Description
One Pan Chicken with Buttered Noodles: Tender chicken cooked in a rich butter sauce served over creamy noodles. Comforting, easy, and satisfying!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) butter, divided
- 1 medium onion, finely diced (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 8 ounces (225g) egg noodles, uncooked
- 2½ cups (590ml) chicken broth, preferably low-sodium
- ½ cup (120ml) whole milk or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Step 1: Prepare and Season the Chicken Begin by patting the chicken pieces dry with paper towels to ensure proper browning. Season generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter is melted and begins to foam. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Let the chicken cook undisturbed for about 3-4 minutes until golden brown on the first side, then flip and cook for another 2-3 minutes. The chicken doesn’t need to be fully cooked at this stage. Transfer to a plate and set aside.
- Step 2: Create the Flavor Base In the same pan, add the remaining tablespoon of olive oil and reduce heat to medium. Add the diced onions and cook for 3-4 minutes until they begin to soften and become translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn. This aromatic foundation will infuse your One Pan Chicken with Buttered Noodles with delicious depth of flavor.
- Step 3: Add Noodles and Liquid Scatter the uncooked egg noodles evenly across the pan. Pour in the chicken broth and milk, then add the dried thyme. Use a wooden spoon to ensure all noodles are submerged in the liquid. Bring the mixture to a gentle boil, then reduce to a simmer. Return the partially cooked chicken and any accumulated juices to the pan, nestling the pieces among the noodles. Cover the pan and let everything simmer for about 8-10 minutes, stirring occasionally to prevent sticking.
- Step 4: Finish with Butter Once the noodles are tender and the chicken is completely cooked through (reaching 165°F/74°C internal temperature), add the remaining 2 tablespoons of butter. Gently stir until the butter melts and coats the noodles, creating that signature silky texture that makes this One Pan Chicken with Buttered Noodles so irresistible. Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Step 5: Garnish and Serve Sprinkle the fresh parsley over the top for a pop of color and freshness. If using, add the grated Parmesan cheese. Serve directly from the pan for a rustic presentation, or transfer to a serving dish. This hearty, comforting meal is best enjoyed immediately while the noodles are perfectly buttery and the chicken is at its juiciest.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 430 calories per serving
- Sugar: 2 grams
- Sodium: 950 mg
- Fat: 18 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 110 mg