One Pan Chicken With Buttered Noodles Recipe
This One Pan Chicken With Buttered Noodles Recipe transforms busy weeknight dinners into something special.
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
- Use chicken thighs instead of breasts for more flavor and tenderness
- Don't skip browning the chicken - it adds essential depth to the dish
- Stir noodles occasionally to prevent sticking to the pan bottom
- Add cream at the end to prevent curdling from high heat
- Let the dish rest 5 minutes before serving for best texture