One-Pan Chicken with Buttered Noodles
One-Pan Chicken with Buttered Noodles
This One-Pan Chicken with Buttered Noodles is the ultimate weeknight dinner—minimal cleanup, maximum flavor. Cooking the egg noodles directly in a mixture of chicken broth and heavy cream allows them to release their starches, creating a silky, restaurant-quality sauce that coats every bite. A final touch of butter and Parmesan transforms the pan drippings into a rich, savory “gold” that perfectly complements the golden-seared chicken.
Ingredients
Protein
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Noodles & Sauce
- 8 oz egg noodles
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons butter
- 1/4 cup grated Parmesan
Finishing Touches
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper. Cook 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Step 2: Aromatics & Liquids
In the same skillet (don’t wipe out those flavorful brown bits!), add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
Step 3: Cook the Noodles
Add the egg noodles directly into the simmering liquid. Stir, cover, and cook 8–10 minutes until the noodles are tender and the sauce has thickened.
Step 4: Emulsify the Sauce
Stir in the butter and Parmesan until the sauce is glossy and smooth.
Step 5: Combine & Serve
Nestle the chicken back into the pan to warm through for 1–2 minutes. Garnish with fresh parsley and an extra crack of black pepper before serving.
