Creamy Garlic Herb Chicken Thighs

Name: Creamy Garlic Herb Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 clove garlic (minced); 0.5 cup chicken broth; 0.5 cup heavy cream; 1 teaspoon Italian seasoning; 1 cup egg noodles; 10 ounce green beans (trimmed); 1 teaspoon fresh parsley (chopped)

Tender chicken thighs simmered in a rich, herbaceous cream sauce, served alongside al dente egg noodles and perfectly roasted green beans.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $3.67/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 clove garlic (minced)
0.5 cup chicken broth
0.5 cup heavy cream
1 teaspoon Italian seasoning
1 cup egg noodles
10 ounce green beans (trimmed)
1 teaspoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season chicken thighs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in 1/2 cup chicken broth, 1/2 cup heavy cream, and 1 teaspoon dried Italian seasoning, stirring to scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Return chicken thighs to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. While the chicken bakes, prepare the sides.
Cook 1 cup dry egg noodles according to package directions. Drain and set aside. On a separate baking sheet, toss 10 ounces fresh green beans with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper and 1/2 tablespoon olive oil. Roast for 10-15 minutes, until tender-crisp.
Serve chicken thighs over cooked egg noodles, drizzled with the creamy sauce, and alongside the roasted green beans. Garnish with chopped fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 520
Protein: 43.5 g
Carbohydrates: 28.3 g
Fat: 26.8 g
Fiber: 3.7 g
Sodium: 780 mg
Saturated Fat: 11.2 g
Sugar: 2.5 g
Cholesterol: 170 mg