One-Pan Chicken with Buttered Noodles Recipe

Weeknight comfort in 25 minutes

Tender seasoned chicken and silky buttered noodles cook in one skillet with chicken stock and garlic. Minimal cleanup. Big comfort.

Why you’ll love it

• One pan, quick cook, easy cleanup
• Uses chicken stock for extra flavor
• Family-friendly main chicken dish
• Perfect when you need something easy to cook for dinner

Ingredients (notes only)

Full measurements are in the recipe card.
Chicken: boneless chicken breasts or thighs, olive oil, butter, kosher salt, black pepper, paprika, garlic powder
Pan sauce + noodles: egg noodles, chicken stock, minced garlic, onion powder, butter, lemon juice
Finish: grated Parmesan, parsley (optional)

Step-by-step

1. Brown the chicken
   Season. Sear in butter + oil until golden; remove to a plate.
2. Build flavor
   Add garlic. Splash of chicken stock to deglaze; scrape brown bits.
3. Cook noodles in the pan
   Pour in stock. Add egg noodles. Simmer until tender, tossing so they absorb the broth.
4. Finish & serve
   Return chicken. Add butter, Parmesan, and lemon. Toss until glossy. Rest 2–3 minutes.

Pro tips

• Cook noodles in stock for body and flavor
• Keep heat medium so the sauce stays glossy, not greasy
• Slice chicken after resting for super tender bites
• Add a splash of stock if it ever looks tight

How to serve

• With a simple green salad
• With roasted green beans or steamed broccoli
• Straight from the pan to the table

Make ahead & storage

• Fridge: 3–4 days in airtight containers
• Freeze: best without noodles; add fresh noodles when reheating
• Reheat: low heat with a splash of stock

FAQs

Breasts or thighs? Either works—breasts 165°F, thighs 175°F.
No egg noodles? Use short pasta; add a bit more stock.
Casserole style? Transfer to a dish, sprinkle Parmesan, bake 8–10 minutes.
Lighter? Use less butter and skip cheese.

Sarah

One-Pan Chicken with Buttered Noodles

Tender chicken and silky buttered egg noodles simmered together in garlicky chicken stock. A cozy, one-pan dinner that’s fast, flavorful, and perfect for busy nights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Home-style

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1½ lb boneless skinless chicken (breasts or thighs), cut into 2–3 large pieces each
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• 3 cloves garlic, minced
• 3 cups low-sodium chicken stock
• 8 oz wide egg noodles (about 4 cups)
• ½ tsp onion powder
• 1 tbsp lemon juice
• ⅓ cup grated Parmesan (optional)
• chopped parsley to finish (optional)

Equipment

• large skillet (with lid optional)
• tongs
• Wooden spoon
• measuring cups and spoons
• Instant-read thermometer
• grater (for Parmesan, optional)

Method

 

1. Heat oil and 1 tbsp butter in a large skillet over medium-high. Season chicken with salt, pepper, paprika, and garlic powder. Sear 3–4 minutes per side until golden; remove to a plate.
2. Lower heat to medium. Add garlic; cook 30 seconds. Pour in ½ cup stock to deglaze, scraping browned bits.
3. Add remaining stock, onion powder, and egg noodles. Simmer 6–7 minutes, stirring, until noodles are just tender.
4. Return chicken to the pan with lemon juice, remaining 1 tbsp butter, and Parmesan. Toss until glossy and the chicken reads 165°F (breasts) or 175°F (thighs). Rest 2–3 minutes; serve.

Nutrition

Calories: 510kcalCarbohydrates: 50gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 780mgPotassium: 550mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 2mgCalcium: 90mgIron: 2mg

Notes

Sauce too thick? Add a splash of stock. Too thin? Simmer 1–2 minutes. Make it a casserole: transfer to a dish, top with extra Parmesan, and bake 8 minutes. No green onion used.

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