One-Pan Chicken with Buttered Noodles
A simple yet flavorful dinner option combining tender chicken breasts with egg noodles in a creamy, savory sauce, all cooked in one pan.
Ingredients
Protein
- 2 pieces chicken breasts Thin-cut for even cooking recommended.
Noodles
- 8 oz egg noodles Ensure to cook al dente.
Sauce
- 2 tbsp butter For melting in the skillet.
- 1 tbsp olive oil For cooking the chicken.
- 2 cups chicken broth Use low-sodium if preferred.
- 1/2 cup heavy cream Can substitute with half-and-half or thickened plant-based milk.
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- to taste salt
- to taste pepper
Toppings
- to taste Fresh parsley For garnish.
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil.
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and set aside.
Cooking
- In the same skillet, add the butter and let it melt.
- Add the chicken broth, bringing it to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes to slightly thicken the sauce.
- Add the egg noodles to the skillet, stirring to coat them in the sauce. Cover and cook for 8-10 minutes until noodles are tender, stirring occasionally.
- Slice the cooked chicken breasts and return them to the skillet, mixing with the noodles and sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
Serve with a simple green salad or steamed vegetables for a balanced meal. Garlic bread makes a perfect side to soak up the creamy sauce. Consider variations with shrimp, tofu or adjusting spices to suit your taste. Leftovers can be stored for up to 3 days in an airtight container.