One-Pan Chicken with Buttered Noodles

I remember stumbling upon a small family-run eatery in the rolling hills of rural Hungary. The air smelled of wood smoke and paprika. An elderly woman stirred a massive cast iron pan over an open fire, her hands moving with practiced grace. She layered golden chicken pieces with egg noodles, butter, and a generous dusting of vibrant red paprika. That humble one-pan chicken with buttered noodles embodied generations of tradition. Today, I share my adaptation of that unforgettable dish. This one-pan chicken with buttered noodles delivers the same rustic comfort in your own kitchen.

Why You’ll Love This Recipe

This recipe captures authentic Hungarian flavors with incredible simplicity. The smoked paprika creates a deep, smoky aroma. Meanwhile, the buttered noodles soak up all the delicious pan juices. You get tender, flavorful chicken and perfectly cooked noodles in one pan. It’s a complete meal that feels both rustic and elegant. Furthermore, the minimal cleanup makes it perfect for busy weeknights. Ultimately, this dish brings European countryside warmth to your table.

Ingredients You’ll Need

The magic lies in using authentic Hungarian paprika. Don’t substitute regular paprika—the smoked variety adds essential depth. Here’s what you’ll need:

Ingredient	Quantity	Notes
Chicken thighs (bone-in, skin-on)	4 pieces	Provides richer flavor than breast meat
Egg noodles	8 oz	Traditional wide noodles work best
Hungarian smoked paprika	2 tsp	Essential for authentic flavor
Unsalted butter	4 tbsp	Divided use
Yellow onion	1 medium	Finely diced
Chicken broth	2 cups	Low sodium preferred
Garlic cloves	3	Minced
Fresh parsley	1/4 cup	Chopped, for garnish
Salt and black pepper	To taste

Substitutions & Variations

For a more authentic Hungarian version, add a tablespoon of sweet Hungarian paprika alongside the smoked variety. You could also include a diced green pepper with the onions. If you want a modern twist, try using chicken sausage instead of thighs. Vegetarian? Use thick-sliced mushrooms and vegetable broth. For extra richness, stir in a half-cup of sour cream at the end. Alternatively, add caraway seeds for another traditional flavor dimension.

Step-by-Step Instructions

First, pat the chicken thighs dry and season generously with salt, pepper, and one teaspoon of smoked paprika. Next, melt two tablespoons of butter in a large, oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 6-7 minutes until golden brown. Then, flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.

Now, reduce the heat to medium. Add the remaining butter to the same skillet. Sauté the onions until translucent, about 4 minutes. Add the garlic and remaining paprika, cooking for just 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan bottom.

Bring the liquid to a simmer. Stir in the egg noodles, ensuring they’re mostly submerged. Nestle the chicken thighs back into the skillet, on top of the noodles. Cover the skillet and simmer for 15 minutes. Then, remove the lid and cook for another 5-10 minutes until the noodles are tender and most liquid absorbs. Finally, garnish with fresh parsley and serve immediately.

Pro Tips for Success

Always use an oven-safe skillet to maintain consistent heat. Don’t overcrowd the chicken—cook in batches if necessary. For maximum flavor, let the chicken marinate with the paprika for 30 minutes before cooking. Additionally, resist stirring the noodles too much once they’re in the broth. This prevents them from breaking. Finally, use homemade chicken broth if possible—it makes a noticeable difference in authenticity.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to a skillet over medium heat. Cover and warm gently, stirring occasionally. Alternatively, microwave individual portions with a damp paper towel over top. Unfortunately, the noodles may soften upon reheating, but the flavors will still be wonderful. I do not recommend freezing this dish, as the noodles can become mushy.

What to Serve With This Recipe

In Hungary, they often serve this with a simple cucumber salad. Thinly slice cucumbers and red onions, then toss with vinegar, water, sugar, and dill. A side of pickled vegetables also complements the rich flavors beautifully. For something heartier, roasted root vegetables work wonderfully. And of course, a crusty bread to soak up every last bit of sauce is essential.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but reduce cooking time by 5-7 minutes to prevent dryness.

What if I don’t have an oven-safe skillet?

Transfer everything to a baking dish after sautéing, then cover with foil and bake at 375°F.

Can I make this dish ahead?

Absolutely! Prepare up to the simmering step, then refrigerate. Reheat gently on the stove, adding extra broth.

How can I make this recipe gluten-free?

Use gluten-free noodles and ensure your broth is certified gluten-free.

What other spices work well in this one-pan meal?

Try adding thyme, marjoram, or a pinch of cayenne for heat.

Nutrition Information (per serving)

Nutrient	Amount
Calories	520
Protein	35g
Carbohydrates	32g
Fat	26g
Saturated Fat	11g
Cholesterol	165mg
Sodium	480mg
Fiber	2g
Sugar	3g

 

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