Origin One Pan Tipsy Chicken and Noodles

This dish riffs off classic creamy chicken noodles, but gets its “tipsy” charm from a touch of wine — a nod to French country cooking. One pan means less cleanup, more flavor.

What I Love About This Recipe

It’s fuss-free and full of cozy vibes. The wine adds depth without overpowering, and everything cooks together — no boiling noodles separately!

Also Read : Chickpea Tikka Masala

One Pan Tipsy Chicken and Noodles

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

550

kcal

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 2½ cups chicken broth

• 1 cup heavy cream or half-and-half

• 8 oz wide egg noodles (uncooked)

• Salt and black pepper, to taste

• 1 tsp dried thyme or Italian seasoning

• Optional: chopped parsley and grated Parmesan for garnish

Directions

• Heat olive oil and butter in a large skillet or sauté pan over medium heat. Add chicken and cook until lightly browned on all sides, about 4–5 minutes.
• Add onion and garlic, cooking until softened, about 2 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly.
• Stir in chicken broth, cream, dried herbs, salt, and pepper. Bring to a simmer.
• Add uncooked noodles, pushing them down into the liquid. Cover and simmer for 10–12 minutes, stirring occasionally, until noodles are tender and the sauce has thickened.
• Taste and adjust seasoning. Garnish with chopped parsley and Parmesan, if using. Serve warm.

Notes

• No wine? Sub with more broth and a splash of lemon juice.
• Add mushrooms or spinach for extra texture and nutrition.
• Leftovers reheat beautifully with a splash of broth or cream.

The post One Pan Tipsy Chicken and Noodles appeared first on RecipeWikki.

WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

Also Read: Moussaka (Greek Beef and Eggplant Lasagna)

MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

The post MEDITERRANEAN CHICKEN SKILLET appeared first on RecipeWikki.