How to Make Easy, Inexpensive One-Pan Chicken Thighs With Mustard, Sour Cream, Noodles, and Cheese
- Leigh
- 5 hours ago
- 2 min read
This is an easy, inexpensive, one-pan meal that you can make in about half an hour and that tastes good enough for company. The recipe serves two or three people, but you can easily double it, if you'd like. The chicken thighs--unlike chicken breasts--cook up moist and and tender. The thighs are flavored with a simple sauce that includes plenty of thyme, Dijon mustard, and sour cream. Ribbon noodles cook along with the chicken, meaning you have only one pot to wash. If you don't have ribbon noodles, that's fine, substitute what you do have--egg noodles, penne, even fettuccine or spaghetti noodles broken in half--just be aware you may have to adjust the cooking time a bit. When the chicken is done, you scatter on a little shredded Swiss or Gruyere cheese, which adds a sweet, nutty flavor and additional creaminess to the dish. We like the chicken and noodles with a simple salad and green vegetable. Any leftovers reheat well in the microwave for lunches. Enjoy!
Chicken Thighs With Mustard, Sour Cream, Noodles, and Cheese -- Serves 2-3
1 teaspoon of olive oil
2 - 3 large boneless, skinless chicken thighs
2 tablespoons of flour
1 1/2 cups of reduced sodium chicken broth
1 cup of water
1 teaspoon of dried thyme
1/2 teaspoon of dried oregano
2 tablespoons of grainy Dijon mustard
1/4 teaspoon of lemon pepper (or just use regular pepper)
2 cups of ribbon noodles (or other pasta, like egg noodles, penne, fettuccine, or even
spaghetti)
1/2 cup of light sour cream
1 cup of shredded Swiss or Gruyere cheese
1-2 tablespoons of chopped green onion, optional
Heat a large non-stick skillet or chef's pan over medium high heat and add the olive oil. Swirl the oil to distribute it, then add the chicken thighs. Brown the thighs for about 5 minutes, then flip the thighs, sprinkle them with the flour, and let the other side brown for about 5 minutes. While the chicken is cooking, combine the broth, thyme, oregano, mustard, and lemon pepper. Flip the thighs again (floured side down) and add the broth mixture to the pan. Add 1 cup of water to the skillet. Bring the contents of the skillet to a boil and add the noodles. Partially cover the skillet, reduce the heat, and let the the chicken and noodles cook until the noodles and chicken are done, 15-20 minutes, and the noodles have absorbed much of the liquid in the pan. Stir in the sour cream. Sprinkle the Swiss cheese on top of the chicken and the noodles. Let the cheese melt for a few minutes. Sprinkle on the green onions, if you'd like, and then serve the chicken and noodles with the sauce.
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