One-Pan Creamy Garlic Butter Chicken with Egg Noodles
This delicious one-pan dish features tender chicken thighs cooked in a creamy garlic butter sauce, served over egg noodles and fresh spinach.
Equipment
- skillet
- measuring cups
- measuring spoons
- spatula
- knife
- cutting board
Ingredients
- 1 pound boneless, skinless chicken thighs
- salt (to taste)
- pepper (to taste)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 cup grated Parmesan cheese
- 2 cups egg noodles
- 1 cup fresh spinach
- 2 tablespoons butter
- chopped parsley (for garnish)
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- In a large skillet over medium heat, add olive oil and heat until shimmering.
- Add the seasoned chicken thighs to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and Italian seasoning, mixing well.
- Add the Parmesan cheese, stirring until melted and combined into a creamy sauce.
- Add the egg noodles to the skillet, stirring to coat them in the sauce.
- Return the cooked chicken to the skillet, cover, and simmer for about 10 minutes or until the noodles are tender and have absorbed some of the sauce.
- Stir in the fresh spinach and butter, cooking until the spinach is wilted.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream.
Nutrition
Calories: 600kcal | Carbohydrates: 30g | Protein: 35g | Fat: 40g | Sodium: 800mg