Easy Skillet Chicken and Noodles Recipe with Egg Noodles

Easy Skillet Chicken and Noodles Recipe with Egg Noodles

Need a comforting dinner without a complicated casserole? This chicken and noodles recipe with egg noodles brings tender chicken thighs, vegetables, and wide noodles together in a light, savory skillet sauce. It is hearty without feeling heavy, and the noodles stay silky instead of turning soggy.

Cook the noodles just shy of tender, then let them finish in the skillet with the chicken and broth. Those final few minutes help the noodles absorb the sauce while keeping a little bite. Serve the dish soon after its short rest for the best texture.

Why You'll Love This Recipe

• Familiar ingredients do most of the work, with one main skillet after the noodle pot.
• Boneless chicken thighs stay juicy and bring more flavor than very lean cuts.
• Carrots, celery, peas, and herbs add color, sweetness, and texture without making the dish fussy.
• The cooking liquid becomes a simple pan sauce without canned soup.
• Leftovers reheat well with a splash of broth or water.

Recipe Information

Ingredients

For the chicken and sauce:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 teaspoons fine sea salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 medium carrots, sliced into thin coins
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth, divided
• 1 cup frozen peas
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon lemon juice, optional but brightening

For the noodles:

• 12 ounces wide egg noodles
• Water and 1 teaspoon salt, for boiling

Step-by-Step Instructions

1. Cook the egg noodles

Bring a large pot of water to a rapid boil and add 1 teaspoon salt. Cook the egg noodles for 2 minutes less than the package's al dente time. They should be flexible but still firm in the center because they will finish in the skillet. Reserve 1 cup of the starchy cooking water, then drain the noodles and set them aside.

2. Brown the chicken

Pat the chicken dry and season it with 1 teaspoon salt and 3/4 teaspoon pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add half the chicken in a single layer and cook for 3 to 4 minutes, turning once, until browned. Transfer it to a plate and repeat with the remaining chicken. The pieces do not need to be cooked through yet. Leaving space around them is what helps them brown instead of steam.

3. Build the vegetable base

Reduce the heat to medium and melt the butter in the same skillet. Add the onion, carrots, celery, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and the carrots have started to lose their raw crunch. Stir in the garlic, thyme, and paprika and cook for 30 seconds.

4. Make the pan sauce

Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks away the raw flour taste and gives the broth a little body. Slowly pour in 3 cups of chicken broth, scraping up the browned bits as you go. Bring the sauce to a gentle simmer for 2 to 3 minutes.

5. Finish the chicken and noodles recipe with egg noodles

Return the browned chicken and any juices on the plate to the skillet. Simmer gently for 5 to 7 minutes, until the thickest piece reaches 74°C / 165°F on an instant-read thermometer. Add the drained egg noodles and peas, folding them through the sauce for 2 to 3 minutes. If the noodles absorb more liquid than expected, add broth a few tablespoons at a time.

Take the skillet off the heat. Stir in the parsley and lemon juice, then leave it uncovered for 5 minutes. Taste and adjust the seasoning before serving.

Tips for Best Results

Use a broad, deep skillet or Dutch oven so the chicken has room to brown rather than steam. If the pan looks crowded, work in three batches instead of two. When the broth goes in, scrape up the browned bits from the bottom; they add flavor to the sauce.

Egg noodles vary in thickness, so check them early and drain them while they are still slightly firmer than you want to eat. They soften quickly in the sauce. If the finished dish thickens too much after resting, loosen it with reserved noodle water or warm broth. Add the liquid a little at a time so the sauce stays glossy.

Chicken thighs are forgiving, but food safety still matters. Check the largest piece in the center, away from the skillet, and cook until it reaches 74°C / 165°F. Refrigerate leftovers within 2 hours of cooking.

Ingredient Substitutions

Chicken breast works if you prefer it, though it cooks faster. Cut it into slightly larger pieces and remove it as soon as it reaches the safe temperature. Leftover roasted chicken can also be folded in with the noodles at the end, just long enough to warm through.

For a faster version, use frozen mixed vegetables in place of the carrots, celery, and peas. Add them with the noodles so they stay bright. Dried parsley can replace fresh parsley in a pinch; use 1 tablespoon. For a richer sauce, replace 1/2 cup of broth with evaporated milk, but do not boil hard after adding it.

For another cozy noodle dinner, try these chicken and egg noodle recipes, or browse more chicken recipes.

What to Serve With

This skillet is a complete meal, but something crisp alongside it balances the plate. Try a simple green salad with lemon dressing, steamed green beans, or roasted broccoli. Warm rolls are handy for catching the last spoonfuls of sauce.

For a more vegetable-forward menu, make chicken broccoli rice casserole another night and rotate both into the weekly dinner plan. A bright fruit salad is a nice finish when the weather is warm.

Storage Instructions

Cool the chicken and noodles recipe with egg noodles promptly and transfer it to shallow, airtight containers. Refrigerate for up to 3 days. For the best texture, store extra broth separately if you know you will have leftovers. The noodles naturally continue to absorb liquid in the refrigerator.

Freezing is possible, but egg noodles soften after thawing. If you are cooking specifically for the freezer, freeze the chicken-and-vegetable sauce before adding the noodles for up to 2 months. Thaw it overnight in the refrigerator, warm it gently, and cook fresh egg noodles to serve.

Reheating Instructions

Reheat a single portion in a covered skillet over medium-low heat with 2 to 3 tablespoons of broth or water. Stir every minute until hot throughout. A microwave works too: cover loosely, heat at medium power in 60-second intervals, and stir between intervals. Reheat leftovers to 74°C / 165°F before eating.

Avoid heating the noodles over high heat. Gentle heat and extra liquid restore the sauce while keeping the chicken tender. For another make-ahead-friendly option, see this chicken and rice crockpot recipe.

Frequently Asked Questions

Can I use frozen egg noodles?

Yes. Cook them according to the package directions, stopping just before they are fully tender. Add them to the skillet only long enough to coat and heat through; frozen noodles can break if stirred for too long.

Why is my sauce too thick?

Egg noodles absorb broth quickly. Stir in reserved noodle water or warm chicken broth a few tablespoons at a time until the sauce lightly coats the noodles. It is easier to thin the sauce than to fix one that is too loose.

Can I make this recipe dairy-free?

Yes. Replace the butter with another tablespoon of olive oil. The flour-and-broth sauce will still become silky, especially with starch from the noodles.

What chicken cut is best for chicken and noodles?

Boneless, skinless thighs are ideal because they stay moist during the final simmer. Boneless breast is a good substitute if you watch the temperature carefully and avoid overcooking it.

Conclusion

This chicken and noodles recipe with egg noodles brings tender chicken, savory vegetables, and satisfying noodles to the table with a technique that fits an ordinary weeknight. Brown the chicken in batches, cook the noodles slightly under, and finish everything in the broth-based sauce. Keep extra broth nearby, serve it hot, and enjoy it while the noodles still have some bite.