Ingredients
- 1½ lb boneless skinless chicken (breasts or thighs), cut into 2–3 large pieces each
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 3 cloves garlic, minced
- 3 cups low-sodium chicken stock
- 8 oz wide egg noodles (about 4 cups)
- ½ tsp onion powder
- 1 tbsp lemon juice
- ⅓ cup grated Parmesan (optional)
- chopped parsley to finish (optional)
Equipment
- large skillet (with lid optional)
- tongs
- Wooden spoon
- measuring cups and spoons
- Instant-read thermometer
- grater (for Parmesan, optional)
Method
- Heat oil and 1 tbsp butter in a large skillet over medium-high. Season chicken with salt, pepper, paprika, and garlic powder. Sear 3–4 minutes per side until golden; remove to a plate.
- Lower heat to medium. Add garlic; cook 30 seconds. Pour in ½ cup stock to deglaze, scraping browned bits.
- Add remaining stock, onion powder, and egg noodles. Simmer 6–7 minutes, stirring, until noodles are just tender.
- Return chicken to the pan with lemon juice, remaining 1 tbsp butter, and Parmesan. Toss until glossy and the chicken reads 165°F (breasts) or 175°F (thighs). Rest 2–3 minutes; serve.
Nutrition
Calories: 510kcalCarbohydrates: 50gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 780mgPotassium: 550mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 2mgCalcium: 90mgIron: 2mg
Notes
Sauce too thick? Add a splash of stock. Too thin? Simmer 1–2 minutes. Make it a casserole: transfer to a dish, top with extra Parmesan, and bake 8 minutes. No green onion used.
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