Description
This easy and delicious One-Pan Chicken with Buttered Noodles recipe combines juicy, seasoned chicken breasts with tender egg noodles cooked in flavorful chicken broth. Finished with butter, Parmesan cheese, and fresh parsley, it’s a comforting meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper, to taste
Noodles
- 3 cups chicken broth
- 8 oz egg noodles
- 3 tbsp butter
- ¼ cup Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat.
- Season Chicken: Sprinkle the chicken breasts with garlic powder, salt, and black pepper to taste.
- Cook Chicken: Place the chicken in the skillet and cook for 7-8 minutes per side, until golden brown and fully cooked through.
- Remove Chicken: Take the chicken out of the skillet and set aside.
- Cook the Noodles: In the same skillet, pour in the chicken broth and bring it to a gentle simmer.
- Add Egg Noodles: Stir in the egg noodles and cook according to package instructions, about 6-8 minutes, until tender.
- Add Butter: Reduce the heat and stir in the butter until melted and fully incorporated into the noodles.
- Return Chicken: Slice the cooked chicken breasts and return them to the pan, combining them with the noodles.
- Garnish: Sprinkle the Parmesan cheese over the dish if using, and garnish with freshly chopped parsley.
- Serve: Serve the buttery chicken and noodles warm and enjoy your comforting one-pan meal!
Notes
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use freshly grated Parmesan for best taste if available.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
