Easy One-Pan Chicken with Buttered Noodles for Weeknights (Print Version)
Make Easy One-Pan Chicken with Buttered Noodles for a fuss-free dinner. Tender chicken and rich noodles, a total weeknight win!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Stars
01 -
Boneless, Skinless Chicken Thighs (1.5 lbs)
02 -
Wide Egg Noodles (12 oz)
→ Flavor Foundations
03 -
Chicken Broth (4 cups)
04 -
Unsalted Butter (4 tbsp)
05 -
Garlic, minced (4 cloves)
06 -
Yellow Onion, diced (1 medium)
07 -
Heavy Cream (1/2 cup)
→ Finishing Touches
08 -
Fresh Parsley, chopped (1/4 cup)
→ Seasonings
09 -
Salt, to taste
10 -
Black Pepper, to taste
# Instructions:
01 -
First, pat those chicken thighs dry – this is super important for getting a nice sear! Heat a large, oven-safe skillet (I use my trusty cast iron) over medium-high heat with a tablespoon of olive oil. Season the chicken with salt and pepper, then sear for about 4-5 minutes per side until beautifully golden brown. You want that gorgeous crust. Don't overcrowd the pan, or the chicken will steam instead of sear. I've definitely crammed too much in before, and it was a soggy mess.
02 -
Remove the chicken and set it aside. Reduce the heat to medium. Add another tablespoon of butter to the skillet, then toss in your diced onion. Cook until softened and translucent, about 3-4 minutes, scraping up any browned bits from the chicken (that's flavor!). Then, add the minced garlic and cook for just another minute until fragrant. Don't let it burn; burnt garlic is a sad, bitter thing, and I've definitely done that when I got distracted by a cat video.
03 -
Pour in the chicken broth and bring it to a simmer, stirring well. Let it bubble gently for about 5 minutes to reduce slightly and concentrate those amazing flavors. This is where the magic starts to happen, and your kitchen will begin to smell absolutely incredible. I sometimes add a tiny splash of white wine here if I have an open bottle, just for extra depth, but it's totally optional.
04 -
Add the wide egg noodles directly into the simmering broth. Make sure they're submerged. Give them a good stir to prevent sticking. This is the beauty of the one-pan method – no separate pot for pasta! Keep an eye on them; egg noodles cook pretty fast. I usually set a timer because I'm notorious for forgetting the noodles until they're mush.
05 -
Nestle the seared chicken thighs back into the skillet, right amongst the noodles. Pour in the heavy cream and the remaining butter. Stir gently to combine everything, making sure the chicken is partially submerged in the creamy sauce. Reduce the heat to low, cover the skillet, and let it all simmer for about 10-12 minutes, or until the chicken is cooked through and the noodles are tender and have absorbed most of the liquid.
06 -
Remove the skillet from the heat. Give everything one last gentle stir, making sure to scrape up any bits from the bottom. Taste and adjust seasoning if needed – sometimes a little more salt or pepper makes all the difference. Sprinkle generously with fresh chopped parsley. The vibrant green against the creamy noodles and chicken just looks so inviting. I honestly can't resist a quick taste straight from the pan at this point!
# Notes:
01 -
Don't skip searing the chicken; that crust adds so much flavor to the whole dish.
02 -
Reheat leftovers gently on the stovetop with a splash of broth or cream to revive the sauce.
03 -
If you're out of heavy cream, a bit of cream cheese can work in a pinch for thickness, I've tried it!
04 -
Serve with a crisp green salad to balance the richness, it's my favorite combo.
# Tools You'll Need:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 45 g
Protein: 40 g