Description
If you’re craving a creamy, comforting, and completely satisfying dish, this One-Pan Chicken with Buttered Noodles is just what you need. This easy recipe combines tender, golden-seared chicken with rich, buttery egg noodles all cooked in a single skillet. It’s a perfect blend of hearty protein and velvety sauce, ideal for a quick dinner or cozy family meal. Whether you’re searching for quick breakfast options (yes, savory works!), easy dinner solutions, or just new food ideas to break the monotony, this dish checks all the boxes. The savory aroma, the silky sauce, and the juicy chicken come together in a way that feels indulgent yet effortless.
Ingredients
4 boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon unsalted butter (for searing)
3 tablespoons unsalted butter (for noodles)
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, sauté minced garlic for 30 seconds. Add chicken broth, scraping the pan.
- Stir in heavy cream and bring to a gentle simmer.
- Add egg noodles to the pan. Cook uncovered 7–8 minutes, stirring occasionally, until noodles are tender.
- Stir in remaining 3 tbsp butter and Parmesan cheese. Mix until sauce is smooth.
- Return chicken to the pan and spoon sauce over it. Let sit on low heat for 2–3 minutes.
- Garnish with chopped parsley and serve hot.