Skillet Chicken Noodle, A Quick and Easy One-Pot Dinner

We try hard to make every recipe we offer on The Bachelor’s Kitchen Blog so we can tell you about ways to eat better, cheaper and healthier. This is a great recipe for singles, or a couple, because it only makes two servings.

Skillet chicken noodle
Chicken Skillet Noodle

This skillet dinner uses fresh ingredients, not a dried-out package in a box. You’ll need:
• 2 boneless, skinless chicken breasts
• a small onion
• extra virgin olive oil
• baby carrots
• a box of frozen corn
• uncooked egg noodles
• chicken broth
• condensed cream of chicken soup
• salt, pepper, garlic and fresh parsley

In terms of equipment, you need a large skillet with a lid, a can opener, a cutting board and a sharp chef’s knife.

First things first. Take the frozen corn out of the freezer and let it thaw on the counter while you do the rest of your prep work. Next, chop the chicken breasts into bite-sized pieces. This is where a bag of individually frozen chicken breasts comes in handy. You see these on sale quite often at the store. I like to pick up a bag when it goes on sale and then have chicken breasts I can use in various ways when I need them. The only problem is you have to take them out the day before so they can thaw in the refrigerator overnight. Just open the bag the morning before, take out two chicken breasts, lay them on a plate, cover them with plastic wrap and let it sit in the refrigerator until the next night. They still may be a little frozen in the middle. If so, rinse them under running cold water for a minute.

Chop the small onion into a medium chop. Now you’re ready to put your large skillet on medium heat while you continue with your prep work. Do not put your oil in the pan yet.

It’s time to cut your eight baby carrots in half lengthwise. This is a good way to use that bag of snack carrots you picked up when you were in a healthy mood. As a side note, baby carrots are actually full-grown carrots cut down to that baby carrot size. I wouldn’t buy them specially for this recipe unless you enjoy snacking on carrots for a few days. But you need something to add some color and crunch to the dish. Frozen peas or broccoli would make a good substitute. It’s also a good time to mince one teaspoon of garlic you’ll need later.

By now the pan should be hot. It’s time to add one tablespoon of extra virgin olive oil. Keep it handy, you might need a little more later on. You may need to turn up the heat a little to maintain a good temperature while you sauté your chicken and onions. Stir them around the pan until browned and the onions are tender, about eight to ten minutes.

While those are cooking, set out the rest of your ingredients, except the parsley. So, that’s one cup of egg noodles, a cup and a half of chicken broth (we always use the reduced-sodium version), one ten and a half ounce can of condensed cream of chicken soup. (Again, if a reduced-sodium version is available, go for it.) The brand is not important. Most store brands canned soup are as good as the name brands. Just don’t get the ready-to-eat style, if there is one. You’ll also need salt and pepper to taste, so don’t do this until later. And this is where the teaspoon of minced garlic comes in.

Stir all of those ingredients, except the parsley, into the skillet with the chicken and onion. Crank up the heat to high and bring the skillet to a boil. Once you get more than just a few bubbles around the edges reduce the heat to low and put the lid on. Let the covered skillet simmer for about ten minutes.

While that’s cooking, get your fresh parsley and coarsely chop it up to use as a garnish.

Uncover the skillet and let it simmer for another six to eight minutes or until the noodles are tender. Stir the skillet occasionally. This is a good time to taste the dish to check for seasoning. Add salt and freshly ground black pepper as needed. When the noodles are tender but before they fall apart, take the dish off the heat. If using a serving dish, transfer it now and then garnish. But if you’re a bachelor or a couple at home, you can just serve from the skillet, in which case, you’ll want to garnish it with parsley before serving.

That is a very easy and simple dish, ideal for bachelors. You can add more vegetables, beans, tofu or peppers to make the dish more to your liking. Peas are a popular add-on. It would be pretty impressive on date night. Add a salad and a bottle of wine and this is a feast.