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One-Pan Chicken with Buttered Noodles

One-Pan Chicken with Buttered Noodles

This comforting one-skillet meal features tender chicken breasts and wide egg noodles cooked together in a rich garlic butter sauce. The dish comes together quickly with minimal cleanup, making it perfect for busy weeknights. The starch from the noodles naturally thickens the sauce, creating a silky texture that coats every component beautifully.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
  • 8 oz wide egg noodles
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper

Equipment

  • large deep skillet
  • meat mallet (optional)
  • paper towels

Method
 

Instructions
  1. Pat the chicken breasts dry with paper towels. If the breasts are very thick, you may pound them to an even thickness using a meat mallet. Season both sides with salt and pepper.
  2. Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side until golden-brown.
  3. Reduce heat to medium. Add minced garlic and sauté for 1 minute.
  4. Pour in chicken broth and bring to a boil. Stir in egg noodles. Cover and simmer for 8-10 minutes until noodles are tender and chicken reaches 165°F.
  5. Remove skillet from heat. Stir in remaining 3 tablespoons of butter until melted. Adjust seasoning if needed.
  6. Sprinkle with fresh parsley and serve warm.

Notes

For creamier version, add heavy cream or sour cream at the end. Chicken thighs can be substituted for breasts. Add vegetables like mushrooms or spinach with the garlic. Store leftovers in airtight container for up to 3 days and reheat with a splash of broth.