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One-Pan Chicken with Buttered Noodles

A quick and comforting weeknight dinner featuring juicy chicken and egg noodles soaked in garlic and butter, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Approximately 1.5 lbs
  • 8 oz egg noodles Can substitute with other pasta types if desired
  • 4 tbsp real butter Divided into portions for cooking and finishing
  • 4 cloves garlic, minced Freshly minced for better flavor
  • 2 cups low-sodium chicken broth Can substitute with vegetable broth
  • ¼ cup fresh parsley, chopped For garnish and added flavor
  • to taste Salt and pepper Season liberally for best flavor

Method
 

Preparation
  1. Chop the garlic and any additional vegetables you may want to add, like peas, carrots, or bell peppers.
Cooking
  1. In a large skillet over medium-high heat, add 1 tablespoon of butter and let it melt.
  2. Sear the chicken breasts for about 5 minutes on each side until golden brown. Season with salt and pepper.
  3. Remove the chicken from the skillet and set aside.
  4. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  5. Pour in the chicken broth and bring to a boil.
  6. Stir in the egg noodles and reduce heat to simmer for 8 to 10 minutes until al dente.
  7. Check the chicken for doneness, slice if cooked through, and return to skillet once noodles are ready.
  8. Remove from heat, stir in remaining butter and chopped parsley.

Notes

Use fresh ingredients for the best flavor. Vegetables can be customized according to preference. Store leftovers in an airtight container for up to three days.