Pan-Seared Chicken with Garlic Noodles and Snap Peas
Ingredients
- 1½ poundschicken breast
- 8 ouncesegg noodles
- 8 ouncessnap peas
- 4 clovesgarlic
- 3 tablespoonsolive oil
- 1lemon
- ½ cupchicken broth
- ¼ cupwhite wine
- ·salt
- ·black pepper
- 3 sprigsfresh thyme
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim snap peas, removing strings if needed.
- 03
Cut 1 lemon in half.
Method
- 01
Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While water comes to a boil, pat chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and sear for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil.
- 04
Reduce heat to medium. Add remaining 1 tablespoon oil to the same skillet and stir in minced garlic. Cook for 30 seconds until fragrant.
- 05
Pour in white wine to deglaze the pan, scraping up any brown bits. Add chicken broth and thyme sprigs. Simmer for 2 minutes.
- 06
Add snap peas to the pan and cook for 3–4 minutes until tender-crisp. Return cooked noodles to the skillet and toss everything gently to coat.
- 07
Slice chicken and arrange over the noodle mixture. Squeeze fresh lemon juice over the dish, taste, and adjust salt and pepper as needed. Serve warm.
Spice Tips
To add depth, try a pinch of red pepper flakes when cooking the garlic. Fresh dill or tarragon stirred in at the end brightens the sauce. For complexity, add a splash of soy sauce to the broth.
For a creamier sauce, stir in 2 tablespoons crème fraîche or sour cream at the end. You can substitute chicken thighs (bone-in, skin-on) for a richer flavor; add 2–3 minutes to the searing time.