Save Rainy Tuesday afternoons were made for dishes like this. I'd come home from work soaked through, needing something that felt like a warm blanket, and this creamy chicken noodle skillet became my go-to comfort. There's something about the way the sauce clings to each noodle that transforms simple ingredients into the kind of meal that makes you pause mid-bite.
The first time I made this for my sister during a particularly rough winter, she literally licked her bowl clean. She texted me the next day asking for the recipe, and now it's become her family's Monday night staple too. Some recipes are just keepers like that the ones that immediately weave themselves into your life.
Ingredients
- 500 g boneless chicken: Thighs stay juicier but breasts work beautifully if you prefer leaner meat
- 1/2 tsp salt and 1/4 tsp pepper: Season the chicken generously before cooking, it makes all the difference
- 2 tbsp butter and 1 tbsp olive oil: The butter adds richness while oil prevents burning
- 1 medium yellow onion: Finely chopped so it melts into the sauce rather than staying chunky
- 2 garlic cloves: Minced fresh, never powdered if you can help it
- 2 medium carrots and 2 celery stalks: Slice them thin so they cook through quickly
- 2 tbsp flour: This creates the roux that thickens your cream sauce perfectly
- 480 ml chicken broth: Low sodium lets you control the seasoning better
- 240 ml whole milk and 120 ml heavy cream: The combination gives richness without being overwhelming
- 1 tsp Dijon mustard: Dont skip this, it adds a subtle depth that people cant quite put their finger on
- 1 tsp dried thyme and 1/2 tsp parsley and paprika: Classic herb trio that tastes like childhood
- 250 g wide egg noodles: The extra surface area grabs onto sauce better than spaghetti
- 60 g frozen peas: They add sweetness and pops of color
Instructions
- Season and sear the chicken:
- Sprinkle the pieces with salt and pepper, then brown them in hot butter and oil until cooked through. Remove and set aside on a plate.
- Build the vegetable base:
- In the same pot, cook onion, carrots, and celery until softened. Add garlic for just one minute so it doesnt burn.
- Create the creamy sauce:
- Stir in flour for a minute, then gradually whisk in broth, milk, and cream along with mustard and herbs. Simmer until thickened.
- Combine everything:
- Return chicken to the pot with peas and simmer briefly. Toss with cooked noodles and garnish with parsley.
Save My neighbor once smelled this cooking and knocked on my door with an empty Tupperware, asking if there was any to spare. That's the kind of recipe this is the one that brings people to your kitchen.
Making It Your Own
I've tried countless variations over the years. Sometimes I add mushrooms when I have them, or swap in rotisserie chicken when time is tight. The recipe forgives all kinds of substitutions.
Perfect Sides
A crisp green salad cuts through the richness beautifully. Steamed broccoli works just as well if you need something quick.
Timing Everything Right
Start the noodles when you begin simmering the sauce, and they'll finish at the same time. It's a small detail that makes serving so much smoother.
- Grate some parmesan on top if you want extra richness
- Keep extra cream handy if you prefer a looser sauce
- This freezes well for those emergency weeknight dinners
Save Some recipes feed you, but this one feels like a hug.