A rich, comforting one-pan dish with golden-seared chicken, tender egg noodles, and a unified butter-broth sauce. This method ensures perfect texture balance and minimal mess.
2 (6-oz) skinless, boneless chicken breasts (sliced crosswise)
2 tbsp (28g) unsalted butter (clarified if avoiding dairy)
2 cloves (10g) fresh minced garlic
2 cups (475ml) chicken broth (homemade preferred)
8 oz (230g) egg noodles (non-GMO wheat)
2 tbsp chopped fresh parsley (stems included)
1 tsp sea salt (adjust based on broth)
1/2 tsp black pepper (freshly ground)
Bring chicken broth to a gentle simmer and let it sit uncovered for 5 minutes.
Pat chicken breasts dry and slice into 1/2-inch medallions for even cooking.
Preheat an oven-safe skillet to 300°F, then add medallions in a single layer and sear for 2 minutes per side.
Transfer chicken to a plate. Add garlic to drippings in the skillet and roast until fragrant (30 seconds). Season with a pinch of salt and pepper.
Return chicken to skillet, add noodles and butter, then pour in chicken broth covering ingredients. Bring to a gentle simmer, cover, and cook for 12 minutes.
Uncover, stir noodles to ensure no sticking, and toss with chopped parsley. Adjust seasoning before serving.
Chicken must be completely dry for proper sear
Roasting garlic prevents metallic notes in emulsified butter
Storage: Refrigerate for up to 3 days
Find it online: https://kindeat.com/one-pan-chicken-with-buttered-noodles/