1 ½ lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil or butter
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
8 oz egg noodles
4 tablespoons unsalted butter
Optional garnish: chopped parsley or grated parmesan
Ezoic
Instructions
Step 1: Season the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Sear the Chicken
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.
Step 3: Add the Noodles and Broth
Reduce heat to medium. Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Add egg noodles, spreading them evenly in the liquid.
Step 4: Simmer Together
Place the chicken back on top of the noodles. Cover and simmer for 10–12 minutes, stirring noodles occasionally, until noodles are tender and chicken is fully cooked.
Step 5: Finish with Butter
Remove chicken and set aside briefly. Stir butter into the noodles until melted and glossy. Return chicken to the pan, spoon noodles over the top, and garnish if desired.
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