Description
This One-Pan Chicken with Buttered Noodles is the ultimate comfort food! Tender, juicy chicken thighs are cooked to golden perfection, then simmered with rich, buttery noodles in a creamy garlic sauce. It’s a hearty, flavorful dish that comes together in just one pan, making it perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups egg noodles
- 3 tbsp butter (divided)
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season chicken thighs with salt, black pepper, and paprika.
- Heat 1 tbsp butter in a large skillet over medium heat. Sear the chicken thighs skin-side down for 5-6 minutes until golden, then flip and cook for 3-4 minutes. Remove and set aside.
- Add 1 tbsp butter to the same pan. Sauté minced garlic for 1 minute until fragrant.
- Deglaze the pan with chicken broth, scraping up any browned bits, then stir in the heavy cream. Bring to a simmer.
- Add the egg noodles to the pan, ensuring they are submerged in the liquid. Return the chicken thighs to the pan, placing them on top of the noodles.
- Cover and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through (internal temperature 165°F/74°C).
- Remove the lid, stir the noodles, and let the dish rest for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- For extra richness, add a small handful of grated Parmesan cheese to the sauce before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream.