What Makes This One-Pan Chicken with Buttered Noodles So Good

I used to think weeknight dinners required a heroic effort. You know the drill: multiple pots boiling over, a mountain of dishes, and that sinking feeling when you realize you’re out of clean pans. Then I cracked the code.

This One-Pan Chicken with Buttered Noodles is my culinary cheat code. It’s the dinner that saves your sanity when life gets chaotic. Forget the complicated recipes; this is flavor and comfort, all cooked in a single vessel.

Your future self, staring at an almost-clean kitchen, will thank you.

This isn’t just another chicken recipe. It’s a nostalgia trip to simpler times, but with way more flavor. The magic happens in one pan where the chicken sears, creating those delicious browned bits at the bottom.

Then, you deglaze that pan with broth, which soaks up all that savory goodness to cook the noodles. The result? Every single strand of pasta is infused with a rich, buttery, chicken-y essence.

It’s the kind of meal that feels like a hug from the inside. Who knew such a simple method could produce something so legitimately delicious?

Ingredients

Gathering the ingredients for this dish is almost as easy as making it. I love that I can grab most of this on a quick supermarket run without hunting for obscure items.

The star, aside from the chicken, is the wide egg noodles—they hold the sauce perfectly. Here’s your shopping list:

• 1.5 lbs boneless, skinless chicken thighs (trust me, the flavor is better than breasts)
• 8 oz wide egg noodles
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tsp dried thyme (or a few fresh sprigs if you’re fancy)
• Salt and black pepper to taste
• Fresh parsley, chopped (for that Insta-worthy garnish)

Step-by-Step Instructions

1. Season the chicken. Pat your chicken thighs completely dry with a paper towel.

   This is the secret to a perfect sear. Generously season both sides with salt and pepper.

2. Sear the chicken. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat.

   Place the chicken in the pan and sear for 5-6 minutes per side until you get a beautiful golden-brown crust. Remove the chicken and set it aside on a plate.

3. Cook the aromatics. Reduce the heat to medium.

   Add the remaining 2 tablespoons of butter to the same pan. Throw in the diced onion and cook until softened, about 3-4 minutes. Add the garlic and dried thyme, cooking for just one more minute until fragrant.

   Don’t let the garlic burn!

4. Deglaze and add noodles. Pour in the chicken broth, using your spoon to scrape up all those glorious browned bits from the bottom of the pan. This is pure flavor gold.

   Add the uncooked egg noodles directly into the broth.

5. Finish cooking. Return the seared chicken thighs to the pan, nestling them into the noodles and broth. Bring the liquid to a simmer, then cover the pan and reduce the heat to low.

   Let it cook for about 10-12 minutes, or until the noodles are tender and most of the liquid has been absorbed.

6. Serve and enjoy. Give everything a final stir, taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

   It’s that simple.

Storage Instructions

Got leftovers? Lucky you. Let the dish cool completely before transferring it to an airtight container.

It will stay fresh in the fridge for up to 3 days. To freeze, portion it into freezer-safe bags or containers. It freezes remarkably well for up to 2 months.

My favorite time-saving hack is to double the batch and freeze half for a future “emergency” dinner. Thaw overnight in the fridge before reheating.

Why You’ll Love This One-Pan Chicken with Buttered Noodles

• The Ultimate Cleanup Win: One pan means you’re spending less time scrubbing and more time relaxing. It’s a game-changer for busy weeknights.
• A Certified Crowd-Pleaser: This dish is the definition of comfort food.

  It’s a hit with adults and kids alike, making family dinners a no-brainer.

• Effortlessly Customizable: The base recipe is a perfect canvas. You can easily add in peas, spinach, or mushrooms to sneak in extra veggies without complaint.

Common Mistakes to Avoid

• Using wet chicken. If you don’t pat the chicken dry, you’ll steam it instead of searing it. We want a crust, people.
• Overcooking the noