One-Pan Chicken with Buttered Noodles
A comforting and delicious one-pan meal featuring tender chicken and silky buttered noodles, perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5 lbs 4 boneless, skinless chicken breasts You can also use thighs for more flavor.
- 8 oz egg noodles Perfectly chewy, absorb the buttery goodness.
- 4 tbsp real butter Adds richness and depth to the dish.
- 4 cloves garlic, minced Brings a warm and inviting flavor.
- 2 cups low-sodium chicken broth Keeps the chicken moist and delicious.
- ¼ cup fresh parsley, chopped Adds freshness and color to the dish.
- Salt and pepper to taste Elevates flavors and brings everything together.
Instructions
Preparation
- Wash and chop the garlic and any veggies you'd like to add, such as fresh spinach or peas.
Cooking
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken breasts for about 5 minutes on each side until golden brown, seasoning with salt and pepper.
- Add the minced garlic to the skillet and sauté for about a minute until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the egg noodles. Cover the skillet and allow it to simmer for about 8-10 minutes until the noodles are tender and al dente.
- Remove from heat and stir in the remaining tablespoons of butter, then sprinkle with fresh parsley before serving.
Notes
For a creamier sauce, replace half of the broth with heavy cream. This dish can be prepared a day in advance and leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months.