Description
Tender chicken thighs and vegetables cooked in one pan, served over buttery egg noodles for a comforting all-in-one meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- Salt & pepper, to taste
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup chicken broth
- 1 tsp dried thyme or Italian seasoning
- 8 oz egg noodles
- 3 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down, and sear for 5–7 minutes until golden. Flip and cook 3–4 minutes more. Remove and set aside.
- Add onion, garlic, and bell pepper to the skillet. Sauté for 3–4 minutes until softened.
- Stir in chicken broth and thyme, scraping up any browned bits from the pan.
- Add egg noodles and return chicken to the pan, placing it on top of the noodles. Reduce heat to low, cover, and simmer for 12–15 minutes until chicken is cooked through and noodles are tender.
- Remove chicken from the pan. Stir butter into noodles until melted and creamy.
- Serve buttered noodles topped with chicken and garnish with parsley if desired.
Notes
- Bone-in chicken retains more flavor and moisture, but boneless can be used.
- Wide egg noodles work best; if substituting, adjust liquid amounts.
- Covering the pan ensures even cooking of both chicken and noodles.
- Use your preferred vegetables—zucchini or mushrooms also work well.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with noodles
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg