One-Pan Chicken with Buttered Noodles is the weeknight hero your family didn’t know they needed. This simple dish combines golden, juicy chicken with tender noodles coated in melted butter and garlic, creating a complete meal that’s ready in just 35 minutes. Perfect for those hectic evenings when time is short but you still want something homemade and satisfying.
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Ingredients for One-Pan Chicken with Buttered Noodles
I always use boneless, skinless chicken breasts for this recipe because they cook quickly and evenly, though thighs work beautifully too if you prefer darker meat. The key to this dish is using real butter (none of that margarine business) and good-quality egg noodles that won’t turn mushy. Here’s everything you need:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total, roughly 6 oz each)
- 8 oz egg noodles (I recommend wide egg noodles for the best texture)
- 4 tablespoons real butter (divided – trust me, it makes all the difference)
- 4 cloves garlic (minced – fresh is always better than jarred)
- 2 cups low-sodium chicken broth (my preference is to control the salt myself)
- 1/4 cup fresh parsley (chopped – dried works in a pinch, but fresh is brighter)
- Salt and pepper to taste (I usually season generously, especially the chicken)
Step-by-Step Instructions
In my experience, getting a good sear on the chicken first creates the flavor foundation for this entire dish, so don’t rush that step. Here’s exactly how to bring this meal together:
Step 1: Season your chicken breasts generously with salt and pepper on both sides. Heat a large 12-inch skillet over medium-high heat and add 1 tablespoon of butter. Once it’s melted and starting to foam, add the chicken breasts. Sear for 5 minutes on each side until they develop a golden-brown crust. The chicken doesn’t need to be fully cooked yet (it’ll finish cooking with the noodles and reach the safe internal temperature of 165°F).
Step 2: Add the minced garlic to the skillet around the chicken and sauté for about 1 minute, stirring constantly. You want it fragrant but not burned. Burned garlic turns bitter and will affect the whole dish. If it starts browning too fast, lower your heat slightly.
Step 3: Pour in the chicken broth and bring everything to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s where the flavor lives). Once boiling, stir in the egg noodles, making sure they’re mostly submerged in the liquid.
Step 4: Reduce heat to medium-low and let everything simmer for 8-10 minutes, stirring occasionally to prevent the noodles from sticking. The noodles should be al dente with most of the liquid absorbed, leaving about 1/4 cup of saucy liquid in the pan. If the pan looks dry before the noodles are tender, add a splash more broth.
Step 5: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter until it melts into a silky sauce. Sprinkle with fresh parsley and give everything one final toss. Let it rest for 2-3 minutes before serving (this helps the flavors settle and the sauce thicken slightly).
Perfect Sides for One-Pan Chicken with Buttered Noodles
Since this dish is rich and comforting, I like to balance it with lighter, fresher sides that add color and nutrition to the plate.
Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the buttery richness perfectly and adds a refreshing element to the meal.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 15-20 minutes. The slight char and crunch provide textural contrast to the soft noodles.
Garlic Bread Rolls: For those nights when you’re really leaning into comfort food, these homemade garlic bread rolls are perfect for soaking up any extra buttery sauce left in your bowl.
Green Bean Casserole: Quick to prepare and nutritious, this classic side adds brightness and keeps the meal feeling balanced with its creamy, savory flavors.
Caesar Salad: The creamy, garlicky dressing complements the garlic butter sauce in the chicken dish while adding satisfying crunch from the romaine and croutons.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend keeping the chicken and noodles together since the flavors continue to develop as they sit.
When reheating, add a splash of chicken broth or water to the pan and warm gently over medium-low heat, stirring occasionally. The microwave works too, but stovetop reheating gives you better texture. Heat in 30-second intervals, stirring between each, and add a tiny pat of butter if it seems dry.
This dish is incredibly versatile. Serve it as is for a complete weeknight meal, or dress it up for guests by garnishing with extra fresh herbs and a sprinkle of Parmesan cheese. It also makes fantastic meal prep for busy weeks ahead.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time slightly as thighs may take a minute or two longer to cook through to 165°F internal temperature.
What if I don’t have egg noodles?
Any short pasta works well – try penne, rotini, or even fettuccine broken in half. Just follow the package directions for cooking time and adjust the liquid accordingly.
Can I make this dish ahead of time?
Yes, though it’s best fresh. If making ahead, slightly undercook the noodles, store everything separately, and combine when reheating with a bit of extra broth to revive the sauce.
One-Pan Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Season chicken breasts generously with salt and pepper on both sides. Heat a large 12-inch skillet over medium-high heat and add 1 tablespoon of butter. Once melted and foaming, add chicken breasts and sear for 5 minutes on each side until golden brown. Chicken will finish cooking with the noodles and reach 165°F internal temperature.
- Add minced garlic to the skillet around the chicken and sauté for 1 minute, stirring constantly until fragrant but not burned.
- Pour in chicken broth and bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom. Once boiling, stir in egg noodles, ensuring they’re mostly submerged.
- Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally to prevent sticking. Noodles should be al dente with about 1/4 cup of saucy liquid remaining. Add more broth if pan looks dry before noodles are tender.
- Remove from heat and stir in remaining 3 tablespoons of butter until melted. Sprinkle with fresh parsley and toss. Let rest 2-3 minutes before serving.
Notes
