One-Pan Chicken with Buttered Noodles
Quick, comforting, and packed with flavor—juicy chicken breasts and silky buttered noodles all in one pan. Perfect for busy weeknights.
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
Substitute chicken thighs for juicier meat. Try gluten-free noodles or olive oil for dairy-free. Add mushrooms, sun-dried tomatoes, or lemon zest for variations.