Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Don't skip patting the chicken dry - this ensures crispy skin

Use bone-in, skin-on thighs for maximum flavor and moisture

Cook chicken skin-side down first for the crispiest results

Don't lift the lid too often while noodles are cooking

Add more broth if noodles seem too dry during cooking

Let the dish rest before serving to allow flavors to meld

Save some pasta cooking liquid if you need to thin the sauce

Fresh herbs make a big difference in the final flavor

Serve immediately while hot for best texture

One-Pan Chicken with Buttered Noodles

Name: One-Pan Chicken with Buttered Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: American Comfort Food
Ingredients: For the Chicken:; 6 bone-in, skin-on chicken thighs; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 2 tablespoons olive oil; For the Noodles:; 12 oz wide egg noodles; 3 cups chicken broth; 1 cup whole milk or heavy cream; 4 tablespoons butter; 3 cloves garlic, minced; 1 medium onion, diced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For Garnish and Serving:; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1/2 cup grated Parmesan cheese; Additional butter for finishing; Lemon wedges; Red pepper flakes (optional); Extra fresh herbs for garnish

This comforting one-pan wonder combines tender, seasoned chicken thighs with perfectly cooked egg noodles in a rich, buttery sauce. The chicken is seared to golden perfection, then nestled atop a bed of wide egg noodles that cook directly in savory chicken broth, absorbing all the delicious flavors. Fresh herbs, garlic, and a touch of cream create a restaurant-quality dish with minimal cleanup. This hearty, satisfying meal is perfect for busy weeknights when you want something both elegant and effortless.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

6 bone-in, skin-on chicken thighs

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried thyme

2 tablespoons olive oil

For the Noodles:

12 oz wide egg noodles

3 cups chicken broth

1 cup whole milk or heavy cream

4 tablespoons butter

3 cloves garlic, minced

1 medium onion, diced

1/2 teaspoon salt

1/4 teaspoon black pepper

For Garnish and Serving:

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

1/2 cup grated Parmesan cheese

Additional butter for finishing

Lemon wedges

Red pepper flakes (optional)

Extra fresh herbs for garnish

Instructions

Pat chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, paprika, and thyme. Season chicken thighs generously on both sides with the spice mixture.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy.

Flip chicken thighs and cook for another 4-5 minutes until browned on the other side. Remove chicken to a plate and set aside.

Reduce heat to medium. Add diced onion to the same pan with the chicken drippings and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Add the uncooked egg noodles to the pan, stirring to coat with the onion and garlic mixture.

Pour in chicken broth and milk, stirring gently to combine. Season with salt and pepper.

Nestle the seared chicken thighs back into the pan, skin-side up, on top of the noodles. Bring the liquid to a gentle boil.

Reduce heat to medium-low, cover, and simmer for 15-18 minutes until noodles are tender and chicken is cooked through (internal temperature of 165°F).

Remove the lid and add butter, stirring gently around the chicken to incorporate into the noodles.

Let stand for 2-3 minutes to allow sauce to thicken slightly. The noodles should be creamy and well-coated.

Garnish with fresh parsley, chives, and grated Parmesan cheese. Serve immediately with lemon wedges on the side.

One-Pan Chicken with Buttered Noodles

JUE

Essential Ingredients Selection

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Crafting the Ultimate Beverage

One-Pan Chicken with Buttered Noodles

Ingredients

Instructions