One-Pan Chicken with Buttered Noodles

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This One-Pan Chicken with Buttered Noodles recipe is the ultimate comfort food that brings together juicy seared chicken thighs and tender egg noodles coated in a velvety, buttery herb sauce. The magic happens in one skillet, making it perfect for busy weeknights or when you just want an effortlessly hearty and delicious meal.

The chicken is seasoned and pan-seared to golden-brown perfection, then nestled in a bed of buttery noodles that soak up all the savory juices. Fresh parsley adds brightness while a hint of garlic gives depth, making every bite rich, comforting, and incredibly flavorful.

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken thighs are ideal. They cook quickly, stay moist, and develop a beautiful caramelized crust when seared. If you prefer, you can substitute with chicken breasts, but be mindful of overcooking as they can dry out faster.

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Ingredients for the One-Pan Chicken with Buttered Noodles

• Chicken Thighs: These bring richness and stay juicy during cooking.
• Egg Noodles: Soft, wide noodles that absorb the butter sauce perfectly.
• Butter: Adds creaminess and deepens the overall flavor.
• Garlic: Freshly minced garlic gives the sauce a savory, aromatic base.
• Chicken Broth: Helps cook the noodles and builds the savory base of the sauce.
• Fresh Parsley: Provides freshness and color.
• Salt and Pepper: Essential for seasoning the chicken and noodles.
• Olive Oil: Used for searing the chicken to a golden crust.

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How To Make the One-Pan Chicken with Buttered Noodles

Step 1: Sear the Chicken

Start by seasoning both sides of the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet and cook for 4–5 minutes per side, until they’re golden brown and cooked through. Remove and set aside.

Step 2: Sauté Garlic and Deglaze

In the same skillet, add a bit of butter and minced garlic. Stir constantly for about 1 minute until the garlic becomes fragrant. Pour in a splash of chicken broth to deglaze the pan, scraping up all those tasty brown bits.

Step 3: Cook the Noodles

Add the remaining chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they’re mostly submerged. Cook uncovered for about 7–8 minutes, stirring occasionally, until the noodles are tender and have absorbed much of the broth.

Step 4: Finish the Dish

Reduce the heat to low and stir in the remaining butter and chopped parsley. Nestle the seared chicken back into the pan, spooning some of the butter sauce over the top. Let everything warm through for another 2–3 minutes before serving.

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Serving and Storing One-Pan Chicken with Buttered Noodles

This dish is best served hot, straight from the skillet to the table. Pair it with a crisp green salad or roasted vegetables for a balanced meal. The richness of the buttered noodles and seared chicken needs little accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet with a splash of chicken broth to revive the sauce and maintain the noodles’ tenderness.

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Frequently Asked Questions

How do I keep the chicken from drying out?

Use chicken thighs instead of breasts, and avoid overcooking. Letting the meat rest after searing also helps retain juices.

Can I use different pasta?

Yes! While egg noodles are traditional here, you can substitute with fettuccine, rotini, or even orzo. Just adjust the liquid and cooking time as needed.

What herbs can I use instead of parsley?

Try fresh thyme, basil, or even chives for a different flavor profile.

Is it possible to make this dish ahead?

You can prepare the components ahead of time, but it’s best assembled and served fresh. Cook the chicken and noodles separately, then reheat and combine just before serving.

Can I add vegetables to this recipe?

Absolutely. Mushrooms, peas, or spinach can be added after the garlic is sautéed for extra nutrition and texture.

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