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One-Pan Chicken with Buttered Noodles

Tender golden seared chicken breasts cooked alongside silky egg noodles in a rich garlic butter chicken broth. A simple, comforting one-pan dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts About 1.5 lbs, patted dry
  • 8 oz egg noodles Wide egg noodles preferred
  • 4 tbsp real butter Divided, 1 tbsp for searing and 3 tbsp for finishing
  • 4 garlic cloves Minced
  • 2 cups low-sodium chicken broth
  • 0.25 cup fresh parsley Chopped, for garnish
  • Salt and pepper To taste

Equipment

  • Large skillet or sauté pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Mince the garlic and set aside. Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until foamy. Sear chicken breasts for 5 minutes per side until deeply golden. Do not move the chicken while searing.
  3. Add minced garlic to the skillet and stir for 1 minute until fragrant. Watch carefully to avoid burning.
  4. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
  5. Stir in egg noodles, pushing them down to submerge in broth. Reduce to a steady simmer and cook for 8 to 10 minutes, stirring occasionally, until noodles are tender and have absorbed most of the broth.
  6. Remove from heat. Stir in remaining 3 tablespoons of butter until fully melted and sauce is silky. Sprinkle with fresh parsley and serve immediately.

Notes

Add a splash of broth if noodles absorb too much liquid during cooking. Spinach, peas, or mushrooms can be stirred in during the last 2 to 3 minutes. Store leftovers in the fridge for up to 3 days and reheat in a skillet with a splash of broth.