Description
Creamy Garlic Herb Chicken with Egg Noodles
Ingredients
For the Chicken:
6 boneless, skinless chicken thighs or breasts
2 tbsp olive oil or butter
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper to taste
For the Sauce:
3 tbsp butter
4 garlic cloves, minced
1/4 cup chicken broth or white wine
1 1/2 cups heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red chili flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
For the Pasta:
12 oz egg noodles, cooked and drained
1 tbsp butter (to toss with noodles)
Instructions
Step 1: Cook the Chicken
Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
Step 2: Make the Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan with chicken broth or white wine, scraping up any browned bits.
Reduce heat to low and stir in heavy cream, Parmesan cheese, Italian seasoning, and chili flakes (if using).
Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: Combine and Serve
Add the cooked chicken back into the skillet and spoon sauce over the top.
Toss the cooked egg noodles with butter and place on a serving platter.
Serve the chicken and creamy sauce over the noodles. Garnish with fresh parsley.
Pro Tip:
For extra flavor, add sautéed mushrooms or spinach to the sauce before adding the chicken back in. Serve with a side of garlic bread or a crisp green salad!
Step-by-Step Guide
Begin by thoroughly patting your chicken dry with paper towels; this ensures a perfect sear. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Generously season all sides of the chicken. Heat the oil in your large skillet until it shimmers. Carefully add the chicken, ensuring it’s not crowded, and sear undisturbed to develop a golden crust. Once cooked, set it aside on a clean plate.
For the sauce, reduce the heat to medium. Add the butter and minced garlic, stirring constantly to prevent burning. Once fragrant, pour in the broth or wine to deglaze, using a wooden spoon to scrape all the flavorful bits from the pan bottom. This is crucial for depth of flavor. Lower the heat and slowly whisk in the heavy cream. Let it warm through before adding the Parmesan cheese, stirring until melted and smooth. Finally, stir in the Italian seasoning and optional chili flakes.
Serving Suggestions
This rich and creamy dish pairs beautifully with lighter sides to balance the meal. Serve it alongside a simple arugula salad with a lemon vinaigrette or steamed green beans. For a heartier meal, offer warm, crusty garlic bread to soak up every bit of the delicious sauce. A glass of crisp Sauvignon Blanc or Pinot Grigio complements the garlic and herb flavors perfectly.
How-to Summary
Season and sear chicken until golden. Set aside. In the same pan, sauté garlic in butter, deglaze with broth, then stir in cream, Parmesan, and herbs to create a creamy sauce. Simmer until slightly thickened. Return chicken to the pan to warm through. Serve over buttered egg noodles and garnish with fresh parsley.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and can dry out. Use a meat thermometer and remove them from the pan at 165°F. Pound them to an even thickness for consistent cooking.
How can I make this sauce lighter? Substitute half-and-half or whole milk for heavy cream, but note the sauce will be thinner. A slurry of cornstarch and milk can help thicken it if needed.
What can I use instead of white wine? Use all chicken broth, or add a tablespoon of fresh lemon juice to the broth for a similar acidic brightness.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
Can I make this dish ahead of time? You can prepare the sauce and cook the chicken separately, storing them apart. Reheat the sauce gently, add the chicken to warm, and combine with freshly cooked noodles.
Common Mistakes to Avoid
Avoid moving the chicken too soon while searing; patience creates a flavorful crust. Do not let the garlic burn when sautéing, as it will turn the sauce bitter. When adding the Parmesan, ensure the heat is low to prevent the cheese from seizing and becoming grainy. Finally, do not overcook the sauce after adding the cream, as it can separate or become too thick.
Conclusion
This Creamy Garlic Herb Chicken with Egg Noodles is a quintessential comfort food dish that feels both indulgent and approachable. By following the detailed steps and tips provided, you can master the techniques for searing protein and building a luxurious, flavorful pan sauce. It’s a versatile recipe perfect for a weeknight dinner yet impressive enough for company. Enjoy the process and the delicious, satisfying results.