Can I use chicken breasts instead of thighs for this one pan chicken with buttered noodles recipe?

Yes, you can use boneless, skinless chicken breasts. However, chicken breasts tend to dry out more easily. I recommend cutting them into 1-inch pieces to ensure they cook evenly and quickly, adding them back into the pan with the noodles.

What kind of noodles are best for one pan chicken with buttered noodles?

Medium-width egg noodles are ideal for this recipe. They cook quickly and have a tender texture that perfectly soaks up the savory sauce. Other pasta types might require different cooking times or liquid amounts.

Can I add vegetables to this one pan chicken with buttered noodles dish?

Absolutely! This recipe is very versatile. You can add quick-cooking vegetables like frozen peas, corn, or diced carrots during the last 5-7 minutes of simmering. Sautu00e9ed mushrooms or spinach can also be added with the garlic.

How do I store and reheat leftovers of one pan chicken with buttered noodles?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat with a splash of chicken broth or water to rehydrate the noodles, or microwave in 1-minute intervals until heated through.

One Pan Chicken with Buttered Noodles: 7 Tips

Name: One Pan Chicken with Buttered Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1.5 lbs boneless, skinless chicken thighs 1 tsp salt, divide; 0.5 tsp black peppe; 0.5 tsp garlic powde; 0.5 tsp paprika 3 cloves garlic, minced 4 cups low-sodium chicken broth 12 oz medium egg noodles 4 tbsp unsalted butter 2 tbsp fresh parsley, chopped (for garnish)

Ingredients

Scale

1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs
1 tsp salt, divided
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp paprika
3 cloves garlic, minced
4 cups low-sodium chicken broth
12 oz medium egg noodles
4 tbsp unsalted butter
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Season generously on both sides with ½ tsp salt, black pepper, garlic powder, and paprika.
Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
Step 3: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Step 4: Add the egg noodles to the simmering broth, spreading them out. Nestle the seared chicken thighs back into the pan, partially submerged in the liquid.
Step 5: Cover the skillet tightly with a lid or foil. Reduce the heat to low and let it simmer for 12-15 minutes, or until the noodles are tender and most of the liquid has been absorbed and chicken is cooked through (internal temp 165°F/74°C).
Step 6: Remove the pan from the heat. Stir in the butter and remaining ½ tsp salt and fresh parsley until the butter has melted and coated the noodles. Taste and adjust seasonings as needed. Serve immediately.

Notes

For best results, use a large, heavy-bottomed skillet or a cast iron pan that can accommodate all ingredients comfortably. Ensure the pan is covered tightly during simmering to allow the noodles to cook evenly in the steam and broth. Adjust broth quantity slightly if your noodles absorb liquid differently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner Dishes
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 2g
Sodium: 680mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg

Keywords: one pan chicken, buttered noodles, one pot chicken, easy chicken dinner, weeknight meal, chicken and noodles, simple dinner, comfort food

Ingredients

Instructions

Notes

Nutrition

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