Description
This Easy One-Pan Chicken & Buttered Noodles Dinner is the perfect comfort meal for busy nights. Juicy, seasoned chicken is pan-seared and served with tender egg noodles coated in a rich, buttery garlic sauce. Everything cooks in one pan, making it simple, quick, and perfect for a cozy, homemade dinner with very little cleanup.
Ingredients
-
1 lb (450 g) boneless, skinless chicken breasts, cut into strips
-
12 oz (340 g) egg noodles
-
4 tablespoons unsalted butter, divided
-
3 cups (720 ml) chicken broth
-
3 cloves garlic, minced
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1/2 teaspoon paprika
-
1/2 teaspoon salt, or to taste
-
1/4 teaspoon black pepper, or to taste
-
1 tablespoon fresh parsley, chopped (optional)
Instructions
-
In a bowl, season the chicken strips with salt, black pepper, garlic powder, onion powder, and paprika. Toss to coat evenly.
-
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and fully cooked. Remove chicken and set aside.
-
In the same skillet, melt the remaining 2 tablespoons of butter and add the minced garlic. Cook for 30–60 seconds until fragrant.
-
Pour in the chicken broth and bring to a gentle boil. Add the egg noodles and cook for 7–10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
-
If the noodles seem dry, stir in an extra 1/4 cup (60 ml) chicken broth to loosen them.
-
Return the cooked chicken to the pan and toss everything together until evenly mixed and heated through.
-
Sprinkle with fresh parsley if desired and serve hot.
Notes
Use chicken thighs instead of chicken breasts for a juicier result. If your noodles soak up too much liquid, add a little extra broth while stirring. You can customize the dish by adding vegetables like peas, spinach, or mushrooms. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes