Ingredients
- Bone-in, skin-on chicken thighs: 4
- Egg noodles: 12 ounces
- Chicken broth: 4 cups
- Butter: 4 tablespoons
- Garlic powder: 1 teaspoon
- Dried thyme: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Step 2: Arrange the chicken thighs in a single layer in the prepared skillet. Season the chicken with salt, pepper, garlic powder, and dried thyme.
- Step 3: Pour the chicken broth around the chicken thighs. Add the egg noodles to the skillet, making sure they are submerged in the broth as much as possible.
- Step 4: Dot the top of the noodles and chicken with butter.
- Step 5: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the noodles are tender. The internal temperature of the chicken should reach 165°F (74°C).
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave or oven with a splash of chicken broth to prevent drying.
- Garnish with fresh parsley or a squeeze of lemon juice for a brighter flavor.
- For extra crispy skin, broil the chicken for the last few minutes of cooking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American