One-Pan Chicken with Buttered Noodles – The Weeknight Comfort Dinner You’ll Make on Repeat
Some dinners don’t need a lot of ingredients or drama — they just need to be warm, buttery, and satisfying. One-pan chicken with buttered noodles is exactly that kind of meal.
It’s the dish you make when you want something cozy but don’t want a sink full of dishes: tender chicken, noodles that soak up savory broth, and a buttery finish that tastes like childhood comfort. Simple, fast, and unbelievably reliable.
One-Pan Chicken with Buttered Noodles
Ingredients
-
1½ lbs chicken breast or thighs, sliced into cutlets or strips
-
Salt and black pepper, to taste
-
2 tbsp olive oil
-
3 tbsp butter, divided
-
3 cloves garlic, minced
-
3 cups chicken broth (low sodium)
-
8 oz egg noodles
-
½ tsp dried parsley (or 2 tbsp fresh)
-
Optional: ¼ cup grated parmesan
-
Optional: squeeze of lemon for brightness
Instructions
1) Sear the Chicken
Season chicken with salt and pepper.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Sear chicken 3–4 minutes per side until golden and cooked through.
Remove chicken to a plate.
2) Build Flavor
In the same pan, add remaining butter and garlic.
Cook 30 seconds until fragrant.
3) Cook the Noodles in the Pan
Pour in chicken broth and bring to a simmer.
Add egg noodles and stir so they’re mostly submerged.
Simmer 8–10 minutes, stirring occasionally, until noodles are tender and broth reduces into a light sauce.
4) Bring It Together
Return chicken (and juices) to the pan.
Toss everything together.
Stir in parsley and parmesan if using.
5) Serve
Taste and adjust seasoning.
Finish with extra butter or a squeeze of lemon if desired.
Why This Recipe Works
-
One pan = less cleanup
-
Noodles cook in broth for built-in flavor
-
Butter makes it silky and comforting
-
Chicken stays tender and easy to slice
Tips for the Best One-Pan Buttered Noodles
-
Don’t overcook chicken — remove it early and return later
-
Stir noodles often so they don’t stick
-
Add a splash more broth if pan looks dry
-
Use low-sodium broth so it doesn’t get too salty
-
Finish with parmesan for extra richness
Easy Variations
-
Creamy: stir in ¼ cup heavy cream at the end
-
Veggie: add peas or spinach in the last 2 minutes
-
Herby: add thyme or dill
-
Garlic-butter overload: add 1 extra tbsp butter at the end
-
Spicy: red pepper flakes in the garlic step
FAQ – One-Pan Chicken with Buttered Noodles
Can I use rotisserie chicken instead?
Yes. Skip searing and stir shredded rotisserie chicken in at the end.
What noodles work best?
Egg noodles are classic, but thin spaghetti or rotini can work (adjust liquid/time).
How do I store leftovers?
Refrigerate up to 3 days in an airtight container.
How do I reheat it without drying out?
Add a splash of broth or water and reheat gently on the stove or microwave.
