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1. Season the Chicken: Generously season the chicken thighs with salt and pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Add Chicken Broth and Herbs: Pour in the chicken broth and mix in the dried Italian herbs. Bring the mixture to a simmer.
5. Cook the Noodles: Add the egg noodles directly into the skillet. Stir well to combine and let them cook in the broth for about 7-10 minutes, or until they are tender and have absorbed most of the liquid, stirring occasionally.
6. Incorporate Peas: During the last 2 minutes of cooking the noodles, stir in the frozen peas and return the chicken to the skillet to heat through.
7. Finish with Butter and Cheese: Once the noodles and peas are cooked, remove the skillet from heat. Stir in the butter and grated Parmesan cheese until well combined.
8. Serve: Plate the chicken on top of the buttered noodles, garnish with fresh parsley, and enjoy!
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
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