One-Pan Chicken with Buttered Noodles
A simple, satisfying one-pan meal featuring tender chicken breasts and egg noodles coated in a rich garlic butter sauce. Perfect for busy weeknights with minimal cleanup.
Equipment
- Large deep skillet with lid
- Wooden spoon
- Instant-read thermometer
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts about 1.5 pounds total
- 12 ounces egg noodles
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 3 cups low-sodium chicken broth
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Once butter melts, add chicken breasts and sear for 5 minutes per side until golden brown. Transfer to a plate and set aside.
- Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle boil.
- Add egg noodles to the skillet, stirring to submerge. Nestle chicken breasts on top of the noodles.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes until noodles are tender and chicken reaches an internal temperature of 165°F.
- Remove chicken from skillet and slice into thick pieces. Stir remaining 2 tablespoons butter and chopped parsley into the noodles until butter melts completely.
- Arrange sliced chicken over the noodles and serve immediately.
Notes
For best results, use real butter rather than margarine. If noodles absorb too much liquid during cooking, add an extra splash of broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture.