One Pan Chicken Buttered Noodles (Printable Version)

Tender seasoned chicken over buttery egg noodles, all cooked together in one skillet for easy cleanup.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons olive oil

→ Noodles

07 - 8 oz egg noodles

→ Sauce & Finishing

08 - 3 cups low-sodium chicken broth
09 - 3 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - ½ cup grated Parmesan cheese (optional)

# How To Make:

01 - Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides, pressing the spices into the meat to ensure even coverage.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken to a plate.
03 - In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom.
04 - Add egg noodles to the pan, stirring to submerge as much as possible. Nestle the seared chicken breasts on top of the noodles. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring the noodles once or twice to prevent sticking, until noodles are tender and chicken reaches 165°F.
05 - Remove chicken and set aside. Stir butter, parsley, and Parmesan (if using) into the noodles until melted and glossy. Slice or serve chicken breasts whole over the noodles, garnished with extra parsley.

# Expert Advice:

01 -
  • The noodles cook right in the same pan, absorbing all those golden chicken drippings
  • Everything finishes in under 40 minutes with practically zero cleanup
  • The buttery parsley sauce turns simple egg noodles into something restaurant worthy
02 -
  • The noodles will absorb most of the liquid, so do not add extra broth or they will not cook properly
  • Stirring the noodles halfway through prevents them from sticking together in the reduced liquid
  • Letting the chicken rest on the plate while finishing the noodles keeps it juicy
03 -
  • Pound the chicken to even thickness so it finishes cooking at the same time as the noodles
  • Use a pan with high sides to prevent boiling over when adding the broth
  • Grate your own Parmesan for better melting than pre shredded varieties

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