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One-Pan Chicken with Buttered Noodles
Anne Newgent

One-Pan Chicken with Buttered Noodles

One-Pan Chicken with Buttered Noodles is a simple yet delicious meal combining succulent chicken breast and tender, buttery noodles, all cooked in a single pan for maximum flavor and minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 675
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch pieces
  • 12 oz wide egg noodles
  • 4 cups low sodium chicken broth
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ¼ cup fresh parsley, chopped, for garnish
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste

Method
 

  1. Pat chicken pieces dry with paper towels and season with salt and pepper.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same pan, reduce heat to medium and add remaining olive oil and butter. Sauté onion until softened, then add garlic, thyme, and rosemary. Cook for another minute.
  4. Pour in chicken broth and bring to a simmer. Add egg noodles, ensuring they are submerged.
  5. Cover and cook the noodles for 8-10 minutes or until tender and most liquid is absorbed.
  6. Return chicken to the pan, add remaining butter and Parmesan cheese. Stir until melted and evenly distributed. Taste and adjust seasoning.
  7. Garnish with chopped parsley and serve immediately.

Notes

This dish can be customized with different proteins or vegetables.
Store leftovers in an airtight container for up to 3-4 days and reheat on the stovetop.