One-Pan Chicken with Buttered Noodles Tasty Dinner

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with smoked paprika, oregano, salt, and pepper, then add to the skillet.
2. Cook the chicken thighs for about 6-7 minutes on each side until they are golden brown and cooked through (internal temperature of 165°F). Once done, remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
4. Pour in the chicken broth and bring to a simmer. Add the egg noodles and cook according to package instructions, usually about 6-8 minutes, stirring occasionally until the noodles are tender and have absorbed most of the broth.
5. About 2 minutes before the noodles are done, stir in the cherry tomatoes and fresh spinach. Allow the spinach to wilt and the tomatoes to warm through.
6. Once the noodles are cooked, return the chicken thighs to the skillet and gently nestle them among the noodles.
7. Stir everything together, adjusting the seasoning with additional salt and pepper as needed. Remove from heat.
8. Garnish with chopped parsley before serving.