You know, every family has those meals that stay with you for a lifetime. For me, it was the simple, hearty dinners Grandma could put on the table using everyday ingredients she already had on hand. They weren't fancy, but they were warm, comforting, and always made everyone look forward to supper.
This Creamy Chicken & Noodles Skillet is my take on one of those timeless family meals. Tender strips of chicken are simmered with wide egg noodles, carrots, celery, sweet corn, and a rich homemade cream gravy, all in one cast-iron skillet. It's an easy one-pan dinner that's hearty enough for the whole family while bringing back the comforting flavors of home.
If you're looking for an old-fashioned comfort food recipe that's simple to make and packed with homemade flavor, this Creamy Chicken & Noodles Skillet is one you'll want to make again and again.
This Creamy Chicken & Noodles Skillet is the kind of comforting meal that brings back memories of simple family dinners around the kitchen table. Made with tender strips of chicken, wide egg noodles, carrots, celery, sweet corn, and a rich homemade cream gravy, it's an easy one-pan recipe that's hearty, satisfying, and perfect for busy weeknights or Sunday family dinners.
Heat the butter and oil in a large cast-iron skillet over medium-high heat.
Add the chicken to the pan and season the chicken strips with the salt, pepper, thyme, poultry seasoning, dried sage, and a pinch of rosemary. cook until lightly browned, until just about cooked through.
Push the chicken to one side of the skillet. Add the celery and carrots to the open side. Cook for about 5 minutes, stirring everything together occasionally, until the vegetables begin to soften.
Add the garlic and onions. Cook for 1 minute until fragrant.
Sprinkle the flour evenly over the chicken and vegetables. Stir well for about 1 minute until everything is lightly coated and the raw flour taste has cooked away.
Slowly pour in the chicken broth while stirring continuously until a smooth gravy forms.
Bring the mixture to a gentle simmer, then stir in the wide egg noodles. Cook for 8 to 10 minutes, stirring once or twice, until the noodles are almost tender and have absorbed most of the liquid.
Stir in the heavy cream and sweet corn. Continue cooking uncovered for another 2 to 3 minutes, or until the sauce is rich, creamy, and coats the chicken and noodles. If the sauce becomes too thick, stir in a splash of chicken broth.
Turn off the heat, garnish with parsley, and serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
