Chicken and Buttered Noodles in One Pan
This simple weeknight dinner combines seasoned chicken breasts with tender egg noodles, all simmered together in a rich, creamy sauce—cooked entirely in one skillet for minimal cleanup.
One-Pan Chicken with Buttered Noodles
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 3 |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Egg noodles | 8 ounces |
| Butter | 3 tablespoons |
| Grated Parmesan cheese | ¼ cup |
| Salt and pepper | To taste |
| Fresh parsley | For garnish |
Instructions
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook each side for 5–6 minutes until golden and fully cooked (internal temperature 165°F / 74°C). Remove the chicken and set aside.
Step 2: Make the Sauce
Lower the heat slightly and sauté the minced garlic for about 30 seconds, until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Step 3: Cook the Noodles
Add the egg noodles to the skillet, stirring to ensure they’re submerged in the liquid. Cover and cook 8–10 minutes, until noodles are tender and most of the liquid has absorbed.
Step 4: Finish the Dish
Stir in butter and Parmesan until melted and smooth. Return the cooked chicken to the pan and heat through for 1 minute. Garnish with fresh parsley before serving.
Note: Everything cooks in one pan, making cleanup quick and easy.
