Description
This One-Pan Chicken with Buttered Noodles recipe delivers a complete, flavorful meal with minimal cleanup. Juicy chicken, tender egg noodles, and buttery sauce all in one pan.
Ingredients
Chicken:
4 boneless, skinless chicken thighs (about 1.5 lbs)
Aromatics:
1 medium yellow onion, diced
3–4 cloves garlic, minced
Liquid:
4 cups low-sodium chicken broth
Noodles:
12 oz wide egg noodles
Richness:
4 tablespoons unsalted butter, cut into pieces
Seasoning:
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
Optional:
2 tbsp chopped fresh parsley for garnish
Instructions
1. Pat chicken dry and season with paprika, thyme, salt, and pepper.
2. Heat 1 tbsp oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken 3-4 min per side until golden. Remove to plate.
3. Cook onion in same pan 3-4 min until softened. Add garlic and cook 30 sec until fragrant.
4. Pour in chicken broth, scraping bottom of pan.
5. Add uncooked noodles evenly into simmering broth. Place chicken on top.
6. Cover, reduce heat to medium-low, and cook 15-20 min until noodles are tender and chicken cooked through.
7. Remove from heat. Dot butter on top and stir until melted. Garnish with parsley.
Notes
Use a large, deep skillet or Dutch oven.
Do not overcook noodles.
Ensure chicken is well-seared for flavor.
Avoid excessive stirring after adding noodles.
Optional swaps: pork chops, Italian sausage, frozen peas, spinach, heavy cream, Parmesan, or orzo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg