Golden, juicy chicken thighs seared to perfection, nestled on a bed of buttery egg noodles and enveloped in a rich, velvety sauce — that’s the magic of this One-Pan Chicken with Buttered Noodles recipe. It’s a weeknight savior that tastes like something you’d order at your favorite bistro. The flavor-packed pan sauce, slightly tangy and ultra creamy, clings lovingly to each strand of noodle, making every bite as cozy as the last.

What makes this dish so irresistible isn’t just the balance of buttery richness and golden-brown chicken, but the fact that it all comes together in a single pan. Less cleanup, more satisfaction. Whether you’re cooking for two or feeding the family, this recipe brings comfort to the table with ease and elegance.

Why You’ll Love This One-Pan Chicken with Buttered Noodles Recipe

One-pan wonder: Fewer dishes, less hassle.
Family-friendly: A crowd-pleasing classic flavor combo.
Perfectly seasoned chicken: Crispy outside, juicy inside.
Buttery noodles: Simple but deeply satisfying.
Quick yet gourmet: Done in under 45 minutes but tastes like slow-cooked heaven.

Preparation Phase & Tools to Use

Creating the perfect One-Pan Chicken with Buttered Noodles starts with a well-organized setup. Before you even turn on the heat, gather your tools and ingredients for a smoother, more enjoyable cooking experience.

Essential Tools and Equipment

Large Oven-Safe Skillet or Deep Sauté Pan
This is the heart of the recipe. You’ll sear, simmer, and even serve from this one pan. Cast iron or stainless steel with a lid is ideal to ensure even heat distribution and depth for the noodles.
Tongs
Perfect for flipping the chicken and tossing noodles without breaking them apart.
Wooden Spoon or Silicone Spatula
Great for stirring without scratching your pan, and ideal for scraping up those flavorful browned bits after searing the chicken.
Measuring Cups and Spoons
Precision is key when balancing butter, broth, and cream in your sauce.
Cutting Board and Sharp Knife
For prepping herbs and checking chicken portions.

Having these tools in place ensures that once the cooking begins, you’re focused purely on flavor and texture — not scrambling for equipment.

Preparation Tips

Room Temperature Chicken: Let your chicken thighs sit out for 15–20 minutes before cooking. This helps them sear more evenly and stay juicy inside.
Dry the Chicken: Pat chicken pieces dry with paper towels before seasoning. This simple step helps you get that golden, crispy crust when searing.
Preheat the Pan Properly: Give your skillet a good 2–3 minutes to heat up. A hot pan creates the essential browning that deepens the overall flavor.
Use Low-Sodium Broth: If you’re using chicken broth for the noodles and sauce, go for low-sodium so you can control salt levels yourself.
Undercook Noodles Slightly: Since they’ll finish in the sauce, cooking them a minute less than the package directs keeps them from turning mushy.

Ingredients for This One-Pan Chicken with Buttered Noodles Recipe

Every comforting bite of this dish is built on a handful of thoughtfully selected ingredients. Here’s what you’ll need:

For the Chicken:

6 boneless, skinless chicken thighs
(You can also use chicken breasts, but thighs deliver more flavor and tenderness.)
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp garlic powder
½ tsp smoked paprika
(Adds a subtle smokiness that complements the butter sauce.)
2 tbsp olive oil
(For that perfect golden sear.)

For the Sauce & Noodles:

3 tbsp unsalted butter
(Divided – some for the noodles, some for the sauce.)
3–4 garlic cloves, minced
1½ cups low-sodium chicken broth
½ cup heavy cream
(Creates a luscious, rich base.)
1 tsp Dijon mustard
(For a gentle tang that lifts the creaminess.)
8 oz egg noodles
(Wide ribbon-style noodles work best to absorb the sauce.)
Salt and pepper, to taste

For Garnish:

2 tbsp fresh parsley, finely chopped
(Brings freshness and color to the finished dish.)
Freshly grated Parmesan (optional)
(For an extra-savory finish.)

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry and season both sides generously with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Once hot, add the chicken in a single layer (work in batches if necessary) and sear for about 4–5 minutes per side until golden brown. Remove the chicken and set aside — it will finish cooking later in the sauce.

Step 2: Build the Flavor Base

Lower the heat to medium. In the same pan, add 1 tablespoon of butter and sauté the minced garlic for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom — these bits are pure flavor gold.

Step 3: Simmer the Sauce

Stir in the heavy cream and Dijon mustard. Bring to a light simmer and taste. Adjust seasoning with salt and pepper if needed. Let it bubble for 2–3 minutes until slightly thickened.

Step 4: Cook the Noodles

Add the uncooked egg noodles directly into the simmering sauce. Stir to coat them evenly, then nestle the seared chicken thighs back on top. Cover the pan and let everything simmer gently over medium-low heat for about 12–15 minutes, or until the noodles are tender and most of the liquid is absorbed.

Step 5: Butter Finish and Garnish

Turn off the heat and gently stir in the remaining 2 tablespoons of butter to give the noodles a rich finish. Sprinkle chopped fresh parsley generously over the dish, and if using, top with grated Parmesan. Let it rest for 5 minutes before serving to let the sauce settle into the noodles.

Notes

Chicken Options: While boneless, skinless thighs offer superior tenderness, you can swap them for chicken breasts if that’s what you have. Just be sure not to overcook them — they dry out faster.
Sauce Thickness: The sauce will continue to thicken as it sits. If it becomes too thick, add a splash of warm broth or cream just before serving to loosen it up.
Noodle Flexibility: Egg noodles work best for their soft, silky texture, but fettuccine or rotini can work in a pinch. Adjust liquid and cook time slightly if swapping.
Make It Ahead: You can sear the chicken and make the sauce a few hours in advance. When ready, reheat the sauce, add noodles, and finish cooking.
Boost the Flavor: A squeeze of lemon at the end adds a nice brightness to balance the richness of the butter and cream.

Watch Out for These Mistakes While Cooking

Overcrowding the Pan: If you cram in too much chicken, you’ll end up steaming rather than searing. Cook in batches if needed to get that golden crust.
Undercooking the Garlic: Garlic burns fast and turns bitter. Sauté it just until fragrant, about 30 seconds.
Skipping the Deglaze: Those golden bits on the pan bottom after searing the chicken? Don’t skip scraping them up — they’re essential to the depth of flavor in your sauce.
Overcooking the Noodles: Egg noodles can turn mushy if left too long. Start checking at the 10-minute mark for doneness.
Forgetting to Taste: Always taste the sauce before the noodles go in. Adjust seasoning while it’s still easy to balance.

What to Serve With One-Pan Chicken with Buttered Noodles?

This dish already brings richness and satisfaction on its own, but pairing it with the right sides can elevate your meal into something memorable. The creamy buttered noodles and savory chicken balance beautifully with crisp, fresh, or slightly acidic additions.

8 Recommendations

Garlicky Green Beans
Lightly sautéed green beans with garlic and a touch of lemon zest add crunch and freshness.
Simple Arugula Salad
Peppery greens tossed with olive oil, lemon juice, and shaved Parmesan offer a refreshing contrast to the creamy noodles.
Roasted Brussels Sprouts
Crispy on the outside and tender inside, they bring a delicious bitterness that balances the richness of the dish.
Crusty Bread or Garlic Bread
Perfect for soaking up any extra sauce left in the pan — and let’s be honest, you won’t want to waste a drop.
Oven-Roasted Asparagus
A squeeze of lemon juice on roasted asparagus spears makes a bright, earthy sidekick.
Cucumber Dill Salad
Cool and crisp with a hint of tang, this chilled side refreshes your palate between bites.
Lemon-Herb Couscous
If you want to bulk up the meal or serve a crowd, a side of light couscous can stretch the servings with style.
Steamed Broccoli with Chili Flakes
The heat from chili flakes gives a bold twist to mild steamed broccoli, balancing out the creamy main.

Storage Instructions

This One-Pan Chicken with Buttered Noodles stores beautifully, making it a great option for meal prep or next-day leftovers.

Refrigeration:
Let the dish cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days.
Reheating:
Gently reheat in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwave reheating also works — cover loosely and heat in 30-second intervals, stirring in between.
Freezing:
While you can freeze this dish, the noodles may lose some texture upon thawing. If you plan to freeze, slightly undercook the noodles and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Here’s a breakdown based on a serving size of approximately 1 ½ cups of the dish (assuming 4 servings total):

Calories: ~520 kcal
Protein: 28g
Fat: 28g
- Saturated Fat: 12g
Carbohydrates: 40g
- Fiber: 2g
- Sugars: 2g
Cholesterol: 140mg
Sodium: 480mg

Note: These values may vary depending on exact ingredients and portion size.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used, but be mindful not to overcook them as they dry out more quickly than thighs. Reduce cooking time slightly and keep an eye on internal temperature (165°F is ideal).

2. Do I have to use egg noodles?

Egg noodles are preferred for their soft, buttery texture, but you can substitute with pasta like fettuccine or rotini. Just adjust the liquid and cook time accordingly — denser pasta may need more broth.

3. How do I make this dish gluten-free?

Swap regular egg noodles for a gluten-free pasta and use a certified gluten-free chicken broth. Double-check seasonings and mustard as well to ensure they’re gluten-free.

4. Can I add vegetables into the dish?

Absolutely. Add quick-cooking veggies like spinach, peas, or mushrooms right before adding the noodles. Heartier veggies (like carrots) should be par-cooked before adding.

5. What herbs go well with this dish?

Fresh parsley is classic, but you can also try thyme, chives, or tarragon for a more aromatic twist. A sprinkle of Italian seasoning also blends nicely with the creamy base.

6. Can I make this dish dairy-free?

Yes — substitute the butter with olive oil or a vegan butter alternative, and use unsweetened oat or almond cream in place of heavy cream. The flavor will shift slightly but remain rich and comforting.

7. Why are my noodles too soft?

You may have overcooked them or left the dish covered too long after cooking. Try undercooking the noodles by a minute or two and checking earlier next time.

8. Can I double the recipe?

Yes! Just be sure to use a very large pan or cook in two batches to avoid overcrowding. Doubling the sauce ingredients ensures the noodles still cook properly.

Conclusion

One-Pan Chicken with Buttered Noodles isn’t just a dinner—it’s a comforting, flavor-packed experience that fits beautifully into a busy schedule. With golden-seared chicken, luscious buttery noodles, and a creamy, savory sauce all in one pan, it brings joy to weeknight meals without the mountain of dishes.

This recipe combines simplicity with richness, delivering satisfying results every single time. Whether you’re hosting guests or just want something special without the stress, this dish is your answer. One pan. Big flavor. Minimal effort.