Description
One-Pan Chicken with Buttered Noodles is a quick and comforting meal featuring juicy chicken, tender egg noodles, and a rich, buttery sauce—all cooked in a single pan. Perfect for busy weeknights with minimal cleanup.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
8 oz wide egg noodles
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream or half-and-half
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (optional garnish)
Instructions
1. Pat chicken dry and cut into 1-inch pieces. Season with salt and pepper.
2. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken; cook 5-6 minutes until golden brown. Remove and set aside.
3. Add remaining butter to skillet. Cook onion 3 minutes until softened, then add garlic 30 seconds until fragrant.
4. Pour in chicken broth and heavy cream; add dried thyme. Bring to gentle simmer.
5. Add egg noodles, mostly submerged. Cook 8-10 minutes, stirring occasionally, until noodles are tender and absorb liquid.
6. Return chicken to skillet; stir to combine and heat through 2 minutes. Garnish with parsley and serve immediately.
Notes
Prep ingredients ahead for faster cooking.
Use a large, deep skillet to accommodate all ingredients.
Do not overcrowd chicken when browning; cook in batches if needed.
Store leftovers up to 3 days in fridge; reheat gently with splash of broth.
Freezing not recommended as noodles may become mushy.
Serve with green salad, steamed vegetables, or garlic bread for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Chicken, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 145 mg