* 1 pound boneless, skinless chicken breasts, cut into small cubes * 1 tablespoon olive oil * Salt and pepper to taste
**For the spaetzle:**
* 2 cups all-purpose flour * 4 large eggs * 1/4 cup milk * 1/4 cup water * 1 teaspoon salt * 1/4 teaspoon nutmeg
**For the sauce:**
* 2 tablespoons butter * 1 medium onion, diced * 2 cloves garlic, minced * 1/4 cup all-purpose flour * 2 cups chicken broth * 1/2 cup heavy cream * Salt and pepper to taste * Fresh parsley, chopped, for garnish
**Instructions:**
1. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt and pepper. Cook for about 5-6 minutes or until browned on all sides and cooked through. Set aside. 2. Make the spaetzle: In a large mixing bowl, combine the flour, eggs, milk, water, salt, and nutmeg. Mix well until the dough is smooth and free of lumps. 3. Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through the holes into the boiling water. Cook for about 2-3 minutes or until the spaetzle float to the surface. Use a slotted spoon to transfer the spaetzle to a bowl of ice water to stop the cooking process. Drain well and set aside. 4. Make the sauce: In the same skillet used to cook the chicken, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. 5. Add the minced garlic and cook for an additional minute.
Add the flour to the skillet and whisk well to combine. Cook for 1-2 minutes or until the mixture turns golden brown. 6. Gradually add the chicken broth to the skillet, whisking constantly to prevent lumps from forming. Bring to a simmer and cook for about 5 minutes or until the sauce thickens. 7. Add the heavy cream to the skillet and whisk well to combine. Simmer for an additional 2-3 minutes or until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste. 8. Add the cooked chicken and spaetzle to the skillet with the sauce. Toss well to coat everything evenly. 9. Garnish with fresh chopped parsley and serve hot.
**Note:**
* You can make the spaetzle ahead of time and store it in the refrigerator for up to 2 days. * If you don’t have a spaetzle maker, you can use a colander with large holes or even a potato ricer to press the dough through. * You can also use chicken thighs instead of chicken breasts for a more flavorful dish. * This recipe can be easily doubled or tripled to serve a larger crowd.
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Original Recipe Source: [**Chicken Spaetzle Recipe**](https://bigstarsnews.com/chicken-spaetzle-recipe/)
**Ingredients:**
For the chicken:
* 1 pound boneless, skinless chicken breasts, cut into small cubes
* 1 tablespoon olive oil
* Salt and pepper to taste
**For the spaetzle:**
* 2 cups all-purpose flour
* 4 large eggs
* 1/4 cup milk
* 1/4 cup water
* 1 teaspoon salt
* 1/4 teaspoon nutmeg
**For the sauce:**
* 2 tablespoons butter
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 cup heavy cream
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish
**Instructions:**
1. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt and pepper. Cook for about 5-6 minutes or until browned on all sides and cooked through. Set aside.
2. Make the spaetzle: In a large mixing bowl, combine the flour, eggs, milk, water, salt, and nutmeg. Mix well until the dough is smooth and free of lumps.
3. Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through the holes into the boiling water. Cook for about 2-3 minutes or until the spaetzle float to the surface. Use a slotted spoon to transfer the spaetzle to a bowl of ice water to stop the cooking process. Drain well and set aside.
4. Make the sauce: In the same skillet used to cook the chicken, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent.
5. Add the minced garlic and cook for an additional minute.
Add the flour to the skillet and whisk well to combine. Cook for 1-2 minutes or until the mixture turns golden brown.
6. Gradually add the chicken broth to the skillet, whisking constantly to prevent lumps from forming. Bring to a simmer and cook for about 5 minutes or until the sauce thickens.
7. Add the heavy cream to the skillet and whisk well to combine. Simmer for an additional 2-3 minutes or until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
8. Add the cooked chicken and spaetzle to the skillet with the sauce. Toss well to coat everything evenly.
9. Garnish with fresh chopped parsley and serve hot.
**Note:**
* You can make the spaetzle ahead of time and store it in the refrigerator for up to 2 days.
* If you don’t have a spaetzle maker, you can use a colander with large holes or even a potato ricer to press the dough through.
* You can also use chicken thighs instead of chicken breasts for a more flavorful dish.
* This recipe can be easily doubled or tripled to serve a larger crowd.