1-First, season the chicken breasts with salt and pepper. Heat a pan over medium-high heat and melt 1 tablespoon of butter. Brown the chicken for about 5 minutes per side until it’s golden but not fully cooked. This step locks in flavor and keeps the meat tender.

2-Next, reduce the heat to medium and add the minced garlic. Sauté it for 1 minute to release its aroma without burning it. Then, pour in the chicken broth and bring it to a boil for that flavorful base.

3-Once the broth is boiling, stir in the egg noodles. Cover the pan and simmer for 8 to 10 minutes until the noodles are tender and the chicken reaches 165°F inside. Remember to use a meat thermometer for perfect results, as one of our tips suggests.

4-After that, remove from heat and stir in the remaining 3 tablespoons of butter until it melts smoothly. Adjust seasoning if needed and sprinkle with fresh parsley for a pop of color and taste. Let the chicken rest briefly to stay juicy, just like we recommend.