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Easy One-Pan Chicken with Buttered Noodles

A quick, one-pan meal featuring chicken and noodles cooked in a savory broth with butter for a rich, comforting dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Use boneless and skinless for quicker cooking.
  • 8 oz egg noodles Can substitute with short pasta like shells or rotini.
  • 3 tablespoons butter Divided into 1 tablespoon for sautéing and the rest for tossing.
  • 1 onion, chopped Medium-sized onion.
  • 2 cloves garlic, minced Fresh garlic recommended.
  • to taste Salt and pepper Adjust according to preference.
  • 1 teaspoon Italian seasoning For flavor.
  • 2 cups chicken broth Low-sodium preferred.
  • to taste Parmesan cheese for serving Optional.

Method
 

Preparation
  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add chopped onion and garlic, sauté until soft.
  2. Season the chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. Add chicken broth and bring to a simmer.
  5. Add the egg noodles and cook according to package instructions, usually about 7-10 minutes.
  6. Once the noodles are cooked, return the chicken to the skillet. Add the remaining butter and gently toss everything to combine.
  7. Serve hot, topped with Parmesan cheese if desired.

Notes

For a creamier version, simmer a small splash of milk or cream in during the last few minutes. Store leftovers in an airtight container in the fridge for 3 to 4 days. This dish can also be frozen for up to 2 months.