Buttery Chicken and Noodles
One Pan Chicken with Buttered Noodles is an easy comfort-food dinner with tender, golden chicken served over buttery egg noodles cooked right in the same pan. The noodles soak up the savory chicken broth as they cook, giving them much more flavor than noodles boiled separately in water.
This is the kind of dinner I like for busy evenings when I want something homemade without leaving several pots and pans in the sink. The chicken gets browned first, then the same skillet becomes the cooking pan for the noodles.
Why You’ll Love This Recipe
Everything comes together in one large skillet, which means less cleanup and more flavor. The browned bits left behind by the chicken become part of the broth that cooks the noodles.
Cooking the egg noodles directly in chicken broth also gives them a rich, savory flavor without needing a separate cream sauce.
And it’s an easy meal to customize. Keep it simple with butter and garlic, or add Parmesan, vegetables, or herbs when you want to change things up.
Butter is what keeps the noodles simple but satisfying. Once they’re tender, another little bit of butter melts through them and combines with the broth left in the pan to create a light, silky coating.
It’s straightforward comfort food that doesn’t need a heavy sauce. Add a green vegetable or salad on the side and dinner is ready.
Ingredients You’ll Need
You’ll need chicken, egg noodles, and a few simple ingredients:
- Boneless, skinless chicken breasts
- Wide egg noodles
- Chicken broth
- Unsalted butter
- Garlic
- Garlic powder
- Onion powder
- Salt
- Black pepper
How To Make One Pan Chicken With Buttered Noodles
Step 1: Pat the chicken breasts dry. If they’re especially thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness so they cook evenly.
Step 2: Season both sides of the chicken with garlic powder, onion powder, salt, and black pepper.
Step 3: Melt 2 tablespoons butter in a large deep skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until golden and cooked through to 165°F.
Step 4: Transfer the chicken to a clean plate and loosely cover it while you prepare the noodles. Leave the browned bits in the skillet.
Step 5: Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds, just until fragrant.
Step 6: Pour the chicken broth into the skillet and scrape the bottom gently to loosen all those flavorful browned bits. Bring the broth to a gentle boil.
Step 7: Add the dry egg noodles and stir so they’re mostly submerged. Reduce the heat slightly, cover, and cook for about 7–9 minutes, stirring occasionally, until the noodles are tender. Add a small splash of broth or water if the pan becomes dry before the noodles are ready.
Step 8: Once the noodles are tender, stir in the remaining 3 tablespoons butter until melted and the noodles are evenly coated.
Step 9: Return the chicken to the skillet and spoon some of the buttery noodles and pan juices around it. Let everything warm together for another minute or two before serving.
One Pan Chicken With Buttered Noodles Variations
Parmesan Buttered Noodles
Stir grated Parmesan into the noodles after the butter melts for a cheesier finish.
Garlic Butter Chicken And Noodles
Increase the fresh garlic for a stronger garlic-butter flavor.
Chicken And Pea Noodles
Stir frozen peas into the skillet during the final few minutes of cooking.
Broccoli Chicken And Noodles
Add small, lightly cooked broccoli florets before returning the chicken to the skillet.
Mushroom Chicken And Noodles
Cook sliced mushrooms after removing the chicken, then continue with the garlic and broth.
Storing One Pan Chicken With Buttered Noodles
Let leftovers cool, then transfer the chicken and noodles to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
FAQ
Do I Cook The Egg Noodles First?
No. The dry noodles cook directly in the chicken broth, which is what gives them so much savory flavor and keeps this a true one-pan recipe.
Why Are My Noodles Dry?
Egg noodles absorb liquid quickly. If the skillet becomes dry before they’re tender, add another small splash of hot chicken broth or water.
Can I Use Chicken Thighs?
Yes. Boneless, skinless chicken thighs work well and stay especially juicy. Their cooking time may differ slightly depending on thickness.
