Italian Chicken with Noodles

This Italian chicken with noodles is weeknight cooking at its most practical. Thin strips of chicken breast get seasoned with oregano, basil, lemon juice, and pepper, then browned with onions in one pan. A cup of chicken broth goes in, the lid goes on, and ten minutes later you’ve got tender chicken in a light, savory sauce.

The mozzarella melted over the top at the end is what pulls everything together. It gets stretchy and gooey right in the pan, clinging to the chicken and creating little pockets of cheese throughout. Spoon the whole thing over hot egg noodles and dinner is done.

The lemon juice is a small amount but it does real work here, brightening the herbs and cutting through the richness of the cheese and margarine.

Pro Tips

• Cut the chicken into thin, even strips so they cook through quickly and evenly during the short browning time
• Don’t skip the lemon juice. It seems minor but it lifts the whole dish and keeps it from tasting flat
• Cover the pan when melting the cheese so the mozzarella gets evenly gooey without overcooking the chicken underneath
• Cook the noodles while the chicken simmers to have everything ready at the same time

Variations

• Add sun-dried tomatoes to the broth for a deeper Italian flavor and a pop of color
• Swap mozzarella for provolone for a sharper, smokier cheese finish
• Use fresh basil torn and scattered over the top just before serving instead of dried