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One-Pan Chicken with Buttered Noodles

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A comforting one-pan chicken dish featuring tender seared chicken and silky egg noodles cooked in flavorful chicken broth, finished with butter and parsley.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 4 tablespoons butter, divided
  • 2 cups chicken broth
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Heat a large skillet over medium heat and add 2 tablespoons of butter. Let it melt and foam.
  2. Season both sides of the chicken breasts with salt and pepper. Place them in the skillet and cook without moving for about 5 to 7 minutes per side, until golden and cooked through. An instant-read thermometer should register 165°F at the thickest part. Transfer the chicken to a plate and set aside.
  3. Add the minced garlic to the skillet and sauté for about 30 to 60 seconds until fragrant, stirring to avoid burning.
  4. Pour in the chicken broth and bring it to a gentle boil. Add the egg noodles, stirring to separate them and make sure they are mostly submerged.
  5. Reduce the heat to low, cover the skillet, and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the liquid is absorbed.
  6. Stir in the remaining 2 tablespoons of butter until the sauce becomes glossy and coating. Return the chicken to the skillet and spoon some buttery noodles and broth over the breasts to heat through for 1 to 2 minutes.
  7. Serve the chicken and noodles warm, sprinkled with chopped parsley for a fresh finish.

Notes

Use low sodium broth if desired. Substitute egg noodles with wide ribbon pasta or small shells; cooking time may vary slightly. For a lighter version, reduce butter to 2 tablespoons and finish with olive oil.

Nutrition

Find it online: https://www.simplefamilydishes.com/one-pan-chicken-with-buttered-noodles/