This comforting One-Pan Chicken with Buttered Noodles is the kind of meal I make when I want something quick, hearty, and delicious without spending hours in the kitchen. Tender chicken breasts are seared to perfection and tossed with buttery, garlicky noodles that soak up all the flavor from the pan. It’s the ultimate weeknight comfort dish that feels cozy but takes minimal effort.
Why You’ll Love This Recipe
I love this recipe because it combines everything I need in one pan — protein, carbs, and rich flavor — with hardly any cleanup. The chicken stays juicy and flavorful, while the buttered noodles become perfectly coated in the pan drippings. It’s a dish I can make in under 30 minutes, and it always satisfies everyone at the table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons butter
8 ounces egg noodles
2 cups chicken broth
1 tablespoon chopped parsley (optional, for garnish)
Directions
I start by seasoning the chicken breasts with garlic powder, thyme, salt, and pepper.
In a large skillet over medium heat, I heat olive oil and sear the chicken for 5–6 minutes on each side until golden and cooked through. Then, I remove the chicken and set it aside.
In the same pan, I add butter and let it melt. I pour in the chicken broth and bring it to a simmer.
I add the egg noodles directly into the pan, cooking them until tender and most of the liquid is absorbed, about 7–8 minutes.
I slice the chicken and return it to the pan, tossing everything together so the noodles absorb all that rich, buttery flavor.
I sprinkle chopped parsley on top before serving.
Servings and Timing
This recipe serves 2–3 people and takes about 25–30 minutes from start to finish, including prep and cooking time.
Variations
I sometimes swap chicken breasts for chicken thighs for a richer flavor.
For extra creaminess, I stir in a splash of heavy cream or a sprinkle of Parmesan cheese at the end.
Adding a handful of spinach or peas makes this a complete one-pan meal.
I’ve also tried using garlic herb butter for an extra boost of flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or water and warm it on the stove over low heat until the noodles loosen and the chicken heats through. It can also be microwaved in short bursts, stirring occasionally.
FAQs
How do I know when the chicken is fully cooked?
I check that the chicken reaches an internal temperature of 165°F (74°C) and has no pink inside.
Can I use pre-cooked noodles?
Yes, but I reduce the broth by half and add the noodles at the end to soak up some flavor.
Can I make this dish dairy-free?
Absolutely. I replace the butter with olive oil or a dairy-free butter alternative.
What can I serve with this meal?
I like serving it with a simple green salad or roasted vegetables on the side.
Can I freeze the leftovers?
Yes, I let the dish cool completely and freeze it in a sealed container for up to 2 months. When reheating, I thaw it in the fridge overnight and warm it gently on the stove.
Conclusion
This One-Pan Chicken with Buttered Noodles is a simple yet satisfying dish that delivers big on comfort and flavor. I love that it’s ready in under 30 minutes and requires minimal cleanup. It’s the kind of meal I keep in my weekly rotation whenever I want something easy, cozy, and delicious.
