Oh this is cozy weeknight gold 🍗🍜—simple, comforting, and minimal cleanup.
One-Pan Chicken with Buttered Noodles
Ingredients
- 2–4 chicken thighs or breasts (boneless or bone-in)
- Salt & black pepper
- 1 tsp paprika
- ½ tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1–2 tbsp olive oil
- 2 tbsp butter
- 2½–3 cups chicken broth
- 200 g (7 oz) egg noodles
- Optional: parsley, lemon juice, grated Parmesan
Instructions
- Season the chicken
Pat dry. Season both sides with salt, pepper, paprika, and garlic powder. - Brown the chicken
Heat oil in a wide skillet over medium-high heat.
Sear chicken until golden (3–5 min per side). Remove and set aside. - Build the pan sauce
Lower heat slightly. Add 1 tbsp butter and garlic (if using fresh).
Pour in chicken broth, scraping up browned bits. - Cook the noodles
Bring broth to a simmer. Add egg noodles and stir.
Nestle chicken bacḱ back into the pan. - Simmer
Cover and cook 8–12 minutes (until noodles are tender and chicken is cooked). - Finish
Stir in remaining butter.
Taste and adjust seasoning. Add parsley, lemon juice, or Parmesan if you like.
Tips for best results
- Use a wide, deep skillet so noodles cook evenly
- If liquid reduces too fast, add a splash of broth or water
- Thighs = juicier; breasts = leaner (pull early to avoid drying)
Easy upgrades
- Add mushrooms or peas in the last 5 minutes
- Stir in a splash of cream for creamy buttered noodles
- Garlic-Parmesan version: extra butter + grated Parm at the end 🤌
Want a creamy version, lemon-herb twist, or 30-minute beginner version?
