One-Pan Chicken with Buttered Noodles is the kind of dinner that feels like a reward after a long day. Tender seared chicken breasts cooked right alongside silky egg noodles in a garlicky butter broth makes this a meal that is as satisfying to eat as it is easy to clean up. I make this on the nights when I need something real on the table without a lot of effort.
The first time I made this, I was honestly just trying to use up a box of egg noodles sitting in the pantry. One pan, a few simple ingredients, and about 35 minutes later, my whole family was at the table before I even called them. The smell of garlic and butter in that broth pulls everyone in every single time.
This One-Pan Chicken with Buttered Noodles comes together with pantry staples and delivers a deeply comforting meal that works any night of the week.
Table of Contents
Ingredients for One-Pan Chicken with Buttered Noodles
I always keep these ingredients on hand because this recipe has saved dinner more times than I can count. Everything is simple and easy to find at any grocery store.
- 4 boneless skinless chicken breasts (about 1.5 lbs) – I recommend patting them dry before searing for the best golden crust
- 8 oz egg noodles (my preference is wide egg noodles for the best texture in the broth)
- 4 tablespoons real butter, divided
- 4 cloves garlic, minced (fresh garlic makes a real difference here, I always use it)
- 2 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste – pro tip: season the chicken generously on both sides before it hits the pan
Step-by-Step Instructions
I recommend reading through all the steps before you start. The whole dish comes together in one skillet so timing matters, and knowing what comes next keeps everything smooth.
Step 1: Mince the garlic and set it aside. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Dry chicken sears much better and gives you that golden brown color.
Step 2: Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until foamy. Place the chicken breasts in the skillet and sear for 5 minutes per side without moving them. You want a deep golden crust on both sides. Do not rush this step or the chicken will stick.
Step 3: Add the minced garlic to the skillet and stir for about 1 minute until fragrant and lightly golden. Watch carefully here as garlic burns quickly and turns bitter.
Step 4: Pour in the chicken broth and bring everything to a boil, scraping up any browned bits from the bottom of the pan. Those bits add great flavor to the noodles.
Step 5: Stir in the egg noodles, pushing them down to submerge in the broth. Reduce heat to a steady simmer and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the broth.
Step 6: Remove from heat. Stir in the remaining 3 tablespoons of butter until fully melted and the sauce looks silky. Sprinkle with fresh parsley and serve immediately straight from the pan.
What to Serve with One-Pan Chicken with Buttered Noodles
This dish is hearty and comforting on its own, but a few simple sides round it out perfectly.
Garlic Butter Chicken Bites: If you want to extend the meal for a crowd, these garlic butter bites share the same buttery flavor profile and make a great companion dish.
Simple Steamed Broccoli: The mild, slightly bitter flavor of steamed broccoli cuts through the richness of the butter sauce and adds a fresh, green contrast to the bowl.
Chicken and Spinach Casserole: Serve a small portion of this spinach casserole alongside for extra vegetables and a creamy, satisfying side that complements the noodles beautifully.
Best Chicken Caesar Salad with Homemade Croutons: A crisp Caesar salad with crunchy croutons adds a cool, refreshing texture contrast to the warm buttered noodles.
Crusty Bread or Dinner Rolls: Perfect for mopping up the remaining buttery garlic broth left in the pan. This is one of those dishes where you want something to scoop up every last drop.
Creamy Garlic Chicken: If you love the garlic butter flavors in this dish, this creamy garlic chicken recipe is a natural next recipe to try and pairs well as a variation night.
Storage and Serving Tips
Store leftover One-Pan Chicken with Buttered Noodles in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the butter sauce as they sit, so they may be slightly thicker when reheated.
To reheat, place the leftovers in a skillet over medium-low heat and add a splash of chicken broth or water to loosen the noodles. Stir gently and heat through for about 3 to 5 minutes. I recommend avoiding the microwave if possible as it can dry out the chicken.
Pro tip: slice the leftover chicken before storing so it reheats evenly and faster. You can also shred it and toss it back into the noodles for a slightly different texture the next day.
FAQs
Can I use a different type of noodle?
Yes, wide egg noodles work best but you can use rotini, penne, or even spaghetti in a pinch. Keep in mind that cooking times will vary slightly depending on the pasta you choose, so check the package directions and adjust accordingly.
My broth cooked off too fast and the noodles are sticking. What do I do?
Add a splash of extra chicken broth or warm water, about 1/4 cup at a time, and stir to loosen everything. This happens if the heat is too high. Keep it at a steady simmer rather than a rolling boil.
Can I add vegetables to this dish?
Absolutely. Spinach, peas, or sliced mushrooms all work well. Stir them in during the last 2 to 3 minutes of cooking so they heat through without getting overcooked.
Conclusion
One-Pan Chicken with Buttered Noodles is one of those recipes that never lets you down. It is simple, filling, and made with ingredients you probably already have. Give it a try tonight and enjoy a dinner that feels a little bit like a hug in a bowl.
One-Pan Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Mince the garlic and set aside. Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 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.
- Add minced garlic to the skillet and stir for 1 minute until fragrant. Watch carefully to avoid burning.
- Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
- 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.
- Remove from heat. Stir in remaining 3 tablespoons of butter until fully melted and sauce is silky. Sprinkle with fresh parsley and serve immediately.
