Tasty Chicken Thigh with Egg Noodles Recipe

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If you ask me, chicken and noodles are a perfect match.

This comforting dish brings together tender chicken thighs and soft egg noodles in a way that feels like a warm hug from your favorite aunt. The chicken gets nice and golden in the pan, while the noodles soak up all those good flavors.

It’s made with simple ingredients you probably already have in your kitchen, and the chicken thighs stay juicy while getting a slightly crispy skin. A bit of butter and some herbs make the sauce silky and satisfying.

It’s the kind of no-fuss meal that makes everyone at the table happy, perfect for those busy weeknights when you want something reliable and good.

What Kind of Egg Noodles Should I Use?

Wide egg noodles are the star of this dish, and you’ve got several good options at the grocery store. The most common choice is dried wide egg noodles, which you’ll find in the pasta aisle – they’re sturdy enough to hold up to the chicken and sauce without getting mushy. Fresh egg noodles work great too if you can find them, though they cook much faster than dried ones. When shopping, look for noodles that are about 1/2 inch wide (sometimes labeled as “extra wide”) since they’ll grip the sauce better than skinnier varieties. Just be careful not to overcook them – you want them al dente so they keep their nice, slightly chewy texture in the final dish.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Egg noodles: You can swap egg noodles with regular pasta like fettuccine, penne, or rotini. Just follow the cooking time on the package since it might differ from egg noodles.
• Chicken breast: Feel free to use chicken thighs instead – they’re actually juicier! You could also use turkey breast or even Italian sausage for a different flavor.
• Italian herb blend: If you don’t have the blend, mix equal parts dried basil, oregano, and thyme. You can also use herbs de Provence or just dried basil in a pinch.
• Fresh tomatoes: Canned diced tomatoes work perfectly here, or you can use crushed tomatoes or even tomato sauce – just use about 14 ounces of whichever you choose.
• Zucchini: You can swap this with yellow squash, bell peppers, or even broccoli florets. Just keep the pieces similar in size for even cooking.
• Parmesan cheese: Romano or Pecorino cheese make good substitutes. If you’re out of hard Italian cheese, try using shredded mozzarella – the texture will be different but still tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this chicken and noodle dish is cooking the egg noodles for too long – they should be slightly undercooked when you drain them since they’ll continue cooking in the sauce with the chicken. Another common error is overcrowding the pan when browning the chicken, which leads to steaming instead of browning – work in batches if needed and make sure your pan is hot enough before adding the meat. The seasoning timing can make or break this dish – adding the Italian herbs too late won’t allow their flavors to properly develop, so make sure to add them early when cooking the chicken and onions. For the best results, let the dish rest for 5 minutes after cooking to allow the sauce to thicken and the flavors to meld together, and don’t forget to reserve a cup of pasta water before draining the noodles – it’s perfect for adjusting the sauce consistency if needed.

What to Serve With Chicken and Egg Noodles?

This hearty chicken and noodle dish already has protein, pasta, and veggies, but a few simple sides can round out your meal perfectly. A fresh green salad with a light lemon vinaigrette adds a nice crisp contrast to the warm, savory noodles. If you’re looking for something warm, roasted broccoli or Brussels sprouts work great – just toss them with olive oil and garlic and pop them in the oven while you’re making the main dish. For bread lovers, a chunk of crusty French bread or some warm dinner rolls are perfect for soaking up any extra sauce left on your plate.

Storage Instructions

Keep Fresh: This chicken and noodle dish stays good in the fridge for up to 4 days when kept in an airtight container. The noodles might absorb more of the liquid as it sits, but that just means they’ll be extra flavorful! It’s perfect for making ahead and having ready for busy weeknight dinners.

Freeze: While you can freeze this dish, keep in mind that the noodles might get a bit softer when thawed. If you plan to freeze, consider slightly undercooking the noodles. Store in a freezer-safe container for up to 3 months. Pro tip: portion it out before freezing for easy single servings!

Reheat: To warm up your leftovers, add a splash of water or chicken broth and heat in the microwave, stirring halfway through. Or warm it up in a pan over medium-low heat. Give it a good stir and add a fresh sprinkle of Parmesan cheese and parsley to make it taste like new again!

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 90-100 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 8 ounces wide egg noodles
• 1 tablespoon extra virgin olive oil
• 1 pound boneless, skinless chicken breast, diced
• 1 1/2 tablespoons italian herb blend
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Crushed red pepper flakes to taste
• 1 yellow onion, chopped
• 3/4 pound fresh ripe tomatoes, chopped, or one 14.5-ounce can of diced tomatoes
• 1/2 pound zucchini, cut into medium pieces
• 1 cup water or chicken stock
• 1/2 cup grated parmesan cheese (plus additional for serving)
• 1/4 cup chopped parsley (plus extra for serving)
• Pinch of dried oregano, optional
• Salt and black pepper to taste

Step 1: Prepare the Egg Noodles

Bring a large pot of salted water to a boil.

Add the egg noodles and cook until they are slightly under al dente, about 1 minute less than the package recommends.

Once cooked, drain and rinse the noodles, then set them aside for later use.

Step 2: Cook the Chicken and Onions

While waiting for the water to boil, heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet or wide pot.

Add the chicken to the skillet and season with Italian seasoning, garlic powder, paprika, and crushed red pepper flakes to taste.

Add salt and pepper as desired, and toss the chicken to coat it evenly with the spices.

Next, add the diced onion to the pot and cook for 8–10 minutes, stirring occasionally, until the onion is tender and the chicken is cooked through.

Step 3: Simmer the Vegetables

Add the tomatoes and zucchini to the pot with the chicken and onions.

Turn the heat to high and pour in the water, bringing the mixture to a boil.

Once boiling, reduce the heat to low, season with additional salt and pepper if needed, and simmer uncovered for 20 minutes.

Taste and adjust the seasonings as necessary.

Step 4: Finish the Dish

Increase the heat of the sauce to medium.

Once it begins to bubble rapidly, add the cooked noodles, Parmesan cheese, parsley, and a pinch of oregano to taste.

Toss everything together to ensure the noodles are fully coated in the sauce.

Continue to simmer rapidly for 3–5 minutes until the noodles are heated through and well-combined.

Step 5: Serve and Enjoy

Turn off the heat and transfer the chicken and egg noodle mixture to a large serving bowl.

Top with additional Parmesan cheese and parsley for garnish.

Serve hot and enjoy your delicious, comforting meal!