Delectable One-Pan Chicken with Buttered Noodles
This one-pan chicken and buttered noodles recipe is a savory and simple dish perfect for a weeknight meal. Tender chicken and rich egg noodles cook together in a flavorful broth for an easy and satisfying dinner.
Equipment
- Large oven-safe skillet or Dutch oven
- Paper towels
- Medium bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
- 12 oz Egg Noodles medium or wide
- 4 cups Low Sodium Chicken Broth
- 4 tablespoons Unsalted Butter divided
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dried Parsley
- Salt and Black Pepper to taste
- Fresh Parsley optional, for garnish
Instructions
Preparation
- Pat the chicken dry and toss with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, salt, and pepper until coated.
- Heat 2 tablespoons butter in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Deglaze the pan with a splash of chicken broth, scraping up any browned bits. Add the remaining chicken broth and bring to a simmer.
- Add egg noodles to the simmering broth, stir, cover, and cook for 8-10 minutes until tender and liquid is absorbed, stirring occasionally.
- Return chicken to the pan with noodles. Add remaining 2 tablespoons butter and 2 teaspoons dried parsley, stirring gently until butter melts and chicken is heated through.
- Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired, and serve immediately.
Notes
For extra flavor, consider adding a pinch of red pepper flakes with the spices for a subtle kick. Ensure your skillet is oven-safe if you plan to keep the dish warm in the oven before serving.