One Pan Chicken with Buttered Noodles (Print View)
Tender chicken and buttery egg noodles cook together in one skillet for a simple, satisfying dinner ready in 35 minutes.
# What You'll Need:
→ 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
12 - ½ cup grated Parmesan cheese (optional)
# How to Make:
01 - Season both sides of chicken breasts with salt, pepper, garlic powder, and paprika.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown. Remove to a plate.
03 - Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth and bring to a boil, scraping up browned bits from the bottom of the pan.
05 - Add egg noodles, stirring to submerge. Nestle chicken on top. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles occasionally to prevent sticking, until noodles are tender and chicken reaches 165°F.
06 - Remove chicken. Stir butter, parsley, and Parmesan into noodles until melted and glossy. Slice or serve chicken whole over noodles with extra parsley garnish.
# Expert Suggestions:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The noodles absorb all that savory chicken flavor while they simmer
02 -
- Do not lift the lid too often while simmering or the noodles will not cook evenly
- The sauce thickens as it stands so do not worry if it looks loose at first
03 -
- Use a pan with a tight fitting lid to keep moisture in
- Let the chicken rest for a few minutes before slicing