One-Pan Chicken with Buttered Noodles
An incredibly comforting dish combining tender chicken and flavorful noodles for a rich and satisfying meal, perfect for any occasion.
Ingredients
Main Protein
- 1.5 lbs 4 boneless, skinless chicken breasts Trim any excess fat and season with salt and pepper.
Starch/Pasta
- 8 oz egg noodles Cook according to package instructions until al dente.
Seasoning/Spice Blend
- Salt and Pepper salt and pepper to taste Seasoning is crucial for bringing out the dish's full flavors.
Liquids/Dairy
- 2 cups low-sodium chicken broth Keeps the dish moist and adds depth of flavor.
- 4 tbsp real butter Used in multiple stages of cooking.
Aromatics & Vegetables
- 4 cloves garlic, minced Key for aromatic base and flavor depth.
- ¼ cup fresh parsley, chopped Adds a beautiful pop of color and freshness.
Instructions
Cooking
- Heat a large pan over medium heat and melt 2 tablespoons of butter.
- Season the chicken breasts with salt and pepper, and place them in the pan. Cook for about 5-7 minutes per side, until they’re golden brown and cooked through (internal temperature should reach 165°F).
- Take the chicken out of the pan and let it rest on a plate.
- In the same pan, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1-2 minutes, until fragrant but not burnt.
- Pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits. Bring to a simmer for about 3 minutes.
- Add the egg noodles to the simmering broth. Cook for about 6-8 minutes, or until al dente, stirring occasionally.
- Once the noodles are cooked, return the chicken to the pan. Let it simmer for an additional 2-3 minutes to warm through.
- Top with chopped parsley and serve right from the pan.
Notes
Enhance flavor by marinating the chicken with herbs beforehand. Customize with seasonal vegetables like spinach or peas. Serve with grated Parmesan cheese on top for a cheesy twist.