Description
Savory one-pan chicken with buttered noodles is a comforting, no-fuss dinner made for busy weeknights. Tender chicken breasts simmer with egg noodles in a light buttery broth, creating a simple family meal that feels warm and satisfying without extra cleanup.
Ingredients
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4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
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8 oz wide egg noodles
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4 tbsp unsalted butter, divided
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4 cloves garlic, minced
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2 cups low-sodium chicken broth
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1/4 cup fresh parsley, chopped
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1 tsp salt, plus more to taste
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1/2 tsp black pepper
Instructions
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Pat the chicken breasts dry with paper towels. If they are very thick, pound gently to an even thickness. Season both sides with salt and black pepper.
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Heat a large, deep skillet over medium-high heat. Add 1 tablespoon of butter and let it melt.
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Add the chicken breasts and cook for about 5 minutes per side, until golden-brown. Remove from heat briefly if needed; the chicken will finish cooking later.
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Reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring until fragrant.
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Pour in the chicken broth and bring to a boil. Stir in the egg noodles, making sure they are mostly submerged.
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Cover the skillet and simmer for 8–10 minutes, stirring once or twice, until the noodles are tender and the chicken reaches an internal temperature of 165°F.
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Remove the skillet from the heat. Stir in the remaining 3 tablespoons of butter until fully melted.
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Taste and adjust seasoning with additional salt if needed. Sprinkle with chopped parsley and serve warm.
Notes
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Use a deep skillet to keep the broth from spilling while simmering.
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Stir gently once or twice while the noodles cook to prevent sticking.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently with a small splash of broth to loosen the noodles.