This one-pan chicken with buttered noodles is the kind of weeknight dinner that feels like a warm hug: simple, fast, and satisfying. Tender seared chicken meets silky egg noodles tossed in garlic-infused broth and butter — all cooked (and cleaned up) in a single skillet. It’s ideal when you want comfort food without the fuss or when you need an impressive dinner from pantry staples. Pair it with a bright, non-alcoholic drink for a complete family meal — I like a chilled, fruity option like this quick non-alcoholic punch with apple juice.
Why you’ll love this dish
This recipe is a classic one-pan comfort meal. It’s fast, requires minimal equipment, and uses ingredients most home cooks already have. The method builds flavor by browning the chicken first and using the same pan to cook the noodles so the fond (that tasty browned bits) flavors the broth.
“A no-fuss, kid-approved dinner that comes together in about 30 minutes. Perfect when you want something homey but quick.” — home cook review
Perfect occasions:
- Busy weeknights when you want dinner on the table fast.
- Easy family meals or casual guests.
- When you want minimal cleanup and maximal comfort.
The cooking process explained
Overview before you start: sear seasoned chicken in a large pan until golden. Remove it to rest. Sauté garlic in the same pan, pour in chicken broth, then add egg noodles to simmer until tender. Stir in butter to make a glossy sauce, slice the chicken, return it to the pan, and finish with chopped parsley. Expect about 25–35 minutes total depending on noodle cook time and chicken thickness.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz egg noodles
- 2 tablespoons butter (plus a little extra if you like richer noodles)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended) — you may need an extra ¼–½ cup depending on noodle type
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Notes and substitutions:
- Swap chicken breasts for boneless thighs (cook a bit longer until tender).
- If you don’t have egg noodles, use short pasta (penne, farfalle) but add more broth and increase simmer time.
- Use unsalted butter if you’re watching sodium, and adjust seasoning at the end.
Step-by-step instructions
- Pat the chicken dry and season both sides generously with salt and pepper. This helps achieve a good sear.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat until shimmering. Add the chicken. Cook until golden and cooked through, about 6–7 minutes per side depending on thickness. (Internal temp should reach 165°F / 74°C.) Remove the chicken to a plate and let it rest while you finish the pan.
- Reduce heat to medium-low. Add the minced garlic to the same pan and sauté for about 30 seconds, stirring to loosen browned bits. Don’t let the garlic burn.
- Pour in 1 cup chicken broth and bring to a gentle simmer, scraping up any fond from the pan to build flavor.
- Add the egg noodles and cook uncovered, stirring occasionally, according to package instructions until tender. If the liquid absorbs too quickly before noodles are done, add ¼ cup more broth or water and continue cooking.
- Once noodles are tender, stir in 2 tablespoons butter until melted and the sauce is glossy. Taste and adjust salt and pepper.
- Slice the rested chicken into strips or chunks and return it to the pan. Toss gently so the chicken warms and the flavors combine.
- Sprinkle with chopped parsley and serve straight from the skillet or plated.
Best ways to enjoy it
Serve hot with a simple green salad or steamed green beans for color and crunch. For a more casual twist, shred the chicken and toss everything together for a pasta-salad-style bowl. If you want a bolder finish, offer a small dish of tangy condiments — a bit of an easy barbecue sauce on the side pairs surprisingly well with seared chicken for kids and adults who like a sweet-savory kick.
Plating tips:
- Spoon noodles into a shallow bowl, fan sliced chicken on top, and drizzle any extra pan juices over everything.
- Garnish with extra parsley and a lemon wedge if you want brightness.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Eat within 3–4 days.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note: noodles can soften after freezing, so texture may change.
- To reheat: warm gently in a skillet over low heat with a splash of chicken broth to revive the sauce. Microwaving works for single portions; add a teaspoon of water or broth and cover to keep moisture.
Food safety note: always ensure reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Even thickness: pound thicker parts of the chicken slightly so both sides cook evenly.
- Don’t crowd the pan when searing — give the chicken room to brown. A crowded pan steams.
- Use the pan fond: scraping the browned bits into the broth adds depth — don’t rinse the pan between chicken and noodles.
- Control salt: if your broth is salted, go light on added salt early; taste and adjust at the end.
- Rest the chicken: letting it rest 5 minutes keeps juices from running out when you slice it.
Creative twists
- Lemon-garlic: finish with a squeeze of lemon and extra zest for brightness.
- Creamy variation: stir in ¼ cup heavy cream or crème fraîche with the butter for a silkier sauce.
- Veggie boost: add spinach, peas, or mushrooms to the pan with the noodles for more color and nutrition.
- Herb-forward: swap parsley for basil or tarragon for a change in aroma.
- Gluten-free: use gluten-free pasta; increase broth to ensure enough liquid.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 25–35 minutes total: 12–15 minutes to sear the chicken and rest, then 10–20 minutes to cook noodles depending on the package instructions.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are forgiving and stay juicy; increase sear time slightly and check for doneness (165°F internal temp).
Q: My noodles soaked up all the liquid. How do I fix it?
A: Add a splash (¼ cup) of hot chicken broth or water and stir. If you know your pasta is thirsty, start with 1¼–1½ cups of broth.
Q: Is it safe to reheat this more than once?
A: Avoid reheating multiple times. Refrigerate promptly and reheat only the portion you plan to eat. Repeated cooling and reheating increases food-safety risk.
Q: Can I make this ahead?
A: You can cook the chicken and prepare the noodles slightly underdone, then finish together before serving. For full make-ahead, refrigerate and reheat gently with a little extra broth.
If you want other simple, family-friendly sauces or drinks to serve alongside this skillet meal, try the internal links above for inspiration.
One-Pan Chicken with Buttered Noodles
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Can substitute with boneless thighs.
- 8 oz egg noodles May substitute with short pasta.
- 2 tablespoons butter Additional butter can be used for richer noodles.
- 1 tablespoon olive oil For searing the chicken.
- 2 cloves garlic, minced Freshly minced for flavor.
- 1 cup chicken broth Low-sodium recommended; adjust as needed depending on noodle type.
- to taste salt and freshly ground black pepper Season to taste.
- for garnish chopped parsley Add for freshness.
Instructions
Preparation
- Pat the chicken dry and season both sides generously with salt and pepper.
- Heat olive oil in a large, heavy skillet over medium heat until shimmering. Add the chicken and cook until golden and cooked through, about 6–7 minutes per side. Remove the chicken and let it rest.
- Reduce heat to medium-low. Add minced garlic to the pan and sauté for about 30 seconds, stirring to loosen browned bits.
Cooking
- Pour in 1 cup of chicken broth and bring to a gentle simmer, scraping up any fond from the pan.
- Add the egg noodles and cook uncovered, stirring occasionally until tender, adding more broth if needed.
- Once noodles are tender, stir in butter until melted and sauce is glossy.
- Slice the rested chicken and return it to the pan, tossing gently to combine flavors.
- Sprinkle with chopped parsley and serve hot.