One-Pan Chicken with Buttered Noodles ready in 30 minutes. Quick chicken and noodle dinner with rich garlic butter sauce. Budget-friendly weeknight meal.
Last Tuesday, I stared at my fridge with exactly twenty minutes before soccer practice. Four chicken breasts, a bag of egg noodles, and some butter stared back. No elaborate mise en place, no fancy ingredients—just the basics.
That night changed everything. My kids devoured their plates in record time. My husband asked for seconds. And me? Well, I finally cracked the code on very cheap dinner ideas that actually taste restaurant-worthy.
This one-pan chicken with buttered noodles became my secret weapon against weeknight chaos. One skillet, six ingredients, zero stress. The garlic-infused butter coats every tender noodle while the chicken stays juicy and golden.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Recipe Different
This isn’t your grandma’s chicken and noodle dinner—though she’d definitely approve. The magic happens when chicken broth reduces into a silky coating that clings to every noodle. Real butter (none of that margarine nonsense) adds richness that makes this taste like you spent hours cooking.
I’ve tested this recipe seventeen times. Burned the garlic twice. Overcooked the noodles once. Now it’s foolproof.
The beauty lies in the technique: searing chicken creates fond (those brown bits) that becomes the flavor foundation. When you deglaze with broth, you’re building layers of taste that make people think you went to culinary school.
One-Pan Chicken with Buttered Noodles
Equipment
- 12-inch skillet with lid
- wooden spoon
- Chef’s knife
- Cutting board
- measuring cups
- Serving spoon
Ingredients
Essentials
- 4 pieces Boneless, skinless chicken breasts 6-8 oz each
- 8 oz Egg noodles Extra-wide preferred
- 4 tbsp Butter European-style recommended
- 2 cups Low-sodium chicken broth Quality matters
Bold Add-ins
- 4 cloves Garlic Minced, fresh only
- ¼ cup Fresh parsley Chopped, flat-leaf preferred
- to taste Salt Kosher or sea salt
- to taste Black pepper Freshly ground
Instructions
- Mince garlic cloves and chop parsley. Pat chicken dry and season with salt and pepper.
- Heat skillet over medium-high heat. Add 1 tbsp butter and sear chicken 5 min per side until golden and cooked through. Remove and tent with foil.
- Reduce heat to medium. Add garlic to pan drippings and stir 1 minute until fragrant.
- Deglaze pan with chicken broth, scraping up brown bits. Bring to boil, then add noodles, ensuring they are submerged.
- Reduce heat to medium-low, cover, and simmer 8-10 min until noodles are tender, stirring occasionally. Adjust liquid if needed.
- Remove from heat. Stir in remaining butter. Slice chicken and serve over noodles. Garnish with parsley.
Notes
Ingredient Selection Tips
Choose chicken breasts between 6-8 ounces each for even cooking. Fresh garlic crushes easier and delivers more punch than the jarred stuff. Look for egg noodles labeled “extra-wide” for that authentic comfort-food texture.
Real butter matters here—European-style with higher fat content creates the richest sauce. Your broth should be low-sodium so you control the salt level. Fresh parsley adds color and a subtle peppery note that dried herbs can’t match.
Ingredient Table
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Boneless, skinless chicken breasts | 4 (1.5 lbs) | 680g | 6-8 oz each |
| Egg noodles | 8 oz | 225g | Extra-wide preferred |
| Real butter | 4 tbsp | 56g | European-style best |
| Garlic cloves, minced | 4 | 4 | Fresh only |
| Low-sodium chicken broth | 2 cups | 475ml | Quality matters |
| Fresh parsley, chopped | ¼ cup | 15g | Flat-leaf preferred |
| Salt | To taste | To taste | Kosher or sea salt |
| Black pepper | To taste | To taste | Freshly ground |
Shopping Tips for US Grocery Stores
Hit the meat counter first—ask for chicken breasts of equal size. They’ll often trim them for you. Grab egg noodles from the pasta aisle (not the international section).
Butter stays freshest in the back of the dairy case. Look for expiration dates at least two weeks out. Fresh parsley hides in the produce section near other fresh herbs.
Low-sodium broth gives you control. I prefer Swanson or Pacific Foods. Store brands work fine too.
Ingredient Categories
Essentials: These four ingredients form your base—chicken, noodles, butter, and broth. You can’t skip them. They create the dish’s foundation.
Bold Add-ins: Garlic transforms this from bland to brilliant. Parsley adds freshness. Salt and pepper seem basic but they’re crucial for balancing flavors.
