Easy One-Pan Chicken with Buttered Noodles

A cozy, weeknight-friendly skillet dinner that combines juicy chicken with simple buttered egg noodles — ready in about 30 minutes and easy to customize.

introduction

This Easy One-Pan Chicken with Buttered Noodles is a comforting, hands-off meal perfect for busy evenings. Tender seared chicken breasts and egg noodles simmered in savory chicken broth are finished with butter for a silky, comforting sauce. It’s minimal fuss, minimal cleanup, and maximum flavor.

why make this recipe

• Fast and simple: ready in roughly 30 minutes.
• One-pan convenience: fewer dishes and easy cleanup.
• Kid-friendly and adaptable: mild flavors that welcome variations.
• Pantry-friendly ingredients: uses staples like egg noodles, broth, butter, and chicken.

how to make Easy One-Pan Chicken with Buttered Noodles

Start by searing seasoned chicken breasts until golden and cooked through, then use the same skillet to boil egg noodles in chicken broth so they absorb flavor. Finish by melting butter into the cooked noodles and returning sliced chicken to the pan to combine. The result is a cohesive, saucy skillet meal with tender proteins and buttery noodles.

Ingredients :

• 2 boneless, skinless chicken breasts
• 8 ounces egg noodles
• 2 tablespoons butter
• 1 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
2. In the same skillet, add the chicken broth and bring to a boil. Add egg noodles and cook according to package instructions until al dente.
3. Once noodles are cooked, reduce heat to low, add butter and stir until melted.
4. Slice the cooked chicken and return it to the skillet, mixing everything together.
5. Serve warm, garnished with parsley if desired.
   
   

how to serve Easy One-Pan Chicken with Buttered Noodles

Serve straight from the skillet for a rustic presentation. Garnish with chopped parsley or a squeeze of lemon for brightness. Pair with a crisp green salad, steamed vegetables, or roasted broccoli to add color and texture.

how to store Easy One-Pan Chicken with Buttered Noodles

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring between, until warmed through.

tips to make Easy One-Pan Chicken with Buttered Noodles

• Pound the chicken to even thickness if pieces are uneven so they cook uniformly.
• Use low-sodium chicken broth to better control seasoning.
• Don’t overcook the noodles—al dente texture holds up better when reheating.
• Let the chicken rest a few minutes after cooking before slicing to keep it juicy.
• If your skillet gets too dry while noodles cook, add an extra 1/4–1/2 cup broth.

variation (if any)

• Add sliced mushrooms, peas, or spinach to the skillet when the noodles are nearly done.
• Stir in grated Parmesan or a splash of cream for a richer, creamier sauce.
• Swap chicken breasts for boneless skinless thighs for deeper flavor.
• Use a different short pasta (rotini, shells) if egg noodles aren’t available.

FAQ

Q: Can I use frozen chicken breasts?
A: Yes — thaw completely before cooking for even searing, or adjust cook time and check internal temperature.

Q: Can I make this gluten-free?
A: Substitute gluten-free pasta and ensure your broth is labeled gluten-free.

Q: Is this freezer-friendly?
A: Cooked pasta and sauce can become softer after freezing; it’s best refrigerated, but you can freeze for up to 2 months and thaw/reheat gently.

Conclusion

If you want another one-pan perspective on chicken-and-noodles, check out this One Pot Chicken and Noodles Skillet recipe for more ideas and variations.