Ingredients
Method
Preparation
- Mince garlic and any optional vegetables such as sliced mushrooms or peas.
- Pat the chicken dry and season both sides with salt and pepper.
Searing
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter until it foams.
- Add the chicken and sear without moving for about 5 minutes per side, until the exterior is golden brown.
Flavoring
- Push the chicken to the side, add minced garlic to the center of the skillet and sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and scrape any browned bits from the pan. Bring to a boil.
Cooking
- Stir in egg noodles, cover, and simmer for 8–10 minutes, stirring once or twice, until the noodles are al dente and chicken reaches 165°F internally.
- If the liquid is absorbed quickly, add up to 1/2 cup more broth or water.
Finishing
- Remove the pan from heat and stir in the remaining butter until melted and glossy.
- Let rest for 2 minutes, then sprinkle with chopped parsley and adjust seasoning before serving.
Nutrition
Notes
For best results, pat chicken dry before seasoning for a better sear. Don't overcrowd the pan; give each breast space to brown. If garlic burns, it will taste bitter. Cool leftovers within two hours and store in the refrigerator for up to 3–4 days. Reheat gently.