Chicken and Buttered Noodles in One Pan
This easy weeknight meal brings together well-seasoned chicken breasts and tender egg noodles, all cooked in a creamy, comforting sauce. Everything comes together in a single skillet, keeping cleanup fast and stress-free.
One-Pan Chicken with Buttered Noodles
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 3 |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Egg noodles | 8 ounces |
| Butter | 3 tablespoons |
| Grated Parmesan cheese | ¼ cup |
| Salt and pepper | To taste |
| Fresh parsley | For garnish |
Instructions
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 5–6 minutes per side, until golden and fully cooked (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside.
Step 2: Build the Sauce
Reduce the heat slightly and add the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.
Step 3: Cook the Noodles
Add the egg noodles to the skillet, stirring to fully submerge them in the liquid. Cover and cook for 8–10 minutes, until the noodles are tender and most of the liquid has been absorbed.
Step 4: Finish and Serve
Stir in the butter and Parmesan cheese until melted and the sauce is smooth. Return the cooked chicken to the pan and warm through for about 1 minute. Garnish with fresh parsley and serve.
