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Chicken and Egg Noodles

Creamy Chicken and Egg Noodles Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 oz wide egg noodles
  • ½ cup frozen peas
  • ¼ cup sour cream
  • 2 tbsp chopped fresh parsley

Method
 

  1. Cut chicken into 1-inch pieces and season with ½ teaspoon salt and the pepper. Melt butter in a large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes total, then transfer to a plate.
  2. Reduce heat to medium. Add onion, mushrooms, and remaining ½ teaspoon salt. Cook until mushrooms are browned, about 5 minutes. Stir in garlic and cook 30 seconds.
  3. Sprinkle flour over vegetables and stir 1 minute. Slowly pour in broth while scraping up browned bits, then add cream. Simmer until sauce thickens slightly, about 2 minutes.
  4. Stir in egg noodles and return chicken and juices to the pan. Cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
  5. Remove from heat. Stir in peas and sour cream. Taste and adjust salt. Serve in bowls with parsley scattered on top.

Notes

The sauce will continue to thicken as it sits, so serve it right away for the creamiest texture. If you need to hold it for a few minutes before dinner, keep the skillet covered off the heat and add a splash of warm broth just before serving.