Busy weeknights often call for a satisfying dinner that doesn’t involve juggling multiple pans or spending hours over the stove. One-Pan Chicken with Buttered Noodles is exactly that—a fuss-free dish that delivers tender, flavorful chicken, smooth buttery noodles, and minimal cleanup. Whether you’re cooking for a family or just yourself, this recipe ensures you end the day with a warm, hearty meal that’s ready in around half an hour.
Why You’ll Love One-Pan Chicken with Buttered Noodles
When you choose this recipe, you’re embracing convenience without sacrificing taste. Here’s why it might become your new favorite go-to:
- Simple and Fast: With only one pan in use, prep time and cleanup are minimized.
- Full of Comfort: Buttered noodles conjure a sense of nostalgia, pairing beautifully with succulent chicken seasoned just right.
- Flexible in Flavor: Add herbs, a splash of lemon, or your favorite veggies for a personal twist.
- Budget-Friendly: Uses pantry staples like pasta and butter, making it an ideal solution for a wallet-friendly weeknight dinner.
- Balanced Meal: Incorporate a side salad or add extra vegetables to the pan, and you’ve got a dish that balances protein, carbs, and flavors nicely.
Essential Ingredients and Tools
Before you dive in, gather the following essentials and ensure your kitchen is ready for a quick cooking session.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless Chicken Breasts or Thighs | 1½ – 2 lbs | Adjust amount based on serving size |
| Salt and Black Pepper | To taste | Basic seasoning for the chicken |
| Butter, unsalted | 4 tbsp (½ stick) | Divided use; more if you prefer extra richness |
| Onion, finely chopped | 1 small | Adds a subtle sweetness |
| Garlic Cloves, minced | 2–3 cloves | Or 1 tsp garlic powder in a pinch |
| Chicken Broth | 3 cups | For simmering noodles; low-sodium recommended |
| Dry Egg Noodles | 8–10 oz | Or any medium-cut pasta |
| Optional Seasonings | e.g. thyme, parsley, chili flakes | Personalize the flavor |
| Grated Parmesan Cheese (optional) | ~½ cup | To sprinkle or stir in at the end |
| Fresh Herbs (parsley, chives) | For garnish | Optional for brightness and color |
Tools Needed
- Large Skillet or Sauté Pan with Lid: One that’s wide enough to hold both the chicken and noodles.
- Spatula or Wooden Spoon: For flipping the chicken and stirring the noodles.
- Knife and Cutting Board: For chopping onion and mincing garlic.
- Measuring Cups: Ensuring accurate amounts for noodles and broth.
Step-by-Step Instructions
Below is a detailed guide to creating a comforting One-Pan Chicken with Buttered Noodles that suits busy weeknights and a hungry family.
1. Season and Sear the Chicken
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Pat Dry and Season:
- Pat chicken pieces (breasts or thighs) dry with paper towels.
- Season both sides generously with salt and black pepper.
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Sear in Butter:
- Melt 1–2 tablespoons of butter in your skillet over medium-high heat.
- Place the chicken in the hot pan, sear for about 3–4 minutes per side until golden-brown.
- Remove chicken from the pan and set aside (chicken may not be fully cooked at this point, which is fine).
2. Sauté Aromatics
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Add More Butter:
- With the chicken removed, melt another tablespoon of butter in the same skillet. If the pan is too dry, add a splash of olive oil as well.
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Cook Onion and Garlic:
- Stir in the chopped onion and minced garlic. Sauté for ~3 minutes until the onion softens and turns translucent, watching carefully to avoid burning the garlic.
3. Combine Noodles and Broth
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Add Noodles:
- Spread dry egg noodles across the skillet, ensuring they get a light coat of the butter and aromatics.
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Pour in Broth:
- Slowly add 3 cups of chicken broth (adjust based on noodle quantity) so the noodles are mostly submerged.
- Stir gently to distribute the onions and garlic.
- Season with an extra pinch of salt, pepper, and any optional herbs (thyme, parsley, or chili flakes).
4. Return the Chicken and Simmer
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Arrange Chicken on Top:
- Place the partially cooked chicken back into the skillet on top of the noodles.
- Press it slightly so the meat is in contact with the liquid, but the noodles remain covered underneath.
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Cover and Cook:
- Lower heat to medium or medium-low. Cover the skillet with a lid.
- Let everything simmer for about 12–15 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the noodles are al dente.
- Stir occasionally to prevent noodles from sticking, adding more broth if needed.
5. Final Touches and Assembly
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Check Seasoning:
- Remove the lid. Taste the noodles and adjust salt, pepper, or any other spices.
- If the pan seems too dry, add a splash more broth or water.
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Add Butter for Creaminess:
- Stir in an additional tablespoon of butter if you prefer extra richness. The hot noodles will absorb it, creating a velvety finish.
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Top with Cheese (Optional):
- If desired, sprinkle grated Parmesan cheese over the noodles and chicken. Let it melt slightly for a savory depth.
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Garnish and Serve:
- Remove the skillet from heat. Garnish with fresh parsley or chives for a pop of color. Serve hot straight from the skillet for a rustic presentation or plate it individually.
Creative Variations and Serving Ideas
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Veggie-Loaded:
- Stir in chopped spinach, peas, or broccoli florets during the last 5 minutes of cooking for added nutrition and color.
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Lemon-Garlic Upgrade:
- Add a squeeze of lemon juice and zest when you return the chicken for a bright, tangy note.
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Mushroom Addition:
- Sauté sliced mushrooms alongside the onion for an earthy twist that complements the buttery, garlicky sauce.
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Creamy Sauce Twist:
- Stir in ¼ cup of heavy cream or half-and-half toward the end for a thicker sauce.
Serving Suggestions
- Green Salad: Pair with a crisp salad dressed in a light vinaigrette to balance the buttery noodles.
- Roasted Vegetables: Place a tray of seasoned vegetables (like zucchini or bell peppers) in the oven before you start cooking for a fully rounded meal.
- Bread: For an extra comforting dinner, serve with garlic bread or focaccia to soak up any remaining sauce.
Tips and Frequently Asked Questions
Q: Can I use other cuts of chicken?
A: Absolutely. Chicken thighs (boneless or bone-in) work great, though bone-in may require slightly longer cooking time.
Q: How do I prevent the noodles from getting mushy?
A: Keep an eye on them and test for doneness around the 10-12 minute mark. Adjust liquid levels and simmer times accordingly.
Q: Can I make this dish in the oven?
A: While the stovetop approach is faster, you could assemble everything in an oven-safe skillet and bake at 375°F for ~20 minutes, checking liquid levels occasionally.
Q: Is there a way to make this dairy-free?
A: Yes, replace butter with a plant-based alternative or use olive oil. For optional creaminess, use a coconut or oat-based creamer.
Q: How do I store leftovers?
A: Cool fully, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to loosen the noodles.
Conclusion
One-Pan Chicken with Buttered Noodles showcases the beauty of straightforward ingredients, minimal cleanup, and big flavor in a single dish. Tender, perfectly cooked chicken rests amid rich, comforting noodles that get their silky texture from a bit of butter and seasoned broth. In just around 30 minutes, you’ll be plating a meal that tastes like it took hours of effort—a perfect example of how simple, clever cooking techniques can bring out the best in everyday ingredients.
So, bring your appetite, prep those staple ingredients, and enjoy how this one-pan wonder transforms your busy day into a delicious, low-stress dinner solution. Happy cooking and bon appétit!
