Creamy Lemon Garlic Chicken with Egg Noodles #easyrecipes #recipe #cooking

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Издатель Jul 7, 2026

Tender, pan-seared chicken medallions and delicate egg noodles simmered in a rich, velvety garlic-parmesan cream sauce brightened with fresh lemon.

How to Make It
Sear the Protein: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces generously with salt, black pepper, and garlic powder. Sear for 3–4 minutes per side until beautifully golden brown, then transfer them to the slow cooker basin.

Prepare the Cream Base: In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, grated parmesan cheese, and fresh lemon juice until smooth.

Slow Cook: Pour the cream mixture directly over the chicken in the slow cooker. Arrange the lemon slices (or yellow squash) evenly throughout the pot. Cover tightly and cook on LOW for 3–4 hours (or HIGH for 2 hours) until the chicken is tender and cooked through.

Incorporate Noodles and Garnish: Approximately 20–30 minutes before serving, gently stir the cooked egg noodles into the slow cooker, allowing them to absorb the rich, creamy sauce. Adjust seasoning to taste, transfer to a platter, and garnish elegantly with finely chopped fresh parsley.

Ingredients
600g boneless, skinless chicken breasts or tenderloins, portioned

300g wide egg noodles, cooked al dente and drained

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated parmesan cheese

4 cloves garlic, minced

2 tbsp fresh lemon juice

1 lemon, sliced into half-moons

1 tbsp olive oil

1 tbsp unsalted butter

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp cracked black pepper

2 tbsp fresh parsley, finely chopped for garnish

#GourmetHomeCooking #SlowCookerRecipes #CrockpotMeals #LemonGarlicChicken #ElevatedComfortFood #ArtisanalCuisine