One-Pan Chicken with Buttered Noodles
This One-Pan Chicken with Buttered Noodles is the ultimate weeknight “win”—it combines the golden, pan-seared flavor of chicken with the creamy, velvety texture of a stroganoff-style sauce, all in a single skillet. By cooking the egg noodles directly in the chicken broth and cream, they release their starches into the sauce, acting as a natural thickener that makes every bite feel incredibly decadent.
Ingredients:
| Ingredient | Amount |
| Chicken breasts (boneless, skinless) | 4 |
| Egg noodles | 8 oz |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Butter | 3 tablespoons |
| Parmesan cheese (grated) | 1/4 cup |
| Garlic cloves (minced) | 3 |
| Olive oil | 2 tablespoons |
| Salt, Pepper, & Fresh Parsley | To taste |
How To Make One-Pan Chicken with Buttered Noodles:
Step 1: The Sear: Heat the olive oil in a large skillet over medium heat. Season your chicken generously with salt and pepper. Sear for 5–6 minutes per side until golden brown.
Tip: Don’t worry if the chicken isn’t 100% cooked through at this stage; it will finish simmering in the sauce later. The goal here is a deep golden crust for maximum flavor. Remove the chicken and set aside.
Step 2: Aromatics and Liquid: In the same skillet (keep those tasty browned bits!), cook the garlic for about 1 minute until fragrant. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
Step 3: The “No-Boil” Pasta: Stir in the dry egg noodles. Cover the pan with a lid—this is essential to trap the steam. Cook for 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
Step 4: The Silk Finish: Stir in the butter and Parmesan cheese until fully melted and glossy. Place the chicken back into the pan, nestling it into the noodles for 2–3 minutes to warm through. Garnish with plenty of fresh parsley.
