Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken; cook until browned on both sides (about 5 minutes per side). Remove and set aside.
- Add diced onion and minced garlic to the skillet. Cook until onion is translucent and garlic is fragrant.
- Pour in chicken broth; bring to a simmer. Add thyme, salt, and pepper. Stir.
- Return chicken to skillet; cover and simmer for 10-15 minutes, or until cooked through.
- While chicken simmers, cook egg noodles according to package directions. Drain and set aside.
- Remove chicken from skillet; let rest a few minutes. Slice into thin strips.
- Melt butter in the same skillet; add cooked noodles. Toss to coat.
- Place sliced chicken on top of noodles. Garnish with fresh parsley.
- Serve hot and enjoy!
Keto & Low-Carb Options
For a keto or low-carb version, substitute zucchini noodles or spaghetti squash for the egg noodles. Use coconut cream or almond milk instead of heavy cream. Adjust seasonings to your liking.
Tips & Variations
- Marinate chicken for extra flavor (about an hour).
- Add veggies like mushrooms, bell peppers, or peas for a more nutritious dish.
- Garnish with grated Parmesan cheese.
- Serve with a side salad or steamed vegetables.
Frequently Asked Questions
Can I use chicken thighs?
Yes! Cooking time may vary slightly.
Can I use whole wheat noodles?
Absolutely! Cook according to package directions.
Can I freeze leftovers?
Yes! Cool completely, then store in an airtight container for up to 3 months. Thaw overnight before reheating.