Description
A simple yet elegant dish featuring golden pan-seared chicken paired with glossy, butter-kissed egg noodles and bright herbs.
Ingredients
Scale
- 4 boneless, skin-on chicken thighs (about 1½ lb)
- 8 oz egg noodles
- 2 tbsp olive oil
- 3 tbsp unsalted butter, room temperature
- 1 small shallot, finely minced
- 2 garlic cloves, thinly sliced
- 1 cup low-sodium chicken stock
- ½ cup dry white wine (or additional stock)
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken thighs generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 6–8 minutes until deep golden-brown and the fat renders.
- Flip and cook 3 minutes more. Transfer chicken to a plate, leaving rendered fat in the pan.
- Reduce heat to medium, add remaining 1 tbsp oil and the butter. Add shallot and cook until translucent, about 1–2 minutes; add garlic and stir until fragrant, about 30 seconds.
- Pour in wine (or extra stock) and scrape the fond with a wooden spoon. Let the liquid reduce by half so it thickens slightly and becomes glossy.
- Add chicken stock and Dijon, bring to a gentle simmer. Stir in noodles, submerge them in the liquid, cover, and cook until just tender, about 6–8 minutes.
- Return chicken to the pan, skin-side up, and spoon some hot sauce over the skin. Simmer uncovered 2–3 minutes to finish cooking through.
- Swirl in the remaining butter to emulsify the sauce, coating the noodles with a silky sheen.
- Sprinkle parsley and lemon zest over the dish before serving.
Notes
Use room temperature butter for a glossy emulsion. For a lighter plate, consider serving with roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg