Description
One-Pan Chicken with Buttered Noodles is a comforting, one-skillet meal that features golden-seared chicken thighs and tender egg noodles tossed in a buttery herb sauce. It’s rich, easy to prepare, and perfect for busy nights when you want maximum flavor with minimal cleanup.
Ingredients
Scale
- 6–8 boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Noodles & Sauce:
- 8 oz egg noodles
- 2 1/2 cups low-sodium chicken broth
- 3 tbsp unsalted butter (divided)
- 1 tsp dried parsley or 1 tbsp fresh chopped
- 1 garlic clove, minced (optional)
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Optional Add-ins:
- 1/4 cup grated Parmesan
- 1/2 tsp crushed red pepper flakes
- Splash of cream or half-and-half
Instructions
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Heat olive oil and 1 tbsp butter in a large skillet. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and keep warm.
- Deglaze the pan with a splash of broth or water, scraping browned bits.
- Add chicken broth and bring to a boil. Stir in noodles and cover. Simmer 6–8 minutes until noodles are tender.
- Stir in remaining 2 tbsp butter, parsley, and optional garlic. Season with salt and pepper.
- Return chicken to the pan, nestling it into the noodles. Warm through.
- Garnish with fresh parsley and optional Parmesan. Serve hot.