One-Pan Chicken with Buttery Noodles

Let me tell you about my weeknight lifesaver – this Savory One-Pan Chicken with Buttered Noodles that’s been getting me through busy evenings for years. I still remember the first time I threw it together in a panic when my sister showed up unannounced with her three kids. Twenty minutes later, we were all sitting around my tiny kitchen table, forks scraping empty plates. That’s when I knew I’d struck gold with this simple combo of juicy chicken and those buttery, garlicky noodles all cooked in one pan.

After testing countless variations (and burning my fair share of garlic), I’ve perfected this recipe to be foolproof for home cooks. What makes it special isn’t just the minimal cleanup – though trust me, you’ll appreciate that after a long day. It’s how the chicken juices mingle with the broth to create this incredible sauce that coats every noodle. I’ve served this to picky toddlers and foodie friends alike, and it never fails to disappear fast.

Why You’ll Love This Savory One-Pan Chicken with Buttered Noodles

Listen, I know you’re busy—we all are. That’s exactly why this recipe has become my go-to easy dinner for crazy weeknights. Here’s what makes it so special:

• One pan = happy cleanup crew: No juggling multiple pots or scrubbing a mountain of dishes later. (My dishwasher thanks me every time.)
• Flavor that punches above its weight: The chicken juices mingle with that garlicky butter sauce, creating something way more impressive than the effort suggests.
• Balanced meal magic: Protein, carbs, and just enough richness to feel indulgent without weighing you down.
• Customizable canvas: Toss in whatever veggies you’ve got—I’ve thrown in everything from frozen peas to roasted red peppers when the fridge was looking sad.
• 30-minute miracle: Faster than takeout, but tastes like you actually cooked (because you did, clever you).

Trust me, once this hits your regular rotation, you’ll wonder how you ever survived weeknights without it.

Ingredients for Savory One-Pan Chicken with Buttered Noodles

Here’s everything you’ll need to make this simple yet spectacular meal – I promise it’s all stuff you probably already have in your kitchen! The magic happens in how these basic ingredients come together.

• 2 boneless, skinless chicken breasts (about 6 oz each) – look for ones that are similar in size so they cook evenly
• 8 oz wide egg noodles – the wider ones hold onto that buttery sauce beautifully
• 4 tbsp unsalted butter, divided – trust me, you’ll want to use real butter here
• 2 cloves garlic, minced – fresh is best, but I won’t judge if you use the jarred stuff in a pinch
• 1 tsp salt – plus more for seasoning the chicken
• 1/2 tsp black pepper – freshly cracked if you’ve got it
• 1 tsp dried thyme – or fresh if you’re feeling fancy
• 2 cups chicken broth – low-sodium lets you control the saltiness
• 1/4 cup chopped fresh parsley – for that bright pop of color at the end

See? Nothing crazy! Just good, honest ingredients that transform into something way greater than the sum of their parts. Now let’s get cooking!

Equipment Needed

Don’t worry – you don’t need any fancy gadgets for this one! Just grab these basic tools (you probably already have them):

• 12-inch skillet with lid – This is non-negotiable, friends! That extra surface area prevents crowding, and the lid is crucial for perfectly cooked noodles.
• Wooden spoon – My trusty sidekick for stirring those noodles without scratching my pan.
• Cutting board – For prepping that garlic (and any bonus veggies you’re adding).
• Chef’s knife – A sharp one makes quick work of mincing garlic and chopping parsley.

See? Told you it was simple. Now let’s make some magic happen in that skillet!

How to Make Savory One-Pan Chicken with Buttered Noodles

Okay, let’s get cooking! I’m going to walk you through each step just like I would if we were cooking together in my kitchen. Don’t worry – it’s easier than it looks, and the results are so worth it.

Preparing the Chicken

First things first – pat those chicken breasts dry with paper towels. This little trick helps them get that beautiful golden crust we all love. Now, season both sides generously with salt, pepper, and that dried thyme. I like to really rub it in so every bite is packed with flavor.

Melt 2 tablespoons of butter in your skillet over medium heat – you’ll know it’s ready when the butter stops foaming. Gently lay in the chicken (listen for that satisfying sizzle!) and let it cook undisturbed for 5-6 minutes per side. We’re looking for a nice golden-brown color here – don’t rush it! The chicken’s done when it reaches 165°F inside, but don’t stress if you don’t have a thermometer. Just make a small cut to check there’s no pink in the center.

Cooking the Noodles

Here’s where the magic really starts! Remove the chicken to a plate (don’t worry – we’re bringing it back soon) and add the remaining 2 tablespoons of butter to the same pan. Toss in your minced garlic and give it just 30 seconds to become fragrant – any longer and it’ll burn, and we don’t want that bitter taste.

Now pour in your chicken broth and scrape up all those delicious browned bits from the bottom of the pan. This is flavor gold, my friend! Add the egg noodles, making sure they’re mostly submerged in the liquid. Bring everything to a lively simmer, then reduce the heat to medium-low. You’ll start smelling something amazing right about now.

Combining Everything

Here’s the grand finale! Nestle the chicken breasts back into the pan right on top of those noodles. Cover with the lid and let everything cook together for 10-12 minutes. This is when the noodles soak up all that garlicky, chickeny goodness while staying perfectly al dente.

Quick peek at 8 minutes to check the noodles – they should be tender but still have a little bite. If they need more liquid, add a splash of broth or water. Once everything’s perfect, sprinkle that fresh parsley over the top for a pop of color and freshness. And voila! Dinner is served, my friend.

