Amazing 1-Pan Chicken with Buttered Noodles

If you are tired of wrestling with mountains of dishes after a weeknight meal, then you absolutely need this recipe for Chicken with Buttered Noodles! I’m Anna, and as someone who loves big flavors without the big mess, I live for dishes that come together fast. This one-pan wonder is designed exactly for you busy home cooks who want hearty, savory food ready in about 30 minutes flat.

What makes this dish my go-to? It’s the way those juicy chicken pieces soak up the rich, garlicky butter sauce while the egg noodles cook right alongside them in the same skillet. Seriously, the cleanup is almost nothing! We’re talking tender chicken, perfectly coated noodles, and maximum flavor payoff for minimal effort. Get ready to make Chicken with Buttered Noodles your new favorite dinner routine.

Gathering Everything for Chicken with Buttered Noodles

Before we jump into searing that chicken, let’s get organized! The beauty of a one-pan meal like Chicken with Buttered Noodles is that everything cooks together, but that means having all your components ready to go is super important. We don’t want to rush the garlic or burn the onions while scrambling for broth.

Taking ten minutes now to measure everything out—what we call prep work—ensures the cooking process flows smoothly, especially since this whole dinner comes together in just 20 minutes on the stove. Lay everything out so you can move quickly from step to step!

Essential Ingredients List

Having the right stuff measured out makes all the difference. Here’s exactly what you need for four hearty servings of this dinner:

Ingredient	Quantity & Preparation
Boneless, Skinless Chicken Breasts	2 large, cut into 1-inch cubes
Olive Oil	2 tablespoons
Salt	1 teaspoon total (divided)
Black Pepper	1/2 teaspoon
Garlic Powder	1/2 teaspoon
Unsalted Butter	4 tablespoons total (divided)
Onion	1/2, finely chopped
Garlic	3 cloves, minced (please use fresh!)
Low-Sodium Chicken Broth	4 cups
Wide Egg Noodles	8 ounces (uncooked)
Heavy Cream	1/2 cup (optional, but so good!)
Fresh Parsley	1 tablespoon, chopped (for garnish)

Necessary Tools for Success

You won’t need a huge arsenal of pots and pans, which is the best part! Just make sure you have these few essential items handy:

• A large, deep skillet (one you can cover is ideal for the noodles).
• Measuring cups and spoons.
• A sharp knife and cutting board for prepping the chicken and aromatics.
• A wooden spoon or heat-safe spatula for stirring.
• A reliable instant-read meat thermometer—this is non-negotiable for safe chicken!

Mastering the One-Pan Chicken with Buttered Noodles

Now that everything is prepped, we get to the fun part: cooking! This is where the magic happens, transforming simple ingredients into a truly comforting plate of Chicken with Buttered Noodles, all in that one big skillet. Follow these steps closely, and you’ll have dinner ready before you know it.

Preparing and Searing the Chicken

First things first, let’s season those chicken cubes. I use about half of my salt, all the pepper, and that garlic powder to coat the chicken thoroughly. Heat your olive oil in that large skillet over medium-high heat until it shimmers a bit. Toss the chicken in and let it sear! We want a nice golden-brown crust on all sides, which takes about 5 to 6 minutes total. Do not rush this! If you crowd the pan, the chicken steams instead of searing, and we miss out on that amazing flavor crust. If you have a lot of chicken, cook it in two batches and put the first batch aside on a clean plate while you finish the rest.

Building the Flavor Base

Once the chicken is nicely browned, scoop it out and set it aside—don’t wipe the pan clean! That browned stuff stuck to the bottom is pure gold. Turn the heat down to medium and drop in 2 tablespoons of butter. Let that melt, then toss in your chopped onion. Cook it until it softens up, about 3 minutes, then add your fresh minced garlic. Be careful here; garlic burns fast! We only want it fragrant, about 1 minute. Now, pour in the 4 cups of chicken broth and grab your spatula. Vigorously scrape up all those wonderful browned bits from the bottom of the pan—that’s called deglazing, and it adds so much depth to our sauce.

Cooking the Noodles to Perfection

Time for the noodles! Bring that broth mixture up to a rolling boil. Stir in all 8 ounces of your uncooked wide egg noodles and a pinch more salt. Immediately reduce the heat back down to a gentle simmer, pop a lid on the pan, and let those noodles soak up all that flavor for about 7 to 8 minutes. They need to be tender, not mushy, so trust your eyes and give them a taste test right around the 7-minute mark.