How Do I Keep Chicken Breasts Juicy?
Use chicken pieces of similar thickness and stop cooking once the thickest part reaches 165°F. Very thick breasts are easier to cook evenly when sliced into cutlets.
Can I Use Another Pasta?
You can, but the amount of broth and cooking time will change. Wide egg noodles are particularly convenient because they cook quickly.
Why Remove The Chicken Before Cooking The Noodles?
Leaving the chicken in the skillet for the entire noodle cooking time can overcook it. Removing it temporarily keeps the meat juicy.
The noodles will continue absorbing liquid in the refrigerator. Add a small splash of chicken broth when reheating to loosen them and bring back some of their silky texture.
What To Serve With One Pan Chicken With Buttered Noodles
Green beans: Simply cooked green beans add something fresh alongside the buttery chicken and noodles.
Roasted broccoli: Crisp-edged broccoli provides a nice contrast to the soft, buttery pasta.
Fresh salad: A green salad with tangy vinaigrette helps balance the rich buttered noodles.
Roasted carrots: Their natural sweetness works nicely with the savory chicken and garlic.
Steamed vegetables: Broccoli, cauliflower, or a simple vegetable blend keeps the rest of dinner easy.
Dinner rolls: Warm rolls are great for catching any buttery chicken juices left in the skillet.
Don’t wipe out the skillet after cooking the chicken. Those browned bits stuck to the bottom are full of flavor and become part of the broth when you add the liquid.
And keep an eye on the noodles toward the end. They can absorb broth quickly, so add a little more liquid if necessary rather than letting the bottom of the pan become dry.
One Pan Chicken with Buttered Noodles
This One Pan Chicken with Buttered Noodles is an easy, comforting dinner made with tender chicken and buttery noodles—perfect for busy weeknights, family dinners, one-pan meals, and simple comfort food.
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 12 ounces wide egg noodles
- 4 cups chicken broth plus more as needed
- 5 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the chicken with garlic powder, onion powder, salt, and black pepper.
- Melt 2 tablespoons butter in a large deep skillet over medium-high heat.
- Cook the chicken for about 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate.
- Add the minced garlic to the skillet and cook for 30 seconds.
- Pour in the chicken broth and scrape up the browned bits from the bottom.
- Bring to a gentle boil, then stir in the dry egg noodles.
- Cover and cook for 7–9 minutes, stirring occasionally, until tender. Add additional broth if needed.
- Stir the remaining 3 tablespoons butter into the noodles.
- Return the chicken to the skillet and warm everything together for another 1–2 minutes.
- Serve the chicken with plenty of the buttered noodles.
Nutrition
Serving: 1 g | Calories: 459 kcal | Carbohydrates: 42 g | Protein: 35 g | Fat: 16 g | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 144 mg | Sodium: 947 mg | Potassium: 613 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 330 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 2 mg
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- When RCA Records shipped Charley Pride’s early singles to radio stations, they deliberately left his photograph off the promotional sleeves. In the segregated 1960s, the label knew listeners needed to hear the music before they judged the man. By the time programmers realized they were spinning a Black artist, his traditional baritone was already moving up the charts. He stepped into a heavily guarded Nashville establishment. Years later, in the 2019 documentary Charley Pride: I’m Just Me, Dolly Parton bluntly summarized his arrival. She noted that his sheer vocal talent forced the established “good ol’ white boys” to step back and take notice. Parton had fought her own battles for respect, but she recognized the entirely different mountain Pride had to climb. He did not use anger to claim his space. When he walked onto tense Southern stages, he met the skeptical stares with a quiet confidence. The murmurs reliably stopped the second he began to sing. That absolute vocal command eventually made him the highest-selling performer for RCA since Elvis Presley. His response to a divided society was an undeniable excellence that left the industry no choice but to applaud. The specific ways he navigated those earliest, highly charged live performances before audiences knew his face remains one of the most remarkable chapters of his early career.
