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One-Pan Chicken with Buttered Noodles

One-Pan Chicken with Buttered Noodles

This one-pan chicken with buttered noodles is a comforting and simple weeknight meal that brings calm to a chaotic day. The magic happens in one skillet, where tender chicken and silky noodles soak up a savory garlic butter sauce, creating a nourishing dish without a mountain of dishes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to an even thickness
  • 8 oz wide egg noodles
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • ¼ cup fresh parsley, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil or neutral cooking oil

Equipment

  • Large, heavy-bottomed skillet or Dutch oven
  • Wooden spoon or spatula

Method
 

Instructions
  1. Prepare and Sear the Chicken: Start by patting your chicken breasts completely dry with a paper towel; this is key to getting a great sear. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is melted and foaming, carefully place the chicken in the pan. Let it cook, undisturbed, for about 5-6 minutes per side, until it’s deeply golden brown and cooked through. Don't overcrowd the pan; work in batches if you need to. Once cooked, transfer the chicken to a plate and set it aside.
  2. Sauté the Garlic: Reduce the heat to medium-low. Add the minced garlic to the same skillet, using the leftover drippings. Sauté for just about 30-60 seconds, stirring constantly, until it becomes wonderfully fragrant. Be careful not to let it burn, as browned garlic can turn bitter and ruin the sauce.
  3. Deglaze and Add Broth: Pour the chicken broth into the skillet. As you pour, use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan—this is where so much flavor is hiding! Bring the broth to a gentle boil.
  4. Cook the Noodles: Stir in the dry egg noodles, making sure they are mostly submerged in the broth. Let the mixture simmer, stirring occasionally to prevent sticking, for about 8-10 minutes. The noodles should be cooked to al dente, and most of the liquid will be absorbed.
  5. Finish the Dish: Remove the skillet from the heat. Stir in the remaining 3 tablespoons of butter and the chopped fresh parsley. The residual heat will melt the butter, creating a simple, glossy sauce that coats the noodles. If you'd like, you can slice the cooked chicken and return it to the pan, or serve it whole alongside the noodles. Give everything a final taste and adjust with more salt and pepper if needed before serving warm.

Notes

For the best sear, pat the chicken completely dry and use a hot pan. Avoid moving the chicken for at least 5 minutes to develop a golden-brown crust. To prevent gummy noodles, use the specified amount of broth and cook them al dente. You can substitute chicken thighs, sausage, or shrimp for chicken breasts. Add vegetables like spinach or peas in the last few minutes of cooking.