One-Pan Chicken with Buttered Noodles
A comforting one-pan dish featuring juicy chicken and tender noodles in a delicious broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 4 cups chicken broth
- 8 ounces egg noodles
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional) Can be omitted for a lactose-free option
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they are fully submerged in the broth.
- Cover and cook the noodles for about 7-8 minutes, or until the noodles are al dente and most of the liquid has been absorbed.
- While the noodles are cooking, melt the butter in a separate pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Once the noodles are cooked, add the butter and garlic mixture to the skillet with the noodles. Stir in the Parmesan cheese (if using) and toss to combine.
- Slice the cooked chicken and arrange it on top of the noodles.
- Garnish with fresh parsley and serve immediately.
Notes
Make sure to cook the chicken until it’s fully done to avoid any risk of undercooking. For extra creamy noodles, add more butter or cream. You can customize with vegetables like peas or bell peppers.