Description
This One-Pan Chicken with Buttered Noodles is a quick and delicious weeknight meal featuring tender, seasoned chicken breasts served atop buttery egg noodles cooked directly in chicken broth. With minimal cleanup and intuitive steps, it’s an easy and satisfying comfort food perfect for busy evenings.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper, to taste
Noodles
- 3 cups chicken broth
- 8 oz egg noodles
- 3 tbsp butter
Garnish
- ¼ cup Parmesan cheese (optional)
- Fresh parsley, chopped
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the sliced chicken breasts with garlic powder, salt, and black pepper, then cook them for 7-8 minutes per side until golden brown and fully cooked through. Remove from the pan and set aside.
- Cook the Noodles: In the same skillet, add chicken broth and bring it to a simmer. Stir in the egg noodles and cook according to package instructions, usually 6-8 minutes, until the noodles are tender and have absorbed some of the broth.
- Add Butter & Chicken: Reduce the heat, then stir in the butter until melted and evenly distributed. Slice the cooked chicken and return it to the pan, mixing gently to combine everything and warm the chicken through.
- Garnish & Serve: Sprinkle Parmesan cheese over the dish if using, and garnish with freshly chopped parsley. Serve the one-pan chicken and noodles warm for a comforting meal.
Notes
- Make sure not to overcook the chicken to keep it juicy.
- Use fresh parsley for a bright, fresh finish to the dish.
- Parmesan cheese is optional but adds a nice savory depth.
- Adjust garlic powder and seasoning according to your taste preference.
- If the noodles absorb too much broth before fully cooking, add a little extra chicken broth or water as needed.
