One Pan Chicken Buttered Noodles (Printable Version)
Tender chicken over buttered noodles, all in one pan for easy cleanup
# 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)
# How To Make It:
01 - Season chicken breasts evenly on both sides with kosher salt, black pepper, garlic powder, and paprika.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken 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 the bottom.
04 - Add egg noodles to the boiling broth, stirring to submerge. Nestle seared chicken on top. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles occasionally, until tender and chicken reaches 165°F.
05 - Remove cooked chicken. Stir butter, parsley, and Parmesan into noodles until melted and glossy. Slice chicken and serve over noodles, garnished with extra parsley.
# Expert Advice:
01 -
- Everything happens in one pan so cleanup is literally just washing that one pan and calling it done
- The noodles cook directly in the broth absorbing all that chicken flavor while keeping things incredibly simple
02 -
- Stirring the noodles halfway through cooking is non-negotiable or you will end up with a stuck mess on the bottom
- Letting the chicken rest on that plate for a few minutes while you finish the noodles keeps all those juices inside where they belong
03 -
- Pat the chicken completely dry before seasoning or it will steam instead of getting that gorgeous sear
- Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before you start