Chicken with Egg Noodles

Indulge in the comforting flavors of this hearty Chicken with Egg Noodles recipe, a one-skillet meal that’s perfect for busy weeknights or cozy dinners. Tender chicken breasts are pan-seared to golden perfection, paired with buttery egg noodles, and nestled in a rich and creamy sauce made with sautéed onions, garlic, carrots, and celery. A touch of heavy cream and chicken broth creates a luscious base, thickened just right for a restaurant-quality finish. Garnished with fresh parsley, this dish combines simple ingredients with bold, satisfying flavors, making it a family-favorite comfort food. Ready in just 45 minutes, this crowd-pleasing recipe is as wholesome as it is delicious!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 12 ounces egg noodles
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium-sized (diced) yellow onion
• 3 cloves (minced) garlic
• 2 medium-sized (sliced) carrots
• 2 stalks (sliced) celery stalks
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon (or to taste) salt
• 1 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.

Step 2

While the noodles cook, season both sides of the chicken breasts with salt and pepper.

Step 3

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.

Step 4

Cook the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 7

Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly.

Step 8

Stir in the heavy cream, and season the mixture with additional salt and pepper to taste.

Step 9

Slice the cooked chicken into thin strips and return it to the skillet. Add the cooked egg noodles as well, tossing everything together until well combined and heated through.

Step 10

Sprinkle the chopped parsley over the top and serve immediately.

Nutrition Facts

Serving size	(2445.5g)

Amount per serving	% Daily Value*
Calories	2472.1

Total Fat 138.1g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 690.5mg	0%
Sodium 5001.5mg	0%
Total Carbohydrate 141.5g	0%
Dietary Fiber 18.7g	0%
Total Sugars 22.8g
Protein 140.6g	0%

Vitamin D 4.8IU	0%
Calcium 431.4mg	0%
Iron 12.8mg	0%
Potassium 2706.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 23.7%

Carbs: 23.9%