One Pan Chicken With Buttered Noodles Recipe

This One Pan Chicken With Buttered Noodles Recipe transforms busy weeknight dinners into something special.

The beauty of this dish lies in its simplicity – everything cooks together in one pan, creating layers of flavor while minimizing cleanup.

Tender chicken pieces nestle alongside perfectly cooked egg noodles, all bathed in a rich, buttery sauce that brings comfort to every bite.

What makes this One Pan Chicken With Buttered Noodles Recipe truly remarkable is how the chicken juices infuse the noodles with incredible flavor.

As the ingredients cook together, they create a harmonious blend that satisfies both adults and children.

This recipe proves that delicious home cooking doesn’t require multiple pots and pans or hours of preparation time.

When I First Introduced To

I discovered this One Pan Chicken With Buttered Noodles Recipe during a particularly hectic week when time was scarce but hunger was real.

My grandmother’s old cookbook inspired the concept, though I simplified her original method.

The first attempt exceeded all expectations – the flavors melded beautifully, and cleanup took mere minutes.

Since then, this recipe has become my go-to solution for satisfying meals.

Equipment List

• Large skillet or sauté pan (12-inch recommended)
• Wooden spoon for stirring
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Serving bowls

Ingredients List

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 8 oz wide egg noodles
• 4 tbsp butter, divided
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/2 cup heavy cream

Step-by-Step Preparation

• Season chicken pieces with salt and pepper thoroughly.
• Heat large skillet over medium-high heat completely.
• Add 2 tablespoons butter to hot pan.
• Cook chicken pieces until golden brown outside.
• Remove chicken and set aside temporarily.
• Add remaining butter to the same pan.
• Sauté diced onion until soft and translucent.
• Add minced garlic and cook 30 seconds.
• Pour chicken broth into the hot pan.
• Add uncooked egg noodles to the broth.
• Bring mixture to a rolling boil quickly.
• Return cooked chicken to the hot pan.
• Add thyme and season with salt.
• Reduce heat to medium-low temperature setting.
• Cover pan and simmer 12 minutes.
• Stir in heavy cream and parsley.
• Cook 2 more minutes until thickened.

Recipe Tips

1. Use chicken thighs instead of breasts for more flavor and tenderness
2. Don’t skip browning the chicken – it adds essential depth to the dish
3. Stir noodles occasionally to prevent sticking to the pan bottom
4. Add cream at the end to prevent curdling from high heat
5. Let the dish rest 5 minutes before serving for best texture

What Can You Serve With One Pan Chicken With Buttered Noodles Recipe

• Roasted Vegetables: Serve with roasted broccoli or green beans. The crisp texture contrasts beautifully with the creamy noodles.
• Garden Salad: A fresh mixed greens salad with vinaigrette cuts through the richness perfectly.
• Garlic Bread: Warm, crusty bread helps soak up the delicious buttery sauce.

Conclusion

This One Pan Chicken With Buttered Noodles Recipe delivers maximum flavor with minimum effort.

The combination of tender chicken, creamy noodles, and aromatic herbs creates a satisfying meal that brings families together.

Whether you’re feeding hungry kids or hosting friends, this reliable recipe ensures delicious results every single time.

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One Pan Chicken With Buttered Noodles Recipe

This One Pan Chicken With Buttered Noodles Recipe transforms busy weeknight dinners into something special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Large skillet or sauté pan (12-inch recommended)
• Wooden spoon for stirring
• Sharp chef's knife
• Cutting board
• Measuring cups and spoons
• Serving bowls

Ingredients

  

• 1 lb boneless chicken thighs cut into bite-sized pieces
• 8 oz wide egg noodles
• 4 tbsp butter divided
• 2 cups chicken broth
• 1 medium onion diced
• 2 cloves garlic minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley chopped
• 1/2 cup heavy cream

Instructions

 

• Season chicken pieces with salt and pepper thoroughly.
• Heat large skillet over medium-high heat completely.
• Add 2 tablespoons butter to hot pan.
• Cook chicken pieces until golden brown outside.
• Remove chicken and set aside temporarily.
• Add remaining butter to the same pan.
• Sauté diced onion until soft and translucent.
• Add minced garlic and cook 30 seconds.
• Pour chicken broth into the hot pan.
• Add uncooked egg noodles to the broth.
• Bring mixture to a rolling boil quickly.
• Return cooked chicken to the hot pan.
• Add thyme and season with salt.
• Reduce heat to medium-low temperature setting.
• Cover pan and simmer 12 minutes.
• Stir in heavy cream and parsley.
• Cook 2 more minutes until thickened.

Notes

1. Use chicken thighs instead of breasts for more flavor and tenderness
2. Don’t skip browning the chicken – it adds essential depth to the dish
3. Stir noodles occasionally to prevent sticking to the pan bottom
4. Add cream at the end to prevent curdling from high heat
5. Let the dish rest 5 minutes before serving for best texture

Keyword One Pan Chicken With Buttered Noodles Recipe