One-Pan Chicken with Buttered Noodles Savory Delight

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 8 oz egg noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 cup heavy cream
• 1 4 grated Parmesan cheese
• 2 tablespoons unsalted butter
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and dried oregano. Add the chicken to the pan and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
2. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add broccoli florets and cherry tomatoes. Cook for 5 minutes until the broccoli is tender and the tomatoes start to blister. Then, remove the veggies from the pan and set aside.
3. In the same skillet, add chicken broth (or water) and bring to a boil. Add egg noodles and cook according to package instructions until al dente. Drain any excess liquid if necessary, but leave some for creaminess.
4. Lower the heat and add the heavy cream, grated Parmesan, and butter to the noodles, stirring gently to combine. Allow the mixture to simmer for 2-3 minutes, letting the sauce thicken slightly.
5. Return the cooked chicken and sautéed vegetables back to the pan with the noodles. Toss everything together until well coated in the creamy sauce, heating through for an additional 2-3 minutes.
6. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.