Easy One-Pan Chicken and Buttered Noodles Dinner
This Easy One-Pan Chicken and Buttered Noodles Dinner brings together golden-seared chicken and silky buttered egg noodles all cooked in a single skillet in about 35 minutes. The noodles cook directly in chicken broth and pan drippings, creating a rich, savory sauce that coats every bite. It is the ultimate quick comfort food dinner the whole family will love.
Equipment
- Large deep skillet with lid
- Meat thermometer
- Cutting board
- Sharp knife
Ingredients
- 1.5 lbs boneless skinless chicken breasts or tenderloins patted dry
- 8 oz wide egg noodles
- 3 tablespoons unsalted butter divided
- 2 cups chicken broth low sodium preferred
- 1 cup water
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper plus more to taste
- 2 tablespoons fresh parsley chopped, for garnish
- 0.25 cup Parmesan cheese freshly grated, optional
Instructions
- Season the chicken on both sides with salt, black pepper, onion powder, and Italian seasoning. Pat the chicken dry with paper towels before seasoning to help achieve a better sear.
- Heat 1 tablespoon of butter in a large deep skillet over medium-high heat. Once the butter is foamy, add the chicken in a single layer without crowding. Sear for 5 to 6 minutes per side for breasts, or 3 to 4 minutes per side for tenderloins, until golden brown and cooked through to an internal temperature of 165°F. Remove to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the minced garlic to the same pan and cook for about 60 seconds, stirring constantly, until fragrant. Scrape up any browned bits from the bottom of the pan as you stir.
- Pour in the chicken broth and water, scraping up any remaining fond from the bottom of the pan. Increase heat and bring the liquid to a boil, then add the egg noodles, stirring to submerge them.
- Reduce heat to a steady simmer, cover the pan, and cook for 8 to 10 minutes, stirring every 2 minutes to prevent sticking, until the noodles are tender and most of the liquid has been absorbed. Add a small splash of broth if the pan looks dry before the noodles are fully cooked.
- Remove the lid and stir in the remaining 2 tablespoons of butter until fully melted and every noodle is coated. Taste and adjust seasoning with salt and pepper as needed.
- Slice the rested chicken and nestle it back into the skillet over the buttered noodles. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately directly from the pan.
Notes
Do not skip resting the chicken after cooking. Slicing too early causes the juices to run out, leaving the meat dry. For extra richness, stir a tablespoon of cream cheese or a splash of heavy cream into the noodles along with the butter. Leftovers keep well in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet with a splash of broth to restore creaminess. This dish also freezes well for up to 2 months.