Finishing the Chicken with Buttered Noodles

Once the noodles are tender, it’s time to bring it all home. Stir in the remaining 2 tablespoons of butter, the heavy cream if you are using it for extra richness, and return that cooked chicken (and any juices that collected on the plate!) back into the skillet. Let everything simmer uncovered for just 2 to 3 minutes. This allows the sauce to thicken up just enough to coat everything beautifully. Before you serve this amazing Chicken with Buttered Noodles, always use your thermometer to confirm the chicken has reached a safe internal temperature of 165 degrees Fahrenheit. Then, just sprinkle with fresh parsley and enjoy!

Tips for Perfect Chicken with Buttered Noodles Every Time

Even though this recipe for Chicken with Buttered Noodles is super straightforward, I’ve picked up a few tricks over the years to make sure it comes out perfect every single time, not just when I’m trying really hard. It mostly comes down to respecting the ingredients and knowing how to manage that one-pan environment.

Ingredient Quality and Preparation Secrets

Trust me on the garlic—please skip the jarred stuff! Freshly minced garlic makes such a huge aromatic difference when you’re building that flavor base in the butter. Also, I always grab wide egg noodles; they really grab onto that buttery sauce better than thinner pastas do. If you want to sneak in some veggies, now is the time! Toss in a cup of frozen peas or carrots right when you add the noodles in step 8. They steam perfectly alongside the pasta and you get a little extra nutrition without dirtying another pot!

Adjusting Sauce Consistency

Sometimes the sauce ends up a little thinner than I hoped, especially if my broth was low-sodium and less salty. If it looks too watery at the end, just take the lid off and let it simmer uncovered for an extra 3 to 5 minutes. That gentle heat reduces the liquid and concentrates the flavor. If, however, you accidentally let it go too long and it looks dry, don’t panic! Just stir in a splash or two of extra chicken broth or even just water while it’s simmering until you get that lovely, glossy coating you want on the noodles.

Frequently Asked Questions About Chicken with Buttered Noodles

I get so many great questions about this recipe because everyone wants to make the best Chicken with Buttered Noodles at home! Here are a few things I hear most often when people are planning their easy chicken dinner.

Can I use chicken thighs instead of breasts in this Chicken with Buttered Noodles recipe?

Oh yes, you absolutely can! Chicken thighs are fantastic because they stay incredibly juicy. Since they are a bit fattier than breasts, you might need to add them back to the pan a minute or two earlier in the final simmering stage just to ensure they are piping hot all the way through. If you use boneless, skinless thighs, the cooking time will be very similar, but bone-in would take longer, so stick to boneless for this quick meal!

How long does it take to make this easy chicken dinner?

This is what I love most about it—it’s such a fast meal! You only need about 10 minutes of prep time to cube the chicken and chop your onion and garlic. Then, the actual cooking time on the stove is only about 20 minutes. So, for this easy chicken dinner, you’re looking at a total time commitment of right around 30 minutes from start to finish. Perfect for those busy nights when you’re starving!

I need a dairy-free option for this recipe. What substitutions should I make?

That’s easy to manage! If you need to skip the dairy, you just have to swap out the butter and the heavy cream. For the four tablespoons of butter, use a good quality plant-based butter alternative. And for the richness the cream provides, simply omit it entirely, or if you want that creamy mouthfeel, substitute it with an equal amount of unsweetened, full-fat coconut milk. It adds a lovely richness without tasting overtly like coconut in the final dish!

Storing Your Leftover Chicken with Buttered Noodles

Oh, leftovers! I always secretly hope I make too much of this Chicken with Buttered Noodles because it reheats surprisingly well. Since this is a skillet meal, we want to avoid drying out those tender noodles when we warm it up the next day.

The key is airtight storage and adding liquid back in during reheating. You can keep these delicious leftovers safe in the fridge for up to three days. Don’t just microwave it dry, though; that’s a recipe for tough noodles! Here is the simple breakdown for keeping this meal tasty:

Storage/Reheating Task	Instructions
Storage	Place cooled leftovers in an airtight container. Keep refrigerated for up to 3 days.
Reheating Method	Reheat gently in the same skillet over medium-low heat.
Moisture Trick	Add a splash of extra chicken broth or water (about 1-2 tablespoons per serving) while reheating to bring back the sauce consistency.

Share Your Experience with This Recipe

I truly hope this recipe brings some easy joy to your dinner table this week! I pour so much love into these simple skillet meals. If you tried this Chicken with Buttered Noodles, please come back and drop a rating below. I absolutely love hearing which tweaks you made! You can also see more of my favorite quick meals over on Pinterest.

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