Introduction
One-Pan Chicken with Buttered Noodles is a simple, comforting meal that combines tender chicken with rich, buttery noodles. Perfect for weeknight dinners, this dish is quick, easy, and packed with flavor, requiring minimal ingredients and only one pan for cooking.
With juicy chicken breasts, perfectly cooked egg noodles, and a buttery garlic sauce, this recipe is both family-friendly and elegant enough for casual entertaining. Ready in under 30 minutes, it’s a go-to for busy nights when you want a satisfying, homemade dinner.
Why You’ll Love This Recipe
Easy One-Pan Meal
Everything cooks in a single skillet, reducing cleanup and simplifying meal prep.
Rich and Flavorful
Butter, garlic, and chicken broth create a savory sauce that coats the noodles perfectly.
Quick and Family-Friendly
Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute dinners.
Versatile and Customizable
Add vegetables, herbs, or a sprinkle of Parmesan for extra flavor and nutrition.
Ingredients
For the Chicken and Noodles
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz egg noodles
- 4 tablespoons real butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
How to Make One-Pan Chicken with Buttered Noodles
Step 1: Season the Chicken
Lightly season the chicken breasts with salt and pepper on both sides.
Step 2: Cook the Chicken
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until golden and fully cooked, about 5–7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Garlic
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Step 4: Cook the Noodles
Pour in chicken broth and bring to a gentle boil. Stir in egg noodles, reduce heat, cover, and simmer for 8–10 minutes, or until noodles are tender and the liquid is mostly absorbed.
Step 5: Combine Chicken and Noodles
Return the cooked chicken to the skillet and toss gently with the noodles so everything is coated with the buttery garlic sauce.
Step 6: Garnish and Serve
Sprinkle fresh parsley over the top and serve warm for a simple, comforting dinner.
Tips for the Best One-Pan Chicken with Buttered Noodles
Use Real Butter
Real butter gives the dish its rich, creamy flavor that margarine or oils can’t match.
Don’t Overcook the Chicken
Check for an internal temperature of 165°F to ensure juicy chicken.
Stir Occasionally
When simmering the noodles, stir occasionally to prevent sticking and ensure even cooking.
Customize with Vegetables
Add peas, carrots, or spinach for extra color, flavor, and nutrients.
Add Parmesan or Lemon
A sprinkle of Parmesan cheese or a squeeze of fresh lemon juice brightens the flavors and adds depth.
Serving Suggestions
- Pair with a simple side salad for a balanced meal.
- Serve with steamed or roasted vegetables for extra nutrition.
- Top with grated Parmesan for a richer, more indulgent dish.
- Add sautéed mushrooms or bell peppers for more flavor variety.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if needed to loosen the sauce. Microwaving individual portions works as well.
Freezing
While not ideal for long-term freezing due to the noodles, cooked chicken can be frozen separately for up to 2 months.
Print
Tender chicken cooked in one pan with buttered egg noodles, garlic, and fresh parsley. A quick and easy weeknight dinner that’s comforting and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish, One-Pan
- Method: Stovetop
- Cuisine: American
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
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons butter. Cook chicken until golden and fully cooked. Remove and set aside.
- In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
- Add chicken broth and bring to a gentle boil.
- Stir in egg noodles, reduce heat, cover, and simmer 8–10 minutes until noodles are tender and liquid is mostly absorbed.
- Return chicken to the pan and toss with noodles.
- Sprinkle with fresh parsley and serve warm.
Notes
- Use wide egg noodles for extra buttery coverage.
- Adjust garlic amount to your taste preference.
- Leftovers can be stored in the fridge for 2 days and gently reheated.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs stay juicier and can add extra flavor.
Can I use other types of pasta?
Egg noodles are best for creaminess, but penne or fettuccine can also work.
Can I make this recipe gluten-free?
Yes. Substitute gluten-free egg noodles and ensure your chicken broth is gluten-free.
How can I make the dish creamier?
Add a splash of heavy cream or a tablespoon of cream cheese when stirring in the noodles.