Hearty Winter Chicken Noodle Skillet

Hearty Winter Chicken Noodle Skillet

A warm and comforting one-pan meal featuring tender chicken, chewy egg noodles, and a medley of colorful veggies, perfect for chilly nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 850

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, diced Opt for organic or free-range if possible.
2 cups egg noodles Use whole grain or gluten-free for a healthier option.
1 cup frozen peas You can substitute with corn or bell peppers.
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
4 cups chicken broth Can use vegetable broth for a plant-based version.
2 cloves garlic, minced
1 teaspoon dried thyme Use fresh herbs like rosemary for a different flavor.
Salt and pepper to taste Always taste and adjust seasoning.
2 tablespoons olive oil For cooking the chicken.
Fresh parsley for garnish

Method

Cooking the Chicken

Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned. Remove chicken from skillet and set aside.

Sautéing the Vegetables

In the same skillet, add chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes until softened.

Preparing the Broth and Noodles

Pour in the chicken broth and bring to a boil. Stir in egg noodles and dried thyme, salt, and pepper.

Simmering the Noodles

Reduce heat and simmer for about 10 minutes, allowing the noodles to cook and absorb flavors.

Combining and Serving

Add the chicken back into the skillet along with frozen peas. Cook for an additional 2-3 minutes until peas are heated through.
Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container for up to three days. This dish freezes well for up to three months. Reheat on the stovetop over low heat with a splash of broth if too thick.