Description
Our delicious Chicken Teriyaki Noodles recipe is perfect for a quick and easy dinner on those busy weeknights!
Ingredients
Scale
- 2–3 cups broccoli florets
- 2 tablespoons extra virgin olive oil, divided
- kosher salt and ground black pepper
- 1 pound boneless, skinless chicken thighs
- 1/2 tablespoon butter (regular or plant-based)
- 1/2 box fettuccine noodles
- 1 1/2 cups teriyaki sauce (store-bought or homemade teriyaki sauce, more or less as desired)
- serving suggestions: sesame seeds, chopped green onions, red jalapeño slices
Instructions
- Prep: Preheat oven to 425 degrees F.
- Roast Broccoli: Put the broccoli florets in a large bowl and toss with 1 tablespoon olive oil and some kosher salt. Spread in a single layer on a sheet pan and bake for 10-15 minutes or until soft, but tender.
- Cook Noodles: Bring a large pot of water to a boil, add the fettuccine noodles, and cook to al dente according to the package instructions and drain.
- Cook Chicken: Meanwhile, rub chicken thighs with 1 tablespoon of olive oil and then season both sides with salt and pepper. Bring a large skillet to a medium-high heat, melt butter, and sear the seasoned chicken thighs for 2-3 minutes on each side. Continue cooking on medium heat until the internal temperature at the thickest part of the meat reaches 160 degrees F (use a meat thermometer – it will reach 165 degrees F while the meat rests).
- Rest & Slice: Transfer cooked chicken thighs to a cutting board to rest for 5 minutes and then cut into slices or bite-sized pieces.
- Combine: Add noodles to the skillet along with the chicken, roasted broccoli, and as much teriyaki sauce as desired. Toss to combine. Serve immediately and garnish with sesame seeds and chopped green onions.
- Serve: Enjoy immediately!
Notes
- Dairy Free: simply use a plant-based butter.
- Teriyaki Sauce: option to use a store-bought version or make our epic homemade teriyaki sauce!
- Gluten-Free: use your favorite gluten-free noodle.
- Broccoli: to make things easier you can easily steam your broccoli – I just love the crispiness of roasted broccoli so that is my recommendation!
- Sheet Pan Option: the recipe is best when made as-written, BUT if you really want to simplify things you can bake the chicken thighs and broccoli on a sheet pan at 415 degrees F. for approx. 15-20 minutes (or until chicken is fully cooked).
- Storage: leftover noodles can be kept in an airtight container for 4-5 days. Noodles tend to soak up extra sauce, so you may want to toss in some extra teriyaki sauce before serving.
Nutrition
- Serving Size: 6 oz
- Calories: 430
- Sugar: 5.1 g
- Sodium: 581.2 mg
- Fat: 12.6 g
- Carbohydrates: 40 g
- Protein: 37.6 g
- Cholesterol: 142.6 mg