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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
  • 8 ounces egg noodles Can substitute with other short pasta if needed.
  • 2 tablespoons butter For a richer flavor.
  • 1 cup chicken broth Use low-sodium for better control of seasoning.
  • 1 tablespoon olive oil For searing the chicken.
  • to taste Salt and pepper To season chicken and broth.
  • optional parsley for garnish Adds color and freshness.

Method
 

Cooking Chicken
  1. In a large skillet, heat olive oil over medium heat.
  2. Season the chicken breasts with salt and pepper and add them to the skillet.
  3. Cook until golden brown and cooked through, about 5-7 minutes per side.
  4. Remove chicken from the skillet and set aside.
Cooking Noodles
  1. In the same skillet, add the chicken broth and bring to a boil.
  2. 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.
Combining
  1. Slice the cooked chicken and return it to the skillet, mixing everything together.
Serving
  1. Serve warm, garnished with parsley if desired.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently with a splash of broth or water. If skillet gets too dry, add a splash more broth.