One Pan Chicken with Buttered Noodles (Printable)

Tender chicken over buttered noodles, all in one pan. 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)

# Directions:

01 - Rub both sides of each chicken breast with salt, pepper, garlic powder, and paprika until evenly coated.
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. Transfer to a plate.
03 - Add minced garlic to the same pan and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, scraping up browned bits from bottom.
04 - Add egg noodles to the boiling broth, stirring to submerge. Place seared chicken on top of noodles. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles occasionally, until tender and chicken reaches 165°F internally.
05 - Remove chicken from pan. Stir butter, parsley, and Parmesan into noodles until melted and glossy. Slice chicken or serve whole over noodles, garnished with extra parsley.

# Expert Tips:

01 -
  • The noodles absorb all that chicken flavor while they cook, turning into something almost magical
  • Only one pan to wash means you can actually relax after dinner instead of standing at the sink
  • My kids who claim to hate everything ate seconds without a single complaint
02 -
  • The liquid will look way too watery at first but trust the process, it thickens perfectly as the noodles release starch
  • Chicken thighs work beautifully here if you prefer dark meat, just adjust the cooking time slightly
03 -
  • Pound the chicken to even thickness so everything finishes cooking at the same time
  • Don't skip searing the chicken first because those browned bits are where all the flavor lives

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