One-Pan Chicken with Buttered Noodles
This comforting one-pan meal features tender, seared chicken served over silky egg noodles in a garlic-infused broth and butter, all cooked in a single skillet for minimal cleanup.
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.
Notes
Refrigerate leftovers in an airtight container within 2 hours. Consume within 3–4 days. Freeze for up to 2 months. Consider thickening the sauce with heavy cream for a richer flavor.