Here’s a delicious recipe for Creamy Garlic Chicken Thighs Over Egg Noodles — tender, flavorful chicken in a luscious garlic cream sauce served on a bed of buttery egg noodles. Comfort food at its finest!
🍗🧄 Creamy Garlic Chicken Thighs Over Egg Noodles
Ingredients:
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6 bone-in, skin-on chicken thighs
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Salt and pepper, to taste
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2 tbsp olive oil
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 cup chicken broth
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1 cup heavy cream (or half-and-half for lighter)
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1 tsp Dijon mustard
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1 tsp dried thyme (or 1 tbsp fresh)
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2 tbsp butter
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8 oz egg noodles
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Fresh parsley, chopped (for garnish)
🔪 Instructions:
1. Cook the Egg Noodles:
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Bring salted water to a boil and cook egg noodles according to package instructions.
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Drain and toss with 1 tbsp butter. Set aside.
2. Prepare the Chicken:
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Pat chicken thighs dry, then season generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add chicken thighs, skin-side down, and cook 6–8 minutes until golden brown and crispy.
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Flip and cook another 5 minutes.
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Remove chicken from skillet and set aside.
3. Make the Garlic Cream Sauce:
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In the same skillet, reduce heat to medium.
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Add onion and cook until translucent, about 3 minutes.
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Stir in garlic and cook 1 minute until fragrant.
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Pour in chicken broth, scraping up browned bits from the bottom.
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Stir in heavy cream, Dijon mustard, and thyme.
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Let sauce simmer gently for 3–5 minutes to thicken slightly.
4. Finish Chicken in Sauce:
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Return chicken thighs to skillet, skin side up.
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Spoon sauce over chicken.
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Cover and simmer on low for 15–20 minutes until chicken is cooked through (internal temp 165°F/74°C).
5. Serve:
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Plate a bed of buttered egg noodles.
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Top with chicken thighs and spoon garlic cream sauce over everything.
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Garnish with fresh parsley.
🍽️ Tips:
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For extra crispy skin, finish chicken under the broiler for 1–2 minutes at the end.
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Swap heavy cream for coconut milk for a dairy-free twist.
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Add sautéed mushrooms or spinach for extra veggies.