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Chicken Teriyaki Noodles Ready in 30 Minutes – Fast, Flavorful, and Satisfying

Fastest Way to Cook Flavorful Chicken - Quick, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 to 1.5 pounds thin-cut chicken breasts or chicken cutlets
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • 2 tablespoons chopped fresh parsley (optional)

Instructions
 

  • Prep the chicken fast. If you don’t have thin-cut breasts, slice regular breasts in half horizontally to make cutlets. Pat dry with paper towels so they sear instead of steam.
  • Season generously. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, and red pepper flakes. Sprinkle evenly on both sides of the chicken and press it in.
  • Preheat the pan. Set a large skillet (cast iron or stainless works best) over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
  • Sear in batches. Add chicken in a single layer without crowding. Cook 2–3 minutes per side until deeply golden and just cooked through. Internal temp should hit 165°F (74°C). Transfer to a plate and tent loosely with foil. Repeat with remaining chicken, adding more oil if needed.
  • Build a quick pan sauce. Lower heat to medium. Add butter and remaining 1 tablespoon olive oil to the skillet. Stir in the minced garlic and cook 20–30 seconds until fragrant, scraping up browned bits.
  • Deglaze and brighten. Pour in chicken broth and simmer 1–2 minutes until slightly reduced. Stir in lemon juice. Taste and adjust with a pinch of salt if needed.
  • Finish and serve. Return chicken and any juices to the pan. Spoon sauce over to coat and warm through for 30–60 seconds. Sprinkle with parsley and serve with extra lemon.