Description
Creamy Garlic Chicken with Egg Noodles
This hearty and comforting dish features tender chicken smothered in a rich garlic cream sauce, served over a bed of egg noodles. A perfect meal for weeknights or a cozy family dinner!
Ingredients:
For the Chicken:
4-6 chicken thighs (boneless, skinless)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter
For the Cream Sauce:
4 garlic cloves, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (for garnish)
For the Egg Noodles:
12 oz egg noodles
1 tbsp butter
Salt to taste
Instructions:
Prepare the Chicken:
Season chicken thighs with garlic powder, onion powder, dried parsley, salt, and pepper.
Heat olive oil and butter in a large skillet over medium heat. Cook chicken thighs for 5-6 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
Make the Cream Sauce:
In the same skillet, add minced garlic and sauté until fragrant (about 1 minute).
Stir in flour and cook for 1 minute to create a roux.
Gradually whisk in chicken broth, scraping up browned bits from the skillet, and bring to a simmer.
Stir in heavy cream and Parmesan cheese. Simmer until thickened, about 5 minutes. Adjust seasoning with salt and pepper if needed.
Cook the Egg Noodles:
Boil egg noodles according to package instructions. Drain and toss with butter and a pinch of salt.
Assemble the Dish:
Return cooked chicken to the skillet with the cream sauce. Spoon sauce over the chicken and simmer for 2-3 minutes.
Serve chicken and sauce over a bed of egg noodles. Garnish with fresh parsley.
Tips:
Add crispy bacon bits to the sauce for extra flavor.
Want more spice? Add a pinch of red pepper flakes to the sauce.
Pair with a glass of white wine or sparkling water with lemon.
Enjoy this creamy and indulgent dinner!
Step-by-Step Guide
1. Season & Sear: Pat chicken thighs dry. Combine dry seasonings and rub onto all sides. In a large skillet, heat oil and butter over medium heat until butter foams. Add chicken, cooking undisturbed for 5-6 minutes per side until deeply golden. Remove to a plate.
2. Build the Roux: In the same skillet, add minced garlic and cook for 60 seconds until fragrant. Sprinkle flour over the garlic and fat, whisking constantly for 1 full minute to cook the raw flour taste out.
3. Create the Sauce: Slowly pour in chicken broth while whisking vigorously to incorporate the roux and lift the flavorful browned bits (fond) from the pan. Bring to a gentle simmer. Whisk in heavy cream and Parmesan cheese until smooth. Simmer for 5 minutes, stirring occasionally, until sauce coats the back of a spoon.
4. Cook Noodles & Finish: While sauce simmers, cook egg noodles in salted boiling water until al dente. Drain and toss with butter. Return the cooked chicken (and any accumulated juices) to the skillet, spooning sauce over it. Simmer together for 2-3 minutes to reheat chicken.
5. Serve: Portion buttered noodles onto plates, top with a chicken thigh, and generously ladle the garlic cream sauce over everything. Garnish with fresh parsley.
Serving Suggestions
Serve this rich dish with simple, fresh sides to balance the creaminess. A crisp green salad with a tangy vinaigrette or steamed green beans are perfect. For a heartier meal, add crusty garlic bread to soak up the extra sauce. A glass of chilled Chardonnay or Pinot Grigio complements the garlic and cream flavors beautifully.
How-to Summary
Sear seasoned chicken thighs until golden and set aside. In the same pan, sauté garlic, make a roux with flour, then whisk in broth, cream, and Parmesan to create a thick sauce. Simmer cooked egg noodles in butter. Return chicken to the sauce to warm through. Serve chicken and sauce over the noodles, garnished with parsley.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and can dry out. Use 2-3 breasts, pound to even thickness, and reduce searing time to 4-5 minutes per side.
How can I make this sauce less heavy? Substitute half the heavy cream with whole milk or evaporated milk. The sauce will be slightly thinner but still creamy.
My sauce is too thin. How do I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce and cook for 1-2 minutes until thickened.
Can I make this dish ahead of time? You can prepare the chicken and sauce, then store them together in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce. Cook noodles fresh.
What can I use instead of egg noodles? Fettuccine, pappardelle, or even rice or mashed potatoes are excellent alternatives for serving with the creamy garlic chicken.
Common Mistakes to Avoid
- Not Getting a Good Sear: Avoid crowding the skillet and ensure the oil/butter is hot before adding chicken for a proper golden crust.
- Undercooking the Roux: Whisk the flour with the fat for a full minute to eliminate a raw, pasty flavor in the final sauce.
- Adding Cheese to a Boiling Sauce: Let the sauce simmer gently after adding Parmesan. Boiling can cause the cheese to separate and become grainy.
- Overcooking the Noodles: Cook noodles to al dente as they will continue to absorb sauce on the plate.
Conclusion
This Creamy Garlic Chicken with Egg Noodles is the epitome of comfort food, transforming simple ingredients into a luxurious meal. Mastering the technique of building a pan sauce from the flavorful fond left by the chicken is a valuable kitchen skill. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-worthy dish that is sure to become a cherished weeknight favorite. Enjoy the process and the delicious, satisfying results.