One-Pan Chicken with Buttered Noodles
A comforting and easy weeknight dinner featuring juicy seared chicken cooked together with tender egg noodles in a buttery, garlicky pan sauce. Minimal cleanup, versatile, and perfect for busy schedules.
Equipment
- Large skillet or sauté pan with lid (10-12 inch recommended)
- Tongs
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 4 bone-in, skin-on chicken thighs (or 4 boneless skinless breasts)
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken broth (low sodium preferred)
- 8 oz (about 3 cups) wide egg noodles
- 1 tsp dried thyme or 1 tbsp fresh parsley (optional)
- Additional butter and fresh herbs for finishing (optional)
Optional add-ins:
- 1 cup peas, baby spinach, or sliced mushrooms
Instructions
- Season chicken generously with salt and pepper on both sides.
- Heat 1 tbsp butter and a splash of oil in a large skillet over medium-high heat. Add chicken skin-side down and sear without moving for 5–7 minutes until golden and crispy. Flip and cook 3–5 minutes more. Remove chicken and set aside.
- Reduce heat to medium, add minced garlic to the pan, sauté 30 seconds until fragrant.
- Pour in chicken broth, scraping browned bits from the bottom. Bring to a simmer.
- Add uncooked egg noodles and stir to submerge. Nestle chicken pieces on top. Cover with lid.
- Simmer gently for 10–12 minutes, stirring occasionally to prevent sticking, until noodles are tender and chicken is cooked through (internal temp 165°F/74°C).
- Remove lid, stir noodles to coat with buttery sauce. Adjust seasoning with salt and pepper. Stir in additional butter and fresh herbs if desired.
- Serve hot, optionally garnished with more fresh herbs.
Notes
- For juicier chicken, bone-in skin-on thighs are preferred; breasts cook faster but require close attention to avoid drying.
- Egg noodles are best for their texture and sauce absorption; other pasta can be used with adjusted cooking times.
- Add vegetables like peas or spinach in the last 5 minutes for a nutrition boost.
- To lighten the dish, reduce butter or substitute part with olive oil.
- This recipe reheats well—add a splash of broth when warming to maintain moisture.
- Can be prepared ahead by assembling and refrigerating, then baking or finishing on the stove later.