One Pan Chicken Buttered Noodles (Printable version)

Tender chicken over buttery noodles, all in one pan for easy cleanup.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons olive oil

→ Noodles

07 - 8 oz egg noodles

→ Sauce & Finishing

08 - 3 cups low-sodium chicken broth
09 - 3 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - ½ cup grated Parmesan cheese (optional)

# How to Make It:

01 - Pat chicken breasts dry and season both sides generously with salt, pepper, garlic powder, and paprika, pressing seasonings into the meat.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3-4 minutes per side until deeply golden brown. Transfer to a plate.
03 - Add minced garlic to the hot pan and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, scraping up browned bits from the bottom.
04 - Add egg noodles to the boiling broth, stirring to submerge. Nestle seared chicken on top. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles occasionally, until tender and chicken reaches 165°F internally.
05 - Remove chicken and set aside. Stir butter, parsley, and Parmesan into noodles until melted and glossy. Slice chicken or serve whole over noodles, garnished with additional parsley.

# Expert Suggestions:

01 -
  • Everything happens in one pan so you can spend more time eating and less time scrubbing dishes
  • The noodles cook right in the pan juices, absorbing all that incredible chicken flavor
  • Its ready in 35 minutes flat but tastes like it simmered all afternoon
02 -
  • Patting the chicken completely dry before seasoning is the secret to getting that gorgeous golden sear instead of steaming
  • Stir the noodles at least twice while they simmer or they will stick to the bottom of the pan
  • Let the chicken rest for a couple minutes after slicing so all those juices dont run out onto your plate
03 -
  • Use a skillet with high sides so you dont lose any broth when the noodles go in
  • Room temperature chicken sears more evenly, so take it out of the fridge 20 minutes before cooking

Go back