Description
A cozy and quick one-pan chicken with buttered noodles recipe featuring tender chicken breasts, garlic butter, and cheesy egg noodles—all cooked in one skillet for easy cleanup and a satisfying meal.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 boneless skinless chicken breasts
Salt and pepper to taste
3 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
8 oz egg noodles (uncooked)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Optional: lemon wedges for serving
Instructions
- Heat butter and olive oil in a large deep skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then cook for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same pan, sauté minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil.
- Stir in egg noodles, reduce heat to medium, and cook uncovered for 8-10 minutes, stirring occasionally, until noodles are tender and most broth is absorbed.
- Return chicken to the pan and warm through for 1-2 minutes.
- Stir in Parmesan cheese and parsley before serving. Serve with lemon wedges if desired.
Notes
Swap chicken breasts with boneless thighs for a juicier result.
Add cream or sour cream for richer noodles.
For spice, use red pepper flakes or hot sauce.
Include steamed broccoli or peas for a full meal.
Rotini or fettuccine can substitute egg noodles.
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of broth on the stovetop or microwave covered.
Not recommended for freezing as noodles may get mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