Substitutions for Dietary Needs
Swap chicken breasts for boneless thighs if you prefer darker meat. Use gluten-free noodles (cook 2 minutes less). Dairy-free? Try olive oil instead of butter, though you’ll lose some richness.
Vegetable broth works for a lighter version. Add mushrooms for umami depth. No fresh parsley? Dried works in a pinch—use 1 tablespoon instead.
Equipment You’ll Need
A 12-inch skillet with a lid does all the heavy lifting here. Cast iron works beautifully but stainless steel or non-stick both deliver great results. You need something wide enough to fit four chicken breasts without crowding.
Keep a wooden spoon handy for scraping up those flavorful brown bits. A sharp chef’s knife makes mincing garlic quick work. Have a cutting board, measuring cups, and a serving spoon ready.
No 12-inch skillet? Use your largest pan and cook chicken in batches. The noodles will still work perfectly.
DIY Equipment Alternatives
Missing a lid? Aluminum foil crimped tightly around the edges traps steam just fine. No garlic press? Mince with a knife—it takes thirty seconds. A dinner plate works as a temporary resting spot for cooked chicken.
Chicken with Buttered Noodles Cooking Instructions
Step 1: Prep Your Ingredients (5 Minutes)
Mince garlic cloves finely—aim for pieces the size of rice grains. Chop parsley roughly; stems are fine if they’re tender. Pat chicken breasts completely dry with paper towels.
Dry chicken is the secret to golden browning. Moisture creates steam, and steam prevents that gorgeous caramelized crust. Season both sides of chicken generously with salt and pepper now, not later.
This prep work pays off. Once you start cooking, everything moves fast.
Step 2: Sear the Chicken Until Golden (10 Minutes)
Heat your skillet over medium-high until a drop of water sizzles instantly. Add 1 tablespoon butter and swirl to coat. When butter foams, lay chicken breasts in the pan—they should sizzle loudly.
Don’t touch them for 5 minutes. Seriously. Let them develop a deep golden crust. Thomas Keller taught me patience creates flavor—that brown color is pure taste.
Flip once and cook another 5 minutes. The internal temperature should hit 160°F (they’ll reach 165°F while resting). Transfer to a plate and tent loosely with foil.
Pro tip: If your chicken breasts are thick, pound them to even thickness first. I learned this the hard way after serving my family half-raw, half-overcooked chicken. Oops!
Step 3: Build Flavor with Garlic (1 Minute)
Reduce heat to medium. Add minced garlic directly to the pan drippings. Stir constantly—garlic burns in seconds and turns bitter.
You know it’s ready when your kitchen smells amazing. About 60 seconds total. Those browned bits on the pan bottom? That’s liquid gold waiting to flavor your noodles.
Step 4: Deglaze and Add Noodles (2 Minutes)
Pour chicken broth into the hot skillet. It’ll bubble and steam dramatically—totally normal. Use your wooden spoon to scrape every brown bit off the bottom.
This technique (deglazing, if you want to get fancy) captures all the caramelized flavor stuck to your pan. Those bits dissolve into the broth and become sauce. Bring the mixture to a full boil—you’ll see big bubbles breaking the surface.
Stir in egg noodles, making sure they’re submerged. The broth should just barely cover them.
Step 5: Simmer Until Tender (8-10 Minutes)
Reduce heat to medium-low and cover your skillet. Let noodles simmer gently, stirring every 3 minutes to prevent sticking. They’ll absorb most of the broth and turn tender.
Taste a noodle at 8 minutes. It should be al dente—tender with a slight bite in the center. Like Julia Child always said, pasta should have backbone, not turn to mush.
The liquid will reduce to a glossy coating. If it looks dry, add ¼ cup water. If it’s soupy, simmer uncovered for 2 more minutes.
Step 6: Finish with Butter and Serve (2 Minutes)
Remove from heat completely. Stir in remaining 3 tablespoons butter until it melts into silky ribbons. The residual heat does the work—no need to keep cooking.
Slice chicken breasts into thick strips and arrange over noodles. Shower everything with fresh parsley. The green flecks aren’t just pretty—they add a bright, herbal note that cuts through the richness.
Serve immediately while the butter still glistens. This dish waits for no one.
Expert Tips for Perfect Results
Always use a timer for the chicken. Five minutes per side sounds simple, but distractions happen. Overcooked chicken turns dry and rubbery—I’ve served it that way too many times to count.
Rest your chicken after searing. Those juices need time to redistribute. Cut too soon and they flood your cutting board instead of staying in the meat.
Don’t skimp on scraping the pan bottom. Those brown bits (fond) contain concentrated flavor. You’re essentially making pan sauce without extra steps.
