My tips, tweaks, and how I serve it
I try not to move the chicken too much while it’s searing so it gets good color and doesn’t tear. If my skillet feels crowded, I brown the chicken in two batches so each piece has room. If the sauce ever looks too thick, I splash in a little extra broth or a spoonful of pasta water to loosen it; if it’s too thin, I let it simmer a bit longer.
When I want to change things up, I swap egg noodles for mashed potatoes or rice and ladle the chicken and sauce over that instead. I sometimes add a handful of spinach or peas to the sauce right at the end for extra color and veggies. For more flavor, I use fresh thyme or rosemary instead of dried, or I add a squeeze of lemon juice at the table to brighten the richness.
This dish serves about 4 people, with roughly 10 minutes of prep time and 25 minutes of cooking time, so I reach for it often on busy weeknights when I still want something that feels like a full, comforting meal.