introduction
This simple one-pan meal cooks fast and fills the table with comfort. It uses chicken, egg noodles, garlic, and butter for a rich, homey flavor. You can also see a similar recipe on the chicken with buttered noodles recipe page for more ideas.
why make this recipe
This dish is quick, easy, and uses one pan. You save time on cooking and cleaning. It is mild and liked by most people. You can add vegetables or herbs to change the flavor.
how to make One-Pan Chicken with Buttered Noodles
Ingredients :
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz egg noodles
- 4 tbsp real butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Directions :
- Prep your ingredients by chopping garlic and any desired vegetables.
- Heat a large skillet over medium-high heat and add 1 tbsp butter.
- Sear chicken in the skillet until golden brown, about 5 minutes per side.
- Season the chicken with salt and pepper.
- Add minced garlic to the pan and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Stir in the egg noodles and reduce to a simmer.
- Cook the noodles for 8–10 minutes until al dente.
- Remove the pan from the heat.
- Stir in the remaining butter until melted.
- Sprinkle with chopped parsley before serving.
how to serve One-Pan Chicken with Buttered Noodles
Serve hot from the pan. Plate the chicken over the noodles or toss them together. Add extra parsley or a squeeze of lemon if you like.
how to store One-Pan Chicken with Buttered Noodles
Cool to room temperature, then place in an airtight container. Refrigerate up to 3 days. Reheat on the stove over low heat with a splash of broth or water.
tips to make One-Pan Chicken with Buttered Noodles
– Use a large skillet so the noodles cook evenly.
– Don’t overcrowd the pan when searing the chicken.
– Taste and add salt at the end if needed.
– For more color, brown the chicken well before adding broth.
variation (if any)
– Add vegetables like peas, spinach, or mushrooms.
– Use egg-free pasta or gluten-free noodles if needed.
– Swap half the chicken broth for cream for a richer sauce.
FAQs
Can I use thighs instead of breasts?
Yes. Bone-in thighs may need more time to cook. Use boneless thighs for similar time as breasts.
Can I make this ahead?
You can cook it a day ahead and reheat. Keep the noodles slightly undercooked if you plan to reheat.
How do I keep the noodles from getting mushy?
Cook the noodles until just tender. Remove from heat while slightly firm and they will finish cooking with the heat of the pan.
Conclusion
For another easy one-pan version and more tips, try the One Pot Chicken and Noodles Skillet on Butter Your Biscuit.