You know those nights when you’re staring into the fridge at 6pm, completely wiped from the day, and takeout sounds way too tempting? Yeah, me too. That’s exactly when my one-pan chicken with buttered noodles swoops in to save dinner. I created this recipe during one of those chaotic weeks when my daughter had soccer practice three nights in a row and my husband was working late. The beauty of this dish? One pan, thirty minutes, and you’ve got golden chicken sitting atop buttery, garlicky noodles that taste like comfort in every bite.
As someone who’s tested more quick dinner recipes than I can count (15 years of weeknight cooking for a picky family will do that), this one checks all the boxes. The chicken stays juicy while the noodles soak up all that flavorful broth, and cleanup is literally just washing that single pan. I love how the thyme and garlic make it feel special without any fuss – my kids think it’s fancy, and I know better than to tell them how simple it really is!
Why You’ll Love This One-Pan Chicken with Buttered Noodles
Let me count the ways this recipe will become your new weeknight hero:
- One pan = no dishes nightmare – Everything cooks together, so you’re not staring at a pile of pots when you just want to sit down and eat
- Faster than pizza delivery – From fridge to table in 30 minutes flat (I’ve timed it during those “emergency dinner” situations)
- Kid-approved flavors – The buttery noodles are always a hit, and the chicken stays tender enough for little teeth
- Pantry-friendly ingredients – No special trips to the store needed for this one
- Smells like you spent hours cooking – That garlic and thyme aroma will have everyone asking “What’s for dinner?” before they even see the pan
Ingredients for One-Pan Chicken with Buttered Noodles
Here’s everything you’ll need to make this cozy meal happen – I’ve included my favorite substitutions too, because we’ve all had those “oops, forgot to buy parsley” moments:
- 2 boneless, skinless chicken breasts (about 1 lb) – butterfly them if they’re extra thick for even cooking
- 8 oz wide egg noodles – the wider ones hold the buttery sauce better than thin spaghetti
- 4 tbsp unsalted butter – divided (2 for chicken, 2 for noodles)
- 2 cloves garlic, minced – or 1/2 tsp garlic powder in a pinch
- 1 tsp dried thyme – fresh thyme works too, just use 1 tbsp
- 2 cups chicken broth – low-sodium is fine, just taste before adding extra salt
- 1/4 cup chopped fresh parsley – dried works at 1 tbsp, but fresh really brightens it up
That’s it! Simple ingredients doing delicious things together in one pan – my kind of cooking.
Equipment Needed
Here’s all you’ll need to pull off this one-pan wonder:
- A large skillet (10-12 inches) with a lid – This is the MVP that makes the whole dish possible
- Tongs – For flipping that chicken with confidence
- Measuring cups – Because eyeballing broth never works out for me
Nice-to-have but not essential: a meat thermometer to check your chicken reaches that perfect 165°F. I use mine religiously because nobody likes guessing games with poultry!
How to Make One-Pan Chicken with Buttered Noodles
Okay, let’s get cooking! This recipe comes together in two simple acts – first we’ll make the chicken the star of the show, then the noodles get their moment to shine in all that flavorful broth. I’ll walk you through each step like I’m right there in your kitchen with you (minus the dishwashing help, sorry!).
Preparing the Chicken
First things first – let’s get that chicken golden and gorgeous. Pat your chicken breasts dry with paper towels (this helps them get that beautiful crust). Sprinkle both sides evenly with the salt, pepper, and thyme – don’t be shy, this is your flavor foundation!
Melt 2 tablespoons of butter in your skillet over medium heat. When it’s just starting to sizzle (listen for that happy little sound), add the chicken. Now, here’s my number one tip: don’t touch it for a full 5 minutes! I know it’s tempting to peek, but letting it sear undisturbed is how you’ll get that perfect golden-brown crust. Flip and do the same on the other side. When it reaches 165°F inside (or the juices run clear when poked), remove it to a plate. It’ll finish cooking later with the noodles, so don’t worry if it’s not quite done yet.
Cooking the Noodles
Same pan, even more flavor! Melt the remaining butter and toss in the garlic – as soon as you smell that amazing garlicky aroma (about 30 seconds), pour in the broth. Bring it to a lively simmer – you want little bubbles dancing around the edges.
Now the fun part – add your noodles and gently push them down so they’re mostly submerged. Return the chicken to the pan, nestling it right into the noodles. Cover and let everything get cozy for 10-12 minutes. Check at 10 minutes – the noodles should be tender but still have a little bite, and most of the broth will be absorbed. If they need another minute or two, no worries! The chicken will be perfectly cooked by now too. A quick sprinkle of fresh parsley at the end makes it look as good as it tastes.
Tips for Perfect One-Pan Chicken with Buttered Noodles
After making this recipe more times than I can count (my family requests it weekly!), I’ve picked up some tricks that take it from good to “wow”:
- Give your chicken space to breathe – If your skillet looks crowded when browning, cook the chicken in batches. Overcrowding steams instead of sears, and we want that golden crust!
- Wide noodles are worth it – They hold onto that buttery sauce so much better than skinny spaghetti. Trust me on this one.
- Let the chicken rest – After cooking, cover it loosely with foil for 5 minutes before slicing. Those juices will redistribute perfectly.