Stir noodles regularly while they simmer. They stick easily, especially in the last few minutes. A quick stir every 3 minutes prevents disasters.
Creative Variations to Try
Creamy Tuscan Version: Add ½ cup heavy cream and 2 cups baby spinach in the last minute. Sun-dried tomatoes and a squeeze of lemon transform this into something fancy enough for company. This variation pairs perfectly with restaurant-style creamy garlic pasta techniques.
Cajun-Spiced Twist: Season chicken with 2 teaspoons Cajun seasoning before searing. Add ½ cup diced bell peppers with the garlic. Finish with hot sauce and green onions instead of parsley.
Mushroom Lover’s Dream: Sauté 8 ounces sliced cremini mushrooms before the chicken. They add earthy depth and make this more substantial. A splash of white wine in the broth creates restaurant-quality flavor.
Lemon-Herb Brightness: Zest a whole lemon over the finished dish. Add 2 tablespoons lemon juice with the final butter. Fresh thyme or rosemary instead of parsley works beautifully.
Holiday Adaptation: For Thanksgiving leftovers, swap chicken for turkey. Use turkey stock instead of chicken broth. Add dried cranberries and a pinch of sage for seasonal flair.
Storage and Make-Ahead Strategy
Refrigerate leftovers in an airtight container for up to 3 days. The noodles absorb more liquid as they sit—totally normal. Add a splash of broth when reheating.
Reheat gently in a skillet over medium-low with 2-3 tablespoons of water or broth. Microwave works too—cover the dish and heat in 1-minute intervals, stirring between.
Freezing isn’t ideal because noodles get mushy, but desperate times call for desperate measures. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Storage Reference Table
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | 3 days | Skillet with added broth, medium-low heat |
| Freezer | 2 months | Thaw overnight, reheat in skillet |
| Room temperature | 2 hours max | Reheat immediately after |
Perfect Pairings
Serve this alongside a crisp Caesar salad or roasted green beans. The dish is rich, so bright, acidic sides balance it perfectly. A simple arugula salad with lemon vinaigrette cuts through the butter.
Crusty bread for soaking up extra sauce? Absolutely. Garlic bread feels redundant (you’ve got garlic in the dish already), but a warm baguette works beautifully.
For beverages, try Chardonnay or Pinot Grigio if you’re into wine. Iced tea or lemonade works for family dinners. The buttery richness pairs well with crisp, refreshing drinks.
Looking for more budget-friendly comfort food? Try this rich and creamy ground beef stroganoff for another satisfying weeknight meal.
One-Pan Chicken with Buttered Noodles FAQs
Can I use chicken thighs instead of breasts?
Can I use chicken thighs instead of breasts? Absolutely—thighs stay juicier and are more forgiving if you overcook them slightly. Use 6 boneless, skinless thighs (about 1.5 pounds total) and cook for the same time. They’re often cheaper too, making this an even more affordable very cheap dinner idea.
What’s the best way to prevent noodles from sticking?
What’s the best way to prevent noodles from sticking? Stir them every 3 minutes while they simmer and make sure they’re fully submerged in broth. If the liquid evaporates too quickly, add water in ¼-cup increments. The starch released from noodles can cause clumping, so gentle stirring is key.
How do I know when chicken is fully cooked?
How do I know when chicken is fully cooked? Use an instant-read thermometer inserted into the thickest part—it should read 165°F. The juices should run clear, not pink. If you don’t have a thermometer, cut into the thickest piece—the meat should be opaque white throughout with no pink tint.
Can I make this dish ahead for meal prep?
Can I make this dish ahead for meal prep? Cook everything as directed, then portion into containers and refrigerate immediately. The noodles will absorb more liquid overnight, so add extra broth when storing. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. It holds well for easy chicken and noodle dinner planning throughout your busy week.
Bring This Home Tonight
This one-pan chicken with buttered noodles proves weeknight cooking doesn’t require sacrifice. You get restaurant flavor without the restaurant effort. Every bite delivers tender chicken, silky noodles, and that irresistible garlic-butter finish.
Remember that Tuesday night I mentioned? Now this dish appears on my table twice a month. My kids request it by name. That’s the power of simple, done right.
Pair it with this crowd-pleasing chicken enchiladas recipe for Taco Tuesday, or try the famous Longhorn Steakhouse Parmesan Chicken when you want something equally comforting. For dessert, surprise everyone with these irresistible homemade Samoas cookies.
Give this recipe a try tonight and drop a comment below telling me what you think. Did you add mushrooms? Swap in thighs? I want to hear how you made it yours.
