Skillet Dish with Chicken Noodles and Vegetables

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: Main Course | Cuisine: American | Servings: 4
Skill Intensity: Intermediate Beginner (Easy-to-follow steps, but requires some multitasking)

There’s nothing better than a comforting, hearty meal that comes together in one pan, minimizing cleanup without sacrificing an ounce of flavor. This One-Skillet Creamy Chicken and Vegetable Noodles is exactly that—a complete, balanced dinner featuring tender chicken, wholesome egg noodles, and a vibrant mix of vegetables, all smothered in a rich, herbaceous sauce.

The magic of this recipe lies in its method. By building the dish layer by layer in a single skillet, we develop deep, complex flavors. We start by searing the chicken to create a flavorful fond at the bottom of the pan. That fond is then deglazed with broth, which becomes the base for our creamy sauce, ensuring not a single bit of deliciousness is wasted. This is a perfect weeknight dinner that feels special enough for a weekend, proving that simple ingredients can create something truly extraordinary.

The Lasting Appeal of This Recipe

What makes this recipe a keeper isn’t just its delicious outcome, but its enduring practicality and versatility.

• The Ultimate Cleanup Win: Using just one skillet means you spend less time washing up and more time enjoying your meal and company.

• Meal Prep Champion: This dish reheats beautifully, making it an excellent option for weekly meal prep. The flavors meld and intensify overnight.

• Endlessly Adaptable: Don’t have broccoli? Use cauliflower or green beans. Prefer a different protein? Diced turkey or even canned chickpeas (added with the broth) work wonderfully. This recipe is a fantastic template for using what you have on hand.

• Family-Friendly Comfort: The creamy, familiar sauce and tender noodles are a universal crowd-pleaser, making it a reliable go-to for family dinners that will satisfy both kids and adults alike.

Ingredients

• 2 tablespoons olive oil, divided

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and sliced into thin rounds

• 2 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1 cup whole milk or half-and-half (for a richer sauce)

• 8 oz wide egg noodles, uncooked

• 2 cups broccoli florets, cut into bite-sized pieces

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

• ½ cup grated Parmesan cheese, plus more for serving

• 2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-ins for Extra Flavor:

• 1 teaspoon Dijon mustard stirred in with the broth.

• A splash of white wine (deglaze the pan with it before adding the broth).

• A pinch of red pepper flakes for a subtle heat.

Instructions

1. Season and Sear the Chicken: Pat the chicken cubes dry with a paper towel and season generously with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or braiser over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring only occasionally, until golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.

2. Sauté the Aromatics and Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and sliced carrots. Cook for 4-5 minutes, stirring occasionally, until the onions have softened and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Deglaze and Build the Sauce: Pour the chicken broth into the skillet, using a wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pan. This is where a huge amount of flavor comes from. Add the milk (or half-and-half) and dried thyme, and stir to combine. Season with an additional ½ teaspoon of salt and ¼ teaspoon of pepper.

4. Cook the Noodles and Broccoli: Bring the liquid to a boil. Once boiling, add the uncooked egg noodles and broccoli florets, ensuring they are mostly submerged in the liquid. Reduce the heat to a steady simmer, cover the skillet, and cook for 7-8 minutes, stirring once or twice to prevent sticking, until the noodles are al dente and the broccoli is bright green and tender-crisp.

5. Finish the Dish: Uncover the skillet and return the cooked chicken (and any accumulated juices) to the pan. Stir in the grated Parmesan cheese. Let everything simmer together for 2-3 more minutes, uncovered, until the sauce has thickened slightly and the chicken is heated through. The sauce will continue to thicken as it sits.

6. Serve: Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately directly from the skillet for a beautiful, rustic presentation.

Nutrition Information

Serving Size: ¼ of the recipe
Calories: ~515 | Total Fat: 17g | Saturated Fat: 5g | Trans Fat: 0g |
Cholesterol: 115mg | Sodium: 680mg | Total Carbohydrates: 53g |
Dietary Fiber: 5g | Sugars: 8g | Protein: 38g |