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A plate with creamy garlic parmesan chicken and sauce served over egg noodles, garnished with chopped fresh herbs.

Creamy Garlic Parmesan Chicken

Melissa Jo
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Ingredients
  

  • 4-5 chicken thighs skin-on bone-in
  • 1 lb of egg noodles
  • 1 cup of water & 2 tsp of Better than Bouillon Base
  • OR- 1 & ½ cups of chicken stock
  • 1 ladle-full of pasta water about ½ a cup
  • 1 shallot chopped
  • 1 yellow onion chopped
  • 10 cloves of garlic chopped
  • 3-4 oz of sun dried tomatoes chopped
  • 2 tbsp of flour
  • 1 cup of heavy cream or half and half
  • ¼ cup of grated parmesan cheese
  • Chopped fresh italian leaf parsley for garnish
  • Salt & pepper to taste
  • Fats for pan:
  • 1 tbsp of canola oil
  • 1-2 tbsp of butter salted
  • Seasoning for chicken rub:
  • 1 tbsp of Italian seasoning
  • 1 tbsp of Lawry’s All purpose seasoning
  • 1 tbsp of garlic powder
  • Black pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Begin boiling water for egg noodles. Boil the egg noodles according to the package directions. (You will need to boil the egg noodles before you start your sauce so you have pasta water to add to the dish)
  • Chicken thighs should be room temperature and patted dry of any moisture. Season your chicken with the seasonings for chicken rub. Let them settle into the chicken about 30 minutes before browning.
  • Chop up all of the vegetables into small pieces. Mince your garlic.
  • Add canola or vegetable oil to a skillet with high sides (oven safe skillet) and brown the chicken starting with the skin side down first. Brown about 5 minutes per side and don’t mess with it! Leave it to get nice and crispy.
  • Remove the chicken once browned and add all of the vegetables into the same skillet. Add the garlic once the other vegetables are about half way through cooking (once the onions are translucent) saute all of the veggies until they are golden.
  • Next add the sun dried tomatoes and saute another minute.
  • Add the flour and whisk for about 2-3 minutes nonstop.
  • Add the water. Bring to boil then simmer.
  • Add the Better than Bouillon, mix it in, and simmer another minute.
  • Add the heavy cream. Simmer another minute.
  • Add a ladle-full of pasta water (about a ½ cup)
  • Add the parmesan cheese. Once the cheese melts into the sauce, turn the heat to low.
  • Add the chicken back into the pan and all of the juices.
  • Pop the pan into the oven and bake at 400 degrees for 40-45 minutes. Bake uncovered.
  • Remove from the oven and mix up the sauce.
  • Serve the sauce over the egg noodles and top with a piece of the chicken. Garnish each plate with fresh parsley

Notes

  • You can switch up the seasonings for a new tasting dish with the same measurements. Other delicious combinations are (creole seasoning, lemon pepper, ranch seasoning, and more) 
  • If your pan/skillet is not oven safe follow the same instructions and then transfer the entire dish into an oven safe baking dish. Cover very tightly with heavy duty aluminum foil and bake at the same temperature and timing. 
  • You can sprinkle some grated parmesan cheese over top of this dish when serving for an extra zing of flavor. 
  • A lovely side dish to serve with this meal is steamed green beans drizzled with a little butter and fresh lemon. Delicious! 

 

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