- Broth too watery? Uncover the pan for the last 2 minutes to let excess liquid evaporate.
- Fresh herbs make all the difference – That pop of green parsley isn’t just pretty, it adds a fresh contrast to the rich flavors.
Variations of One-Pan Chicken with Buttered Noodles
One of my favorite things about this recipe is how easily you can switch it up! Here are some simple twists I’ve tried when we want something a little different:
- Mushroom lover’s version – Sauté sliced mushrooms with the garlic for an earthy flavor boost
- Green goodness – Stir in a couple handfuls of fresh spinach when you add the noodles
- Zesty twist – Finish with lemon zest and a squeeze of juice for brightness
- Creamy dreamy – Swirl in 2 tablespoons of cream cheese at the end for extra richness
Feel free to get creative – that’s the beauty of one-pan cooking! Just remember to keep the liquid ratios about the same so your noodles cook perfectly every time.
Serving Suggestions
I love bringing the whole skillet straight to the table – there’s something so inviting about that family-style presentation where everyone can dig in together. The steam rising off those buttered noodles always gets mouths watering! For sides, keep it simple: a crisp green salad cuts through the richness beautifully, or go all-in on comfort with garlic bread to soak up any extra sauce. Sometimes I’ll just add extra parsley and call it a meal – because honestly, this dish stands proud all on its own.
Storing and Reheating
Here’s the good news – leftovers actually taste amazing! Store any extra chicken and noodles in an airtight container in the fridge for up to 3 days. When you’re ready for round two, splash in a tablespoon or two of broth before reheating (my microwave trick is 30-second bursts, stirring between). The broth keeps everything moist and delicious, almost like it’s fresh from the pan. Pro tip: if you’ve got picky eaters who turn up their noses at leftovers, try chopping the chicken and mixing it right into the noodles – somehow it becomes a whole new dish!
Nutritional Information
Now, I’m no dietitian, but here’s the scoop on what’s in each satisfying serving (about half the recipe). Keep in mind these are estimates – your actual numbers might dance around a bit depending on exact ingredients:
- 520 calories – Perfect for a hearty dinner
- 35g protein – Thanks to that generous chicken portion
- 45g carbs – Mostly from those comforting egg noodles
- 22g fat – That rich butter makes it taste so good
It’s not health food, but it’s real food – and sometimes that’s exactly what you need after a long day. Everything in moderation, right?
Frequently Asked Questions
I’ve gotten so many great questions about this recipe from friends and readers – here are the ones that pop up most often with my tried-and-true answers!
Can I use regular pasta instead of egg noodles?
Absolutely! While egg noodles give that classic comfort food texture, any similar-sized pasta works in a pinch. I’ve used fettuccine, farfalle, even penne when that’s what I had. Just keep an eye on cooking times since different pastas absorb liquid at different rates. The wide egg noodles really are ideal though – they cradle all that buttery goodness perfectly.
How can I make this dish creamier?
Ooh, my favorite trick! After the noodles are cooked, stir in 2-3 tablespoons of cream cheese, sour cream, or heavy cream until melted. My kids go wild when I add a handful of shredded Parmesan too – it makes the sauce extra rich and velvety. Just remember to add these right at the end off the heat so they don’t curdle.
Is the chicken breast necessary, or can I use thighs?
Chicken thighs would be delicious here! They’re more forgiving if you accidentally overcook them too. Just increase cooking time by 2-3 minutes per side since they’re thicker. The fat in thighs makes them extra juicy, though you might want to skim some fat from the pan before adding the broth.
Can I make this ahead for meal prep?
You bet! Cook everything as directed, then portion into containers. The noodles will soak up more liquid as they sit, so when reheating, add an extra splash of broth to bring it back to life. I wouldn’t freeze it though – the noodles tend to get mushy when thawed.
What if I don’t have fresh garlic?
No worries – 1/2 teaspoon of garlic powder works in a pinch. Or try a spoonful of jarred minced garlic (about 1 teaspoon). The flavor won’t be quite as bright, but it’ll still taste great. I always keep emergency garlic powder in my spice cabinet for nights like that!
Final Thoughts
There you have it – my go-to dinner that never fails to save the day! I’d love to hear how your one-pan chicken with buttered noodles turns out. Did your kids gobble it up? Did you add your own special twist? Drop me a note below – and don’t be surprised when this recipe starts appearing on your weekly menu rotation!
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30-Minute One-Pan Chicken with Buttered Noodles Best Dinner
- Total Time: 30 mins
- Yield: 2 servings
- Diet: Low Lactose
Description
A simple and flavorful one-pan meal featuring tender chicken and buttered noodles, cooked together for easy cleanup.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 8 oz egg noodles
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Season the chicken breasts with salt, pepper, and thyme.
- Melt 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden. Remove and set aside.
- In the same skillet, melt the remaining butter. Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer. Add the noodles and stir to coat.
- Return the chicken to the skillet, cover, and simmer for 10-12 minutes until noodles are tender and chicken is fully cooked.
- Sprinkle with parsley before serving.
Notes
- Use wide egg noodles for best texture.
- Adjust seasoning if using low-sodium broth.
- Substitute dried parsley if fresh is unavailable.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
