SEO keywords: one-pan chicken, buttered noodles recipe, easy chicken dinner, weeknight chicken recipe, chicken and noodles skillet, creamy buttered noodles, quick family dinner
This recipe for Easy One-Pan Chicken with Buttered Noodles is comfort food in under 30 minutes — simple, tidy, and exactly the kind of weeknight chicken dinner I reach for when life is busy. Tender chicken breasts sear up with fragrant onion and garlic, then finish right in buttery egg noodles for a cozy, saucy skillet meal. It’s perfect for busy families, picky eaters, or anyone who wants a hearty, minimal-cleanup supper.
What makes this recipe special
This one-pan chicken and noodles skillet is efficient and forgiving: you brown the chicken, simmer the noodles in chicken broth, then finish with butter for a silky sauce. It’s both budget-friendly and family-friendly — a classic comfort dish that doesn’t demand fuss or special equipment.
“So easy and kid-approved — we make this every week!” — a happy home cook
If you like quick casseroles or other simple poultry dinners, you might also enjoy easy chicken casseroles that are great for meal planning.
How this recipe comes together
You’ll start by sautéing aromatics, then searing seasoned chicken until golden. After removing the chicken, deglaze the pan with chicken broth and cook the egg noodles right in the liquid so they absorb flavor. Finish by stirring in butter for richness, returning the chicken to combine, and garnishing with parsley. It’s straightforward: sauté, sear, simmer, finish.
What you’ll need
2 chicken breasts
8 oz egg noodles
4 tbsp butter
2 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
Salt and pepper, to taste
Parsley, for garnish
Substitutions:
- Use boneless skinless thighs instead of breasts for more juiciness.
- Swap egg noodles for wide pasta like pappardelle or even dried fettuccine (adjust cook time).
- Vegetable broth works if you prefer a lighter flavor or meatless option.
Step-by-step instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3–4 minutes.
- Season both sides of the chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–7 minutes per side depending on thickness.
- Remove the chicken to a plate and tent lightly with foil. Keep any browned bits in the skillet.
- Pour the 2 cups of chicken broth into the skillet and bring to a boil, scraping the bottom of the pan to loosen browned bits.
- Add the egg noodles to the boiling broth and cook according to package instructions until al dente, usually 6–8 minutes, stirring occasionally so noodles don’t stick.
- If there’s excess liquid after the noodles are cooked, drain a little, leaving enough to coat the noodles. Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
- Return the chicken to the skillet, nestling it into the noodles and tossing gently to combine and warm through. Season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve hot.
How to plate and pair
This dish pairs beautifully with a crisp green salad or simple steamed vegetables to add crunch and brightness. Try a lemony arugula salad, roasted asparagus, or green beans tossed with a little olive oil and lemon. For a heartier table, crusty bread or garlic toast soaks up extra buttered sauce perfectly — and if you’re exploring more weeknight chicken ideas, check out chicken casseroles that feed a family.
Keeping leftovers fresh
Fridge: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
Freezer: For best texture, freeze the chicken and noodles separately in airtight containers for up to 2 months. Noodles may become softer after freezing.
Reheating: Reheat gently on the stove over low heat with a splash of chicken broth or water to loosen the sauce, or microwave in 30-second bursts, stirring between intervals until hot.
Extra advice
- Pound thicker chicken breasts to even thickness so they cook uniformly.
- Use a wide skillet with a lid — it gives you room to brown and simmer without splatter.
- Taste the broth before adding butter; a pinch more salt can make the sauce sing.
- For creamier results, stir in 2–3 tablespoons of cream or sour cream at the end.
Different ways to try it
- Add mushrooms and thyme while sautéing onions for an earthy twist.
- Stir in frozen peas or spinach in the last minute of cooking for color and nutrition.
- Make it spicy with a pinch of red pepper flakes or a spoonful of harissa.
- For a lighter version, reduce butter to 2 tablespoons and finish with a squeeze of lemon and extra parsley.
Your questions answered
Q: Can I use pre-cooked or shredded chicken?
A: Yes — add shredded or diced cooked chicken in step 7 to warm through. Reduce initial searing time since you won’t be cooking raw chicken.
Q: My noodles absorbed too much liquid and are dry — how can I fix it?
A: Stir in a splash of warm chicken broth, milk, or a little extra butter while reheating to loosen the sauce and restore creaminess.
Q: Can I make this in advance for meal prep?
A: You can cook the components and store separately (noodles and chicken). Reheat together with a little broth to refresh the sauce. Avoid freezing once fully combined for best texture.
Internal link suggestions (anchor text only):
Easy chicken casseroles
Chicken casseroles under $10
Easy One-Pan Chicken with Buttered Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and comforting one-pan chicken dinner with buttery egg noodles, perfect for busy weeknights.
Ingredients
- 2 chicken breasts
- 8 oz egg noodles
- 4 tbsp butter
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3–4 minutes.
- Season both sides of the chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–7 minutes per side depending on thickness.
- Remove the chicken to a plate and tent lightly with foil, keeping any browned bits in the skillet.
- Pour the chicken broth into the skillet and bring to a boil, scraping the bottom of the pan to loosen browned bits.
- Add the egg noodles to the boiling broth and cook according to package instructions until al dente, usually 6–8 minutes, stirring occasionally.
- If there’s excess liquid after the noodles are cooked, drain a little, leaving enough to coat the noodles. Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
- Return the chicken to the skillet, nestling it into the noodles and tossing gently to combine and warm through. Season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve hot.
Notes
For best texture, pound thicker chicken breasts to even thickness. Experiment with adding vegetables or spices for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg