One Pan Chicken with Buttered Noodles (Printable)

Tender chicken with savory seasoning over buttered noodles, all in one pan for easy cleanup.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons olive oil

→ Noodles

07 - 8 oz egg noodles

→ Sauce & Finishing

08 - 3 cups low-sodium chicken broth
09 - 3 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped
12 - ½ cup grated Parmesan cheese (optional)

# How to Make It:

01 - Season both sides of each chicken breast with salt, pepper, garlic powder, and paprika, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove to a plate.
03 - Add minced garlic to the same pan and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in chicken broth and bring to a boil, scraping up browned bits from the bottom. Add egg noodles, stirring to submerge.
05 - Nestle chicken on top of noodles. Reduce heat to medium-low, cover, and simmer 12-15 minutes, stirring noodles once or twice until tender and chicken reaches 165°F.
06 - Remove chicken. Stir butter, parsley, and Parmesan into noodles until melted and glossy. Slice or serve chicken whole over noodles, garnished with extra parsley.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The noodles absorb all that chicken flavor while they cook, making every bite incredible
02 -
  • The noodles will continue absorbing liquid even after you turn off the heat, so don't worry if it looks a little soupy at first
  • Using chicken thighs instead of breasts adds even more flavor and practically guarantees juicy meat
03 -
  • Stir the noodles at least once during simmering to prevent them from sticking together or to the bottom of the pan
  • Let the chicken rest for a few minutes before serving so all those juices stay inside where they belong

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