This creamy baked chicken thigh casserole over egg noodles is the kind of comfort food that makes everyone rush to the table. Juicy, golden-baked chicken thighs sit on a bed of tender egg noodles and are covered in a rich, flavorful gravy. It’s simple enough for a weeknight dinner but special enough to serve to guests. Everything bakes together in one pan, which means less cleanup and more time to relax and enjoy.
The sauce uses pantry ingredients—chicken broth, cream, garlic, and simple seasonings—to create a silky gravy that soaks into the noodles. Bone-in or boneless chicken thighs stay wonderfully moist in the oven, and a quick browning step gives them color and extra flavor. Serve this dish with steamed vegetables or a crisp green salad for a complete, satisfying meal.
Ingredients
For the chicken:
- 8 chicken thighs (bone-in, skin-on or boneless, as you prefer)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil or butter (for browning)
For the creamy gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 1 teaspoon dried parsley or Italian seasoning
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the noodles:
- 12 oz (about 340 g) wide egg noodles
- 1 tablespoon butter (optional, for tossing)
To finish:
- Fresh chopped parsley or chives for garnish
Instructions
- Prepare the noodles
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain well and toss with a tablespoon of butter if desired. Spread the noodles evenly in a lightly greased 9×13-inch (23×33 cm) baking dish. - Season and brown the chicken
Pat the chicken thighs dry with paper towels. In a small bowl, mix together salt, pepper, paprika, and garlic powder. Rub the seasoning all over the chicken.
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down if using skin-on, and sear for 3–4 minutes per side until nicely browned. They do not need to be cooked through at this stage. Transfer the browned chicken to a plate and set aside. - Make the creamy gravy
In the same skillet, reduce heat to medium and add the butter. Once melted, whisk in the flour to form a smooth paste. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. Slowly whisk in the chicken broth until smooth, followed by the cream.
Add minced garlic, Dijon mustard (if using), dried parsley or Italian seasoning, onion powder, and a pinch of salt and pepper. Simmer for 3–5 minutes, stirring often, until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning as needed. - Assemble the casserole
Pour about half of the gravy evenly over the egg noodles in the baking dish, tossing gently so the noodles are coated. Arrange the browned chicken thighs on top of the noodles. Spoon the remaining gravy over each piece of chicken so they are well covered. - Bake until tender
Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25–30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling around the edges. - Garnish and serve
Let the casserole rest for 5–10 minutes so the gravy can thicken slightly. Sprinkle with fresh chopped parsley or chives and serve hot, making sure everyone gets plenty of noodles and sauce under each piece of chicken.
Tips and Variations
- Extra veggies: Stir in peas, steamed broccoli florets, or sliced mushrooms with the noodles before adding the chicken for a complete one-pan meal.
- Cheesy version: Sprinkle grated Parmesan or shredded mozzarella over the top during the last 10 minutes of baking for a gooey, cheesy finish.
- Lighten it up: Use half-and-half or evaporated milk instead of heavy cream, and remove the chicken skin after browning if you prefer a lighter dish.
- Make ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to cook, add a few extra minutes of baking time until heated through.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven, covered, at 325°F (160°C) or in the microwave with a splash of broth or milk to loosen the sauce.
This creamy baked chicken thighs over egg noodles recipe is a reliable, family-friendly dinner you’ll come back to again and again—simple ingredients, one pan, and big, comforting flavor in every bite.