- Sear Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Add to skillet and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
- Sauté Aromatics:
- In the same skillet, add chopped onion. Sauté 2-3 minutes until softened.
- Add garlic and cook 30 seconds more.
- Simmer:
- Pour in chicken broth and milk. Stir to combine.
- Bring to a gentle boil, then add uncooked noodles and thyme (if using).
- Reduce heat, cover, and simmer 7-9 minutes, stirring occasionally, until noodles are tender.
- Finish:
- Add cooked chicken back into the skillet along with frozen vegetables.
- Cook for 2-3 minutes until veggies are heated through.
- If using cheese, stir it in now until melted and creamy.
- Garnish & Serve:
- Sprinkle with fresh parsley and extra black pepper.
- Serve warm!
Tips:
- Swap milk with heavy cream for extra richness.
- Add spinach, mushrooms, or bell peppers for variety.
- Use rotisserie chicken to save time.
Would you like a printable version or a twist on this recipe (e.g., spicy, dairy-free, or slow cooker)?
