Ingredients
- Chicken Thighs (bone-in, skin-on) – 4
- Egg Noodles – 12 oz
- Chicken Broth – 4 cups
- Butter – 4 tablespoons
- Garlic (minced) – 2 cloves
- Dried Thyme – 1 teaspoon
- Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
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, arrange the chicken thighs in a single layer.
- Step 3: Add the egg noodles around the chicken thighs. Pour in the chicken broth, ensuring the noodles are mostly submerged.
- Step 4: Dot the noodles and chicken with butter. Sprinkle minced garlic evenly over the dish.
- Step 5: Bake uncovered for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the noodles are tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of chicken broth if needed to prevent drying.
- Garnish with fresh parsley or a squeeze of lemon juice for added brightness before serving.
- For extra crispy chicken skin, broil the dish for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American