Start with simple chicken and noodles cooked in one skillet for fast cleanup. One-Pan Chicken with Buttered Noodles uses common pantry items and cooks in under 30 minutes. It works well on weeknights and for meal prep. Try it when you want a filling, easy dinner for family or new cooks.
Why You’ll Love this Recipe
The dish gives tender seared chicken and tender noodles in a buttery sauce. The flavors stay simple and reliable, with garlic and parsley brightening the dish.
The one-pan method locks flavor and saves time and dishes. It gives even cooking and a rich sauce that clings to the noodles. You can pair this with quick sides like a simple salad or roasted vegetables for a full meal. For a different breakfast or brunch idea, see breakfast tostadas with eggs and avocado.
Ingredients You’ll Need
Use these simple ingredients to make the dish. The next line links to a light dessert idea to serve later.
- Chicken breasts or thighs: Use boneless pieces for even cooking and easy slicing.
- Egg noodles: Pick wide egg noodles for good sauce coverage.
- Unsalted butter: Use most for the sauce and a bit for searing.
- Chicken broth: Use low-sodium if you prefer lighter salt.
- Garlic: Mince for a quick fragrant sauté.
- Salt: Add to taste during cooking.
- Black pepper: Freshly ground for best flavor.
- Olive oil: Use for a hot sear without burning butter.
- Fresh parsley: Chop for a bright finishing touch.
Measurements are in the recipe card below, and you can also try a light treat like deviled strawberries made with a cheesecake filling after dinner.
How to Make This One-Pan Chicken with Buttered Noodles
This recipe is straightforward and forgiving. Follow each step and cook at a steady temperature.
- Prep ingredients: Trim and pat chicken dry, mince garlic, and chop parsley. Cut chicken into even pieces for steady cooking.
- Sear the chicken: Heat oil and one tablespoon of butter in a large skillet over medium-high heat. Brown the chicken 4–6 minutes per side until golden and mostly cooked through.
- Sauté garlic: Push chicken to the side, add garlic to the pan, and cook about one minute. Stir so garlic does not burn.
- Add broth and boil: Pour in chicken broth and bring it to a boil. Scrape any brown bits from the pan for more flavor.
- Cook the noodles: Stir in egg noodles, reduce heat, and simmer uncovered for 8–10 minutes until noodles are tender. Stir occasionally to prevent sticking.
- Finish with butter and parsley: Remove from heat, stir in remaining butter until melted, and sprinkle parsley over the top before serving.
Tips for Success
Follow these tips for best results.
- Even pieces: Cut chicken into similar sizes for uniform cooking.
- Hot skillet: Use medium-high heat to get a good sear on the chicken.
- Don’t overcook noodles: Check noodles at eight minutes to avoid mushiness.
- Taste and adjust: Season with salt and pepper near the end to balance flavors.
- Rest briefly: Let the skillet sit off heat one minute to let flavors settle.
A quick rest after cooking helps the sauce thicken and coat the noodles.
Equipment Needed
- Skillet (large)
- Tongs or spatula
- Knife
- Cutting board
- Measuring cup
Variations
- Add veggies: Stir in peas or spinach near the end for color and nutrients.
- Creamy version: Add a splash of cream for a richer sauce.
- Herb swap: Use thyme or basil instead of parsley for a different flavor.
Serving Suggestions
- Simple salad: A green salad with lemon vinaigrette pairs well.
- Roasted vegetables: Roast broccoli or carrots for a warm side.
- Crusty bread: Use bread to scoop up any extra sauce.
FAQs About This Recipe
Here are quick answers to common questions about the recipe.
Can I use frozen chicken?
Yes. Thaw fully and pat dry before cooking for best sear and even cooking. Frozen chicken cooks unevenly and prevents a good brown crust.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Can I make this ahead?
Yes. Cook through the noodles but stop one minute early, cool, and store. Reheat with a little broth and finish with butter before serving.
What noodles can I use instead of egg noodles?
Use short pasta like wide pappardelle or short fusilli. Adjust cooking time based on package directions.
Conclusion
For a similar recipe idea and another one-pan approach, see this chicken and noodles version at One Pot Chicken and Noodles Skillet. For a close variant with buttered noodles and simple technique, try this classic recipe at chicken with buttered noodles recipe.
One-Pan Chicken with Buttered Noodles
Ingredients
Method
- Trim and pat chicken dry, mince garlic, and chop parsley. Cut chicken into even pieces for steady cooking.
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat.
- Brown the chicken 4–6 minutes per side until golden and mostly cooked through.
- Push chicken to the side, add garlic to the pan, and cook about one minute. Stir so garlic does not burn.
- Pour in chicken broth and bring it to a boil. Scrape any brown bits from the pan for more flavor.
- Stir in egg noodles, reduce heat, and simmer uncovered for 8–10 minutes until noodles are tender. Stir occasionally to prevent sticking.
- Remove from heat, stir in remaining butter until melted, and sprinkle parsley over the top before serving.
