Description
A simple, hearty one-pan chicken with buttered noodles recipe where juicy chicken thighs, tender egg noodles, and a creamy buttery sauce come together in a single skillet. Minimal cleanup, maximum flavor, and pure comfort food.
Ingredients
4 boneless, skinless chicken thighs
1 yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1/2 cup heavy cream
4 tablespoons unsalted butter
8 ounces wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon oil (for searing)
Instructions
1. Pat chicken thighs dry and season with salt, pepper, paprika, and thyme.
2. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Remove and set aside.
3. Add diced onion to the pan and cook 3–4 minutes until softened. Add minced garlic and cook 1 minute more.
4. Pour in chicken broth, scraping up browned bits. Bring to a gentle simmer.
5. Add uncooked egg noodles to the simmering broth. Place seared chicken on top. Cover and cook over medium-low heat for 15 minutes.
6. Stir in heavy cream and butter until butter melts and sauce is creamy.
7. Garnish with fresh parsley and serve immediately.
Notes
Leftovers keep in the fridge up to 3 days in an airtight container.
Reheat gently with a splash of broth or water to prevent dryness.
Freezing is not recommended as the creamy sauce may separate.
Customize with veggies like spinach, peas, or broccoli, or swap protein for pork or sausage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 145 mg