ADVERTISEMENT
My One-Pan Chicken with Buttered Noodles brings cozy comfort to busy nights. The tender chicken and silky noodles cook together creating this magical sauce that makes everyone happy. It’s become my most requested dinner when life gets hectic.
One-Pan Chicken with Buttered Noodles: Your New Weeknight Staple
We all know the feeling. The clock strikes 5:30 PM, the house is a whirlwind of activity, and the age-old question echoes down the hallway: “What’s for dinner?” On nights like these, you need a little mom’s kitchen magic to turn a chaotic evening into a cozy family gathering. My One-Pan Chicken with Buttered Noodles brings ultimate cozy comfort to busy nights, without leaving you tethered to the sink scrubbing a mountain of dishes afterward.
The tender, perfectly seared chicken and silky egg noodles cook together in the exact same skillet. As they simmer, they create this magical, rich sauce that clings to every single noodle and makes everyone at the table incredibly happy. It’s officially become my most requested dinner when life gets hectic, and once you try it, I guarantee it will secure a permanent spot in your weekly meal rotation.
Ingredients
- 4 boneless skinless chicken breasts (pounded to even thickness)
- 2 tablespoons olive oil
- 3 fresh garlic cloves minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
-
Sear the Chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Generously season the chicken breasts on both sides with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Transfer the chicken to a plate and set aside.
-
Aromatics & Liquids: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
-
Cook the Noodles: Add the dry egg noodles directly to the simmering liquid, pressing them down gently so they are mostly submerged. Cover the skillet with a tight-fitting lid. Let cook for 8-10 minutes, or until the noodles are tender and most of the liquid is absorbed.
-
Make it Creamy: Remove the lid and stir in the butter and grated Parmesan cheese until melted, creating a rich, glossy sauce.
-
Finish and Serve: Return the cooked chicken breasts (and any resting juices) to the skillet, nestling them into the noodles to warm through for 1-2 minutes. Garnish generously with fresh parsley and serve warm.
see continuation on next page
ADVERTISEMENT
