One-Pan Chicken with Buttered Noodles
A comforting and flavorful dish featuring golden chicken, buttery noodles, and garlic, perfect for quick weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Try thigh pieces for richer flavor.
- 8 ounces egg noodles You can use whole wheat or gluten-free varieties.
- 3 tablespoons butter A splash of olive oil can be a great lighter alternative.
- 3 cloves garlic, minced Fresh is best, but you can use 1/2 teaspoon of garlic powder.
- 1 cup chicken broth Homemade broth elevates the flavor.
- to taste salt and pepper Feel free to add paprika for an extra kick.
- optional Parmesan cheese A sprinkle on top brings an irresistible umami flavor.
Instructions
Cooking
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season the chicken breasts with salt and pepper. Once the butter is sizzling, add the chicken and cook for about 6-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove and set aside.
- In the same pan, melt another tablespoon of butter. Cook the minced garlic for about 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Stir in the egg noodles and reduce to a simmer. Cover and cook for about 10 minutes, or until the noodles absorb the broth and become tender.
- Slice the cooked chicken and return it to the skillet. Stir in the remaining tablespoon of butter, tossing everything together until the noodles are coated in a buttery sheen. Taste and adjust seasoning as necessary.
- Serve with a sprinkle of freshly grated Parmesan on top and possibly a dash of parsley for color.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for 2-3 months. Reheat on the stove with a splash of broth or water to refresh the noodles.