One-Pan Chicken with Buttered Noodles
A comforting one-pan meal featuring tender chicken and buttery noodles, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breasts or thighs for more flavor
- 8 oz egg noodles or gluten-free pasta if desired
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup broccoli florets or your favorite vegetable
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning or your preferred herb blend
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts generously with salt, pepper, and Italian seasoning.
- Place the chicken in the skillet, searing each side for 5-6 minutes until golden brown.
Cooking
- Pour in the chicken broth and add the broccoli florets.
- Bring to a gentle simmer, covering with a lid for about 8-10 minutes, until the chicken is cooked through.
- Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
- Remove the cooked chicken and broccoli from the skillet, keeping warm.
- Stir the drained noodles into the chicken broth left in the skillet.
- Serve the noodles topped with sliced chicken and broccoli, drizzled with any remaining sauce.
Notes
Leftover One-Pan Chicken with Buttered Noodles can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of chicken broth for best results. For freezing, portion into freezer-safe bags and thaw overnight in the fridge before reheating.