Why Make This Recipe
One-Pan Chicken with Buttered Noodles is a simple and satisfying meal that is perfect for a busy weeknight. You get juicy chicken and flavorful noodles all cooked in one pan, which means less time cleaning up afterward. The mix of garlic and Italian herbs adds a lovely taste, making this dish comforting and delicious. Plus, who doesn’t love a hearty meal that takes less than 30 minutes to make?
How to Make One-Pan Chicken with Buttered Noodles
Ingredients:
- 4 chicken breasts
- 2 cups of egg noodles
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- 1 cup chicken broth
- Fresh parsley for garnish
Directions:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Season the chicken breasts with salt, pepper, and Italian herbs.
- Add the chicken breasts to the skillet. Cook each side for about 5-7 minutes until the chicken is thoroughly cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in 1 cup of chicken broth and bring it to a simmer.
- Add the egg noodles, stirring to combine. Cook for about 8-10 minutes until the noodles are tender, stirring occasionally.
- Once the noodles are cooked, stir in the remaining 2 tablespoons of butter until melted and well combined.
- Return the chicken to the skillet and let it warm through for about 2-3 minutes.
- Garnish with chopped fresh parsley before serving.
How to Serve One-Pan Chicken with Buttered Noodles
To serve, dish out the buttery noodles onto plates and place a chicken breast on top. Drizzle some of the pan sauce over the chicken for extra flavor. Add more fresh parsley as a garnish for a pop of color. This dish goes well with a side salad or steamed vegetables.
How to Store One-Pan Chicken with Buttered Noodles
If you have leftovers, place them in an airtight container and store them in the fridge. It’s best to eat the leftovers within 3 days. You can reheat them in a skillet on medium heat or in the microwave until warmed through.
Tips to Make One-Pan Chicken with Buttered Noodles
- Make sure the chicken is patted dry before seasoning for a better sear.
- If you prefer a bit of tang, you can replace some of the chicken broth with apple cider vinegar.
- For a lighter version, you can swap chicken for turkey or even use mushrooms for a vegetarian option.
Variation
You can easily switch the type of noodles used. Try using whole wheat noodles, gluten-free pasta, or even zucchini noodles for a different twist. You can also add in vegetables like spinach or bell peppers for added nutrition and flavor.
FAQs
Can I use frozen chicken breasts?
Yes, but they will need to be fully thawed before cooking to ensure they cook evenly and thoroughly.
Can I make this recipe in advance?
While the chicken is best fresh, you can cook it beforehand and just heat it back up when you’re ready to serve.
What can I use instead of chicken broth?
You can use vegetable broth or water with a few drops of apple cider vinegar as a substitute for chicken broth.
Enjoy this one-pan wonder that is simple to make and full of flavor!
Print
One-Pan Chicken with Buttered Noodles
- Total Time: 30
- Yield: 4 servings 1x
- Diet: None
Description
A simple and satisfying one-pan meal featuring juicy chicken and flavorful buttered noodles, perfect for a busy weeknight.
Ingredients
- 4 chicken breasts
- 2 cups egg noodles
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Season the chicken breasts with salt, pepper, and Italian herbs.
- Add the chicken breasts to the skillet. Cook each side for about 5-7 minutes until thoroughly cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in 1 cup of chicken broth and bring to a simmer.
- Add the egg noodles, stirring to combine. Cook for about 8-10 minutes until tender, stirring occasionally.
- Once the noodles are cooked, stir in the remaining 2 tablespoons of butter until melted and well combined.
- Return the chicken to the skillet and let warm through for about 2-3 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
For added flavor, drizzle some of the pan sauce over the chicken before serving. This dish pairs well with a side salad or steamed veggies.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, noodles, one-pan meal, easy dinner, weeknight recipe