One-Pan Chicken with Buttered Noodles: Some nights you just want a warm, tasty dinner without a sink full of dishes. This recipe is made for those nights. You cook the chicken and the noodles in the same pan, so all the yummy flavors stay right where they belong. Dinner is on the table in about 35 minutes.
This cozy one-pan dinner brings juicy chicken and soft, buttery noodles together in a single skillet. The noodles soak up all the tasty chicken flavor while they cook, so every bite feels rich and comforting. It is super easy to make, quick to clean up, and perfect for busy weeknights.
One-Pan Chicken with Buttered Noodles
Cook time: 25 minutes
Serves: 4
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon salt, plus a little extra for tasting
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 cloves garlic, finely chopped
- 3 cups chicken broth
- 8 ounces wide egg noodles
- ½ cup milk
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley, for sprinkling on top
Directions
- Season the chicken. Pat the chicken dry with a paper towel. This helps it turn golden brown. Sprinkle both sides with the salt, pepper, garlic powder, and paprika.
- Heat the pan. Place a large, deep skillet over medium-high heat. Add the olive oil and let it get hot for about 1 minute.
- Brown the chicken. Lay the chicken in the pan. Cook for 5 to 6 minutes on each side until it is golden. It does not need to be fully cooked inside yet. Move the chicken to a clean plate.
- Start the sauce. Turn the heat down to medium. Add 1 tablespoon of the butter and the chopped garlic. Stir for 30 seconds until it smells wonderful, but do not let the garlic burn.
- Add the broth. Pour in the chicken broth. Scrape the bottom of the pan with a wooden spoon to lift up the brown bits. They are full of flavor.
- Cook the noodles. Bring the broth to a gentle boil. Stir in the egg noodles and press them down so they are covered by the liquid. Cook for 5 minutes, stirring now and then so they do not stick.
- Add the chicken back. Place it gently on top of the noodles in the pan. Pour in any juices from the plate. Cover the pan and cook on low for 8 to 10 minutes.
- Check that it’s done. The noodles should be soft and most of the liquid should be gone. The chicken is ready when it reaches 165°F (74°C) in the thickest part, or when the juices run clear.
- Make it creamy. Take the chicken out and set it aside for a moment. Stir the milk, the remaining 2 tablespoons of butter, and the Parmesan (if you’re using it) into the noodles. Stir until the butter melts and the noodles look silky. Taste and add a pinch of salt if needed.
- Serve. Slice the chicken or leave it whole. Place it on top of the noodles, sprinkle with parsley, and serve while it’s hot.
Tips
- Thighs stay juicier, but breasts work well too. Just don’t overcook them.
- If the noodles look dry, add a splash of broth or warm water.
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