One-Pan Chicken with Buttered Noodles

Need dinner on the table in 30 minutes flat? You’ve come to the right place. This One-Pan Chicken with Buttered Noodles delivers maximum flavor with minimal effort. We’re talking juicy chicken, tender noodles, and a rich, buttery sauce—all cooked in a single pan. Seriously, who needs complicated recipes when you can whip up something this delicious so quickly? Let’s dive in and get dinner done! When you’re ready to explore more delicious recipes, check out this One-Pan Chicken with Buttered Noodles that is perfect for a quick dinner.

Why You’ll Love This Recipe

First off, this recipe is a total game-changer for busy weeknights. You’ll adore how it combines speed, simplicity, and incredible taste. We use one pan only, which means cleanup is a breeze. No more towering stacks of dirty dishes! Plus, the ingredients are straightforward and budget-friendly. You probably have most of them in your kitchen right now. Ultimately, this dish proves that you don’t need hours to create a satisfying, home-cooked meal.

Ingredients You’ll Need

Gather these simple items, and you’re halfway to a fantastic dinner. I’ve noted my favorite shortcut ingredients to save you even more time.

Ingredient	Notes & Shortcuts
1 lb boneless, skinless chicken breasts or thighs	Buy pre-cut chunks to skip chopping!
8 oz wide egg noodles	No substitutions needed here.
3 tbsp butter	Unsalted works best for controlling saltiness.
1 small onion, finely chopped	Use frozen chopped onion to save 5 minutes.
2 cloves garlic, minced	Jarred minced garlic is a huge time-saver.
2 cups chicken broth	Low-sodium if you prefer.
1/2 cup heavy cream or half-and-half	Milk works in a pinch, but cream adds richness.
1 tsp dried thyme	Fresh thyme works too, if you have it.
Salt and black pepper to taste	Season as you go for the best flavor.
Fresh parsley, chopped (optional garnish)	Adds a pop of color and freshness.

Substitutions & Variations

Don’t have every ingredient? No problem! Use what you have on hand to avoid an extra grocery trip. For instance, swap chicken for turkey cutlets or even pork medallions. Likewise, use any pasta shape you like—fettuccine or penne work beautifully. Out of heavy cream? Substitute with whole milk and a tablespoon of flour to thicken the sauce. You can even add a handful of spinach or frozen peas at the end for a veggie boost. Ultimately, flexibility is key to stress-free cooking.

Step-by-Step Instructions

Follow these simple steps for perfect One-Pan Chicken with Buttered Noodles every time. Remember, multitasking is your friend here!

1. Prep the Chicken: Pat the chicken dry and cut it into 1-inch pieces. Season generously with salt and pepper.
2. Cook the Chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, until golden brown. Remove and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining butter. Toss in the onion and cook for 3 minutes until softened. Then, stir in the garlic and cook for 30 seconds until fragrant.
4. Combine and Simmer: Pour in the chicken broth and heavy cream. Add the dried thyme and bring to a gentle simmer.
5. Cook the Noodles: Add the egg noodles to the skillet, ensuring they’re mostly submerged. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
6. Finish and Serve: Return the chicken to the skillet. Stir everything together and heat through for 2 minutes. Garnish with fresh parsley if desired, and serve immediately.

Pro Tips for Success

Want to make this recipe even faster? Here are my top tips. First, prep your ingredients before you start cooking—this is called “mise en place” and it streamlines the process. Second, use a large, deep skillet to ensure everything fits comfortably. Third, don’t overcrowd the chicken when browning; cook it in batches if needed. Finally, consider doubling the recipe and storing leftovers for easy lunches. A little planning goes a long way!

Storage & Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 1-2 minutes, stirring halfway. Alternatively, warm it in a skillet over medium heat with a splash of broth or water to loosen the sauce. I do not recommend freezing this dish, as the noodles can become mushy upon thawing.

What to Serve With This Recipe

Keep your sides simple and quick to match the main dish. A crisp green salad with a light vinaigrette is perfect. Alternatively, steamed green beans or roasted broccoli florets complement the richness beautifully. If you’re really short on time, just serve with a side of garlic bread or a simple fruit salad. Remember, the goal is a balanced meal without extra stress.

FAQs

Can I make this One-Pan Chicken with Buttered Noodles ahead?

Absolutely! You can prep the components up to a day in advance. Chop the chicken and veggies, then store them separately in the fridge. When ready to cook, simply follow the recipe steps—it might even go faster since your prep is done!

What if I don’t have egg noodles?

No worries! Any pasta shape will work. Just adjust the cooking time according to the package directions. You might need to add a bit more broth if the pasta requires longer cooking.

Can I use frozen chicken?

I don’t recommend it for this recipe. Thawed chicken cooks more evenly and quickly. If you must use frozen, thaw it completely in the refrigerator first to ensure proper cooking and texture.

How can I make this dish healthier?

Easy! Use whole wheat noodles, reduce the butter by half, and swap heavy cream for low-fat milk. You can also load it up with extra veggies like spinach, bell peppers, or zucchini.

Nutrition Information (per serving)

Here’s a general breakdown for one serving, assuming the recipe serves four. Remember, values can vary based on specific ingredients used.

Nutrient	Amount
Calories	480
Protein	35g
Carbohydrates	38g
Fat	20g
Saturated Fat	11g
Cholesterol	145mg
Sodium	580mg
Fiber	2g
Sugar	3g

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