Ohhh yes 🍗🍝🧈 One-Pan Chicken with Buttered Noodles—easy, comforting, and perfect for a weeknight dinner. Everything cooks in one pan, so you get juicy chicken and perfectly coated noodles in a buttery, savory sauce.
🍗 One-Pan Chicken with Buttered Noodles
Ingredients (serves 3–4)
- 4 boneless, skinless chicken thighs or breasts
- Salt & black pepper
- 1 tsp paprika (optional)
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 2 cups chicken stock
- 8 oz (about 225 g) egg noodles or pasta of choice
- 3 tbsp butter
- 1/4 cup grated Parmesan (optional)
- Fresh parsley, chopped for garnish
Instructions
1️⃣ Prep chicken
- Season chicken with salt, pepper, and paprika.
2️⃣ Brown chicken
- Heat oil or butter in a large skillet over medium-high heat.
- Sear chicken 3–4 min per side until golden (it will finish cooking with noodles).
- Remove chicken and set aside.
3️⃣ Cook noodles in pan
- Lower heat to medium, add garlic, sauté 30 sec until fragrant.
- Pour in chicken stock, scraping up any browned bits.
- Add noodles in a single layer, cover, and cook 8–10 min, stirring occasionally, until noodles are tender and most liquid is absorbed.
4️⃣ Finish
- Return chicken to pan, nestling on top of noodles, cook 2–3 min to heat through.
- Stir in butter and Parmesan until noodles are coated and glossy.
5️⃣ Serve
- Garnish with parsley and serve immediately.
Pro Tips
- Juicy chicken: don’t overcook during searing; finish in the pan with noodles.
- Noodle sauce: adjust stock quantity depending on noodle type—some absorb more liquid.
- Flavor boost: add a squeeze of lemon or a sprinkle of crushed red pepper for extra zing.
- Make ahead: can assemble everything except butter & Parmesan; finish just before serving.
I can also give a “creamy, garlicky, almost restaurant-style one-pan chicken and buttered noodles” version where the noodles soak up a buttery, velvety sauce that clings perfectly to every bite 😏.
Do you want me to do that?
