One-Pan Chicken with Buttered Noodles

Name: One-Pan Chicken with Buttered Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 8 oz egg noodles; 4 tbsp butter; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme; 2 cups chicken broth; 1/4 cup grated Parmesan cheese; 1 tbsp chopped parsley

Author: Tessa

Published: July 27, 2025

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You know those nights when you’re exhausted, the kids are hangry, and the last thing you want is a sink full of dishes? That’s exactly when I pull out my trusty one-pan chicken with buttered noodles recipe. It’s my weeknight superhero – ready in under 35 minutes with just one pan to wash! The secret? Cooking the noodles right in the same buttery, garlicky sauce the chicken was seared in. Every bite is packed with flavor, from the golden crust on the chicken to those silky noodles that soak up all the deliciousness. Trust me, this is the kind of simple recipe that tastes like you spent hours cooking, but only you’ll know the truth!

Why You’ll Love This One-Pan Chicken with Buttered Noodles

Let me count the ways this recipe will become your new weeknight best friend:

One pan magic – No juggling multiple pots means more time to actually enjoy your meal (and way fewer dishes to wash!)
Buttery goodness – Those egg noodles soak up all the garlicky, thyme-infused butter sauce like little flavor sponges
Speedy satisfaction – From fridge to table in 35 minutes flat – faster than waiting for takeout
Pantry staples – You probably have most ingredients on hand already (I’ve made it with frozen chicken in a pinch!)
Customizable canvas – Toss in whatever veggies you’ve got hanging around in the fridge

Seriously, this dish checks all the boxes for busy nights when you want something comforting but don’t want to spend hours cooking.

Ingredients for One-Pan Chicken with Buttered Noodles

What I love about this recipe is how simple the ingredients are – but using quality versions makes all the difference. Splurge on real butter (none of that margarine stuff!) and fresh garlic you mince yourself. Here’s everything you’ll need:

2 boneless, skinless chicken breasts (about 6 oz each)
8 oz wide egg noodles (the extra surface area holds more buttery sauce!)
4 tbsp unsalted butter (divided – trust me on this)
2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
1/2 tsp kosher salt (plus more for seasoning)
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme (or 1 tsp fresh if you’ve got it)
2 cups good-quality chicken broth
1/4 cup freshly grated Parmesan cheese (none of the powdery stuff in the green can)
1 tbsp chopped fresh parsley (for that pretty green finish)

See? Nothing fancy – just honest ingredients that work together beautifully. Now let’s get cooking!

One-Pan Chicken with Buttered Noodles - detail 1

How to Make One-Pan Chicken with Buttered Noodles

Okay, let’s get cooking! I promise this comes together so easily – you’ll be amazed at how much flavor we’ll build in just one pan. Here’s exactly how I do it:

Season the chicken: Pat your chicken breasts dry with paper towels (this helps them get that gorgeous golden color!). Sprinkle both sides evenly with salt, pepper, and thyme. Let them sit while you prep everything else – the seasoning starts working its magic.
Sear to perfection: Melt 2 tbsp butter in your largest skillet over medium heat. When it’s just starting to foam, add the chicken. Don’t move it for 5-6 minutes – that’s how you get that beautiful crust! Flip and cook another 5-6 minutes until golden. Remove to a plate (they won’t be fully cooked yet – that’s okay!).
Butter makes it better: In that same pan (don’t you dare wash it!), melt the remaining 2 tbsp butter. Add garlic and cook just 30 seconds until fragrant – any longer and it might burn. You’ll know it’s ready when your kitchen smells amazing!
Noodle time: Pour in the chicken broth and bring to a lively boil. Add noodles, stirring to coat them in all that buttery goodness. Reduce heat to a steady simmer and cook 8-10 minutes, stirring occasionally. The noodles will drink up most of the liquid as they cook.
Finish strong: Nestle the chicken back into the pan, cover, and cook 5 more minutes. This finishes cooking the chicken while letting all those flavors mingle. When the chicken reaches 165°F internally, you’re golden!
The grand finale: Sprinkle with Parmesan and parsley right before serving. The cheese melts into the noodles, creating the most luscious, creamy sauce. And that pop of green from the parsley? Chef’s kiss!

See? Told you it was easy! Now grab a fork and get ready for the most comforting bowl of noodles you’ve had in ages.

Tips for Perfect One-Pan Chicken with Buttered Noodles

After making this recipe more times than I can count (seriously, my family requests it weekly!), I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Dry chicken = golden crust: Always pat those chicken breasts dry with paper towels before seasoning. Wet meat steams instead of sears, and we want that beautiful caramelized color!

Butter temperature matters: Wait until your butter stops foaming before adding chicken. Too cold and it won’t brown properly; too hot and it burns. Look for that perfect golden stage.

Noodle stirring: Give the noodles a gentle stir every few minutes while they simmer. This prevents sticking and helps them cook evenly in that delicious broth.

Broth boost: If your noodles absorb all the liquid before they’re tender, just add a splash more broth or water. Better to have extra liquid than crunchy noodles!

Rest before serving: Let the dish sit for 2-3 minutes off heat before digging in. This allows the sauce to thicken slightly and flavors to meld beautifully.

Variations for One-Pan Chicken with Buttered Noodles

One of my favorite things about this recipe is how easily you can change it up! Here are some delicious twists I’ve tried when I’m feeling creative (or just using what’s in my fridge):

Veggie boost: Toss in a handful of baby spinach during the last 2 minutes of cooking, or add sautéed mushrooms with the garlic
Sun-dried magic: Chopped sun-dried tomatoes add amazing depth – stir in 1/4 cup with the noodles
Creamy dreamy: Mix in 2 tbsp cream cheese at the end for extra richness
Gluten-free: Swap regular noodles for your favorite GF pasta (just adjust cooking time as needed)
Lemon zest: A teaspoon of fresh lemon zest brightens up the whole dish beautifully

The possibilities are endless – make it your own! What variations will you try first?

One-Pan Chicken with Buttered Noodles - detail 2

Serving Suggestions for One-Pan Chicken with Buttered Noodles

This dish is practically a meal all on its own, but here’s how I love to round it out:

A crusty baguette to sop up every last bit of that buttery sauce (trust me, you’ll want to!)
A simple green salad with lemon vinaigrette cuts through the richness perfectly
Roasted asparagus or green beans if you’re feeling fancy
For kids? Just more noodles – they always go back for seconds!

Honestly though? Sometimes we just eat it straight from the pan – no shame here!

Storing and Reheating One-Pan Chicken with Buttered Noodles

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat gently in a skillet over medium-low heat with a splash of chicken broth or water. This keeps the noodles from drying out and brings back that silky texture. You can also microwave it in 30-second bursts, stirring in between. Just don’t overdo it – we’re reviving, not recooking!

Nutritional Information for One-Pan Chicken with Buttered Noodles

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting serving (remember, these are estimates – your exact amounts may vary slightly). One hearty portion packs:

580 calories – Perfect fuel for busy days
42g protein – Thanks to that generous chicken portion
48g carbs – Mostly from those dreamy egg noodles
24g fat (14g saturated) – Hello, beautiful butter!
2g fiber – Add veggies if you want more
980mg sodium – Easy to reduce with low-sodium broth

Not too shabby for something this delicious, right? Everything in moderation, I say – especially when it’s this satisfying!

Frequently Asked Questions About One-Pan Chicken with Buttered Noodles

I get asked about this recipe all the time – here are the answers to the questions that pop up most often:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add amazing flavor and stay juicier. Just increase cooking time by 2-3 minutes per side since they’re thicker. The extra fat makes the sauce even richer – yum!

How do I prevent the noodles from sticking together?
Two tricks: First, stir occasionally while they simmer. Second, make sure you’ve got enough liquid – if the pan looks dry, add a splash more broth. No one wants a clumpy noodle situation!

Can I make this ahead?
It’s best fresh, but you can prep components! Cook chicken halfway through step 2, then refrigerate. When ready, start from step 3 and add 2 minutes to the final cook time.

What if I don’t have egg noodles?
No sweat! Fettuccine or penne work great – just adjust cooking time per package directions. The sauce clings beautifully to any pasta shape.

Is this freezer-friendly?
Honestly? The noodles get mushy when frozen. I’d freeze just the cooked chicken, then make fresh noodles when ready to eat. Some things are worth the extra 10 minutes!

Final Thoughts

There you have it – my go-to recipe for when life gets crazy but my taste buds still demand something delicious. I can’t wait for you to try this one-pan wonder! When you do, snap a pic and tag me – I love seeing how it turns out in your kitchen. Now go grab that skillet and get cooking – your easiest, tastiest dinner yet is just 35 minutes away!