Easy One-Pan Chicken with Buttered Noodles

There’s something almost nostalgic about the aroma of butter, garlic, and warm chicken mingling together in a single skillet — it fills the kitchen with a golden, savory promise. This Easy One-Pan Chicken with Buttered Noodles delivers that comfort in a hurry: tender, lightly browned chicken, pillowy egg noodles that soak up a shimmering butter-broth, and a final kiss of bright parsley. The textures are comforting — crisp-edged chicken against silky noodles — and the flavors are pure home: rich, savory, slightly garlicky, and utterly satisfying.

Whether you need a fuss-free weeknight dinner, a warming weekend meal for family, or something simple to bring to a small gathering, this recipe fits the bill. It’s quick enough for busy evenings, cozy enough for chilly nights, and unfussy enough to become a new household favorite. If you love recipes that come together in one pan and leave you with minimal cleanup (and maximum comfort), you’ll want to try this tonight. For another comforting noodle-chicken idea, check out this sticky garlic chicken noodles twist on pan-cooked chicken and pasta.

At a Glance

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Difficulty Level: Easy / Weeknight-friendly

Nutrition Information

Estimated nutrition per serving (assuming 4 servings total). Estimates are calculated from ingredient totals using USDA FoodData Central values and commonly accepted nutritional databases; use these as approximations and consult your healthcare provider for personalized advice.

Calories: ~510 kcal
Protein: ~42 g
Carbohydrates: ~40 g
Fat: ~18 g
Fiber: ~1.7 g
Sodium: variable (see note)

Notes:

Sodium will vary widely depending on the chicken broth and whether salted butter is used. Using low-sodium broth and unsalted butter will significantly reduce the sodium content. For basic guidance on healthy eating and nutrient goals, see resources such as the USDA FoodData Central and the Mayo Clinic.

Why You’ll Love It

Speed and simplicity: One pan, minimal hands-on time, and a comforting meal on the table in about half an hour.
Comfort-factor: The buttery noodles paired with juicy, pan-seared chicken taste like a classic cozy dinner — think of Sunday-supper vibes on a weeknight.
Family-friendly: Mild, familiar flavors make it a winner with kids and adults alike, and it pairs well with quick veggies or a simple salad.
Versatility: Easy to adapt for dietary needs or to lift with extra herbs, veggies, or a splash of lemon.

How to Make Easy One-Pan Chicken with Buttered Noodles

Ingredients

1 lb (about 450 g) chicken breast (2 medium breasts)
8 oz (about 225 g) egg noodles
4 tbsp butter, divided (about 56 g)
2 cups (480 ml) chicken broth (low-sodium recommended)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Optional ingredients and substitutions:

Use boneless, skinless thighs instead of breasts for more fat and juicier meat.
Swap egg noodles for wide gluten-free noodles or 8 oz cooked rice for a gluten-free version.
Replace butter with olive oil or vegan butter for a dairy-free twist.
Add 1 cup fresh spinach or 1 cup sliced mushrooms mid-cook for extra veggies.
Use low-sodium or homemade chicken broth to control sodium.

Step-by-step Directions

In a large skillet over medium heat, melt 2 tablespoons of butter.
Season the chicken breasts on both sides with salt and pepper. Add them to the pan and cook 5–7 minutes per side, until browned and cooked through (internal temperature 165°F / 74°C). Remove the chicken and set aside to rest.
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom for extra flavor.
Pour in the chicken broth and bring it to a gentle simmer.
Add the egg noodles, pressing them into the liquid so they’re mostly submerged. Cook, stirring occasionally, until the noodles are tender — usually about 8–10 minutes (follow package cues). If the pan gets too dry before noodles are done, add a splash more broth or water.
Once the noodles are cooked, stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper.
Slice the chicken and return it to the pan, tossing gently to combine and warm through.
Garnish with chopped parsley and serve hot.

Practical tips:

Don’t overcrowd the pan when searing chicken; cook in a single layer for even browning.
Check doneness with a thermometer (165°F / 74°C for chicken breast) or slice into the thickest part to ensure no pink remains.
If noodles finish before chicken is fully reintroduced, reduce heat and cover the pan to keep everything warm without overcooking.

Serving Suggestions

Serve it plain for a cozy bowl of comfort.
Finish with an extra pat of butter or a drizzle of good olive oil for shine.
Add a squeeze of lemon juice and extra parsley for brightness.
Pair with a crisp green salad or steamed broccoli for balance.
Turn it into a brunch-like plate: a fried egg on top elevates the richness, or pair with a strong black coffee for a savory breakfast option. For ideas that pair well with eggs and vegetables, see this baked feta eggs with tomatoes and spinach for inspiration.

How to Store

Room temperature: Do not leave cooked chicken and noodles at room temperature for more than 2 hours (1 hour if above 90°F/32°C) for food safety.
Refrigeration: Store in an airtight container for 3–4 days. Reheat in a skillet over low heat with a splash of broth to restore moisture, or microwave in short bursts, stirring in between.
Freezer: Freeze in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator overnight before reheating. Note that the texture of noodles can change slightly after freezing; add a little extra butter or broth when reheating to revive the sauce.

Pro Tips & Tricks

Best chicken cut: Boneless, skinless chicken breasts are convenient, but thighs provide more forgiving moisture; choose based on preference.
Browning = flavor: Don’t skip browning the chicken — those fond bits are flavor gold and enrich the noodle broth.
Noodle timing: Stir noodles gently but not constantly; you want them to release starch to thicken the broth slightly, but over-stirring can make them gluey.
Control sodium: Use low-sodium broth and season gradually; you can always add salt at the end.
Resting matters: Let cooked chicken rest 5 minutes before slicing to retain juices.

Creative Twists

Lemon-Herb Version: Add zest and juice of 1 lemon plus a tablespoon of chopped thyme or dill for a bright, spring-forward dish.
Creamy Mushroom & Spinach: Stir in 1/2 cup heavy cream (or coconut cream) and 1 cup sautéed mushrooms and 2 cups fresh spinach until wilted for a richer, veggie-forward plate.
Vegan Option: Use firm tofu steaks (pan-seared), vegan butter, vegetable broth, and gluten-free pasta or chickpea-based noodles for a plant-based alternative. Add nutritional yeast for a savory boost.
Spicy Kick: Add red pepper flakes or a spoonful of harissa to the broth for heat and complexity.
Cheesy Upgrade: Stir in 1/2 cup grated Parmesan at the end for an umami finish.

Frequently Asked Questions

Q: Can I use pre-cooked or rotisserie chicken?
A: Yes — add pre-cooked chicken toward the end just to warm through. Reduce initial searing time or skip it, and adjust seasoning.

Q: My noodles absorbed all the liquid before they were tender — what went wrong?
A: Either the heat was too high (causing rapid evaporation) or too little liquid was used. Keep a gentle simmer and add more broth or water as needed; cover the pan briefly if needed.

Q: How can I make this lower in fat?
A: Use 2 tbsp butter instead of 4, substitute part or all butter with olive oil, choose chicken breast, and use low-fat broth.

Q: Can this be made gluten-free?
A: Yes — swap egg noodles for certified gluten-free pasta or rice noodles; cooking time may vary.

Q: How do I keep noodles from turning mushy when reheating?
A: Reheat gently in a skillet with a splash of broth, stirring just until warmed. Avoid overheating in the microwave for long periods.

Conclusion

This one-pan chicken with buttered noodles is a dependable comfort classic that’s easy to make, adaptable, and deeply satisfying. Try it as written, experiment with the creative twists above, and share your results so we can swap tips — good food stories are meant to be shared. For a variation that leans into skillet simplicity, you might enjoy the One Pot Chicken and Noodles Skillet. If you want to compare techniques and flavor profiles, check out this alternate Easy One-Pan Chicken with Buttered Noodles Recipe for inspiration.

Happy cooking — and if you make it, drop a note about what variations you tried!