Ingredients
- Bone-in, skin-on chicken thighs: 4
- Egg noodles: 1 pound
- Chicken broth: 4 cups
- Butter: 4 tablespoons
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season chicken thighs generously with salt, pepper, and dried thyme.
- Step 2: In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- Step 3: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Step 4: Add the egg noodles and chicken broth to the skillet. Bring to a simmer, then place the browned chicken thighs on top of the noodles.
- Step 5: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the noodles are tender.
- Step 6: Remove from the oven and stir in the remaining 2 tablespoons of butter. Let rest for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet with a splash of broth to keep the noodles from drying out.
- Garnish with fresh parsley or a squeeze of lemon juice to brighten the flavors before serving.
- Don't overcrowd the pan when browning the chicken; work in batches if needed to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American