Can I use frozen vegetables in this recipe?

Absolutely! If you're short on time, a frozen mirepoix mix (chopped onions, carrots, and celery) or a bag of frozen mixed vegetables can be a fantastic shortcut. Just add them to the pot with the butter and sauté until tender, or add the mixed veggies during the last 5-10 minutes of cooking if they're already small.

What kind of noodles are best for this dish?

Wide egg noodles are traditional and work beautifully here because they soak up the creamy sauce and cook relatively quickly. However, you could also use medium egg noodles, or even a short pasta like rotini or elbow macaroni if that's what you have on hand. Just adjust the cooking time according to package directions.

How can I make the sauce thicker or thinner?

If your sauce is too thin, you can let it simmer uncovered for a few extra minutes to reduce and thicken, or whisk in a slurry of 1 tablespoon of flour mixed with 2 tablespoons of cold water, then simmer until thickened. If it's too thick, simply stir in a splash more chicken broth or milk until it reaches your desired consistency.

Can I prepare this recipe ahead of time?

While it's best enjoyed fresh, you can definitely do some prep work in advance! Chop your vegetables and chicken, and measure out your dry ingredients. The full dish can be made a day ahead and reheated, though the noodles might absorb more sauce. Just add a little extra liquid when reheating to bring it back to life.

Can I use chicken thighs instead of breasts?

Yes, absolutely! Boneless, skinless chicken thighs would be a fantastic substitute. They tend to stay even more tender and add a bit more richness to the dish. Cut them into 1-inch pieces and follow the same searing and cooking instructions.

Easy Stovetop Chicken and Noodles Recipe

Description

A comforting and easy one-pot recipe for Stovetop Chicken and Noodles, featuring tender chicken, wide egg noodles, and a rich, creamy, savory sauce. Perfect for a quick and satisfying weeknight meal.

Ingredients

Scale

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
0.5 teaspoon black pepper, divided
0.5 teaspoon paprika
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 medium carrots, peeled and chopped
0.25 cup all-purpose flour
4 cups chicken broth, low sodium preferred
1 cup heavy cream (or whole milk for a lighter option)
1 teaspoon dried thyme
1 bay leaf
12 ounces wide egg noodles
0.5 cup fresh parsley, chopped, for garnish
Optional: grated Parmesan cheese for serving

Instructions

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the cubed chicken with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika. Add the chicken to the hot pot and sear for 3-5 minutes per side, until lightly browned. Remove the chicken from the pot and set aside on a plate.
Reduce the heat to medium. Add the butter to the same pot. Once melted, add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, a little at a time, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, whisking until smooth and slightly thickened. Stir in the heavy cream, dried thyme, bay leaf, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Add the wide egg noodles to the simmering sauce, stirring to ensure they are fully submerged. Return the seared chicken pieces to the pot. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the noodles are tender and the chicken is cooked through. Stir occasionally to prevent the noodles from sticking.
Remove the bay leaf from the pot. Stir in most of the fresh chopped parsley. Taste and adjust seasonings as needed. Ladle generous portions into bowls, garnish with the remaining fresh parsley, and a sprinkle of grated Parmesan cheese if desired. Serve hot and savor every comforting bite!

Notes

Don’t overcook the noodles: Egg noodles cook quickly; watch them carefully to ensure they are tender but not mushy.
Adjusting sauce thickness: The sauce will thicken as it cools. If it’s too thick when serving, add a splash of broth or milk. If it’s too thin, simmer uncovered for a few extra minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop with a little extra broth or milk to loosen the sauce.
Variations: Feel free to add other vegetables like peas, corn, or spinach in the last few minutes of cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Comfort

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 6g
Sodium: 650mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg

Keywords: chicken and noodles, stovetop chicken, easy chicken recipe, comfort food, one-pot meal, creamy chicken, egg noodles, quick dinner, family dinner