Pro Tips for Perfect Savory One-Pan Chicken with Buttered Noodles

After making this dish more times than I can count (and learning from plenty of mistakes), here are my can’t-live-without secrets for getting it just right every single time:

• Dry chicken = golden crust: Seriously, take those extra seconds to pat your chicken dry with paper towels before seasoning. It makes all the difference for that beautiful browning.
• Give the chicken space: If your pan looks crowded, cook the breasts one at a time. Overcrowding steams them instead of searing – and we want that gorgeous color!
• Save some starchy water: If you accidentally overcook the noodles, a splash of the reserved pasta water (or extra broth) brings everything back to perfect saucy consistency.
• Garlic timing is everything: That 30-second sauté window is no joke – burnt garlic will ruin the whole dish, so keep stirring and watch it like a hawk.
• Rest before serving: Let the dish sit for 2-3 minutes off heat before plating. Those juices redistribute and the noodles soak up every last bit of flavor.

Follow these simple tricks, and you’ll have a restaurant-worthy meal with minimal effort – promise!

Customizing Your Savory One-Pan Chicken with Buttered Noodles

One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge! Here are some delicious ways to make it your own:

• Mushroom magic: Toss in sliced cremini or button mushrooms when you sauté the garlic – they soak up all that buttery goodness like little flavor sponges.
• Herb swap: Out of thyme? Try rosemary for a woodsy note or oregano for Mediterranean vibes. Fresh herbs work great too – just double the amount.
• Noodle alternatives: Whole wheat noodles add nuttiness (cook 1-2 minutes longer), or use fettuccine if that’s what’s in your pantry.
• Veggie boost: Throw in a handful of frozen peas or diced carrots with the broth – they’ll cook perfectly alongside the noodles.

The possibilities are endless – this dish loves to play dress-up with whatever ingredients make you happy!

Serving Suggestions

Now for the best part – plating up this beautiful dish! I love serving this right from the skillet for that rustic, family-style vibe (fewer dishes to wash, am I right?). Here are my favorite ways to round out the meal:

• Crisp green salad: The fresh crunch balances the rich noodles perfectly – try a simple arugula salad with lemon vinaigrette.
• Roasted veggies: Asparagus or broccoli florets roasted with olive oil make an easy, colorful side.
• Crusty bread: For soaking up every last drop of that garlicky butter sauce – I won’t judge if you lick the plate.

Presentation tip: Spoon some extra sauce over the chicken and garnish with extra parsley for that “I definitely meant to make it look this pretty” effect. Dinner is served!

Storing and Reheating Savory One-Pan Chicken with Buttered Noodles

Now let’s talk leftovers – because let’s be real, this dish is so good you’ll want to make extra! Here’s how to keep it tasting fresh and delicious:

First, let your chicken and noodles cool just slightly (but not completely – no one wants bacteria growing). Then pop everything into an airtight container. It’ll keep happily in your fridge for about 3 days. When you’re ready to reheat, I’ve got two favorite methods:

• Stovetop magic: Warm it gently in a skillet over medium-low heat with a splash of chicken broth to revive that creamy sauce. Stir occasionally to prevent sticking.
• Microwave hack: Cover with a damp paper towel and microwave in 30-second bursts, stirring between each one. Again, a little extra broth keeps things from drying out.

Pro tip: The noodles will continue absorbing liquid as they sit, so don’t skip that extra splash when reheating – it brings everything back to life beautifully!

Nutrition Information for Savory One-Pan Chicken with Buttered Noodles

Now, I’m no dietitian, but I know many of you like to keep an eye on what you’re eating – especially with a comforting dish like this! Here’s the approximate nutrition info per serving (based on the exact ingredients I use):

• Calories: About 520 – pretty reasonable for a complete meal!
• Protein: 35g from that beautiful chicken – keeps you full for hours
• Carbs: 45g (mostly from those heavenly egg noodles)
• Fat: 22g – because butter makes everything better
• Fiber: 2g – toss in some veggies to bump this up

Remember, these numbers can vary based on your exact ingredients – like using low-sodium broth or adding extra veggies. I don’t stress over the numbers too much with this dish – it’s all about balance and enjoying real, wholesome food made with love!

Disclaimer: Nutrition information is estimated based on the ingredients listed in this recipe. Values may vary depending on specific brands or modifications you make.

Frequently Asked Questions

Over the years, I’ve gotten tons of questions about this recipe – and I love helping people make it their own! Here are answers to the most common things people ask me:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier, which I love. Just cook them skin-side down first to get them crispy (about 7-8 minutes), then flip and proceed with the recipe. You might need an extra minute or two of cooking time since they’re thicker.

How do I prevent my noodles from sticking together?
The trick is stirring them well when you first add them to the broth and making sure they’re mostly submerged. If they start sticking later, add a splash more broth and gently separate them with a fork – no vigorous stirring or they’ll break!

Can I make this ahead of time?
It’s best fresh, but if you must prep ahead, cook everything except the noodles. Store the chicken and broth mixture separately, then reheat and add the noodles when ready – they only take 10 minutes to cook through!

Help! My broth reduced too much – now what?
No panic needed! Just add warm water or more broth 1/4 cup at a time until you reach the right consistency. The noodles will keep absorbing liquid as they sit, so err on the slightly saucier side.

Any vegetarian alternatives?
Totally! Swap the chicken for thick slices of portobello mushrooms (sear them first just like the chicken) and use vegetable broth. I’ve even made it with chickpeas – just add them when you’d return the chicken to the pan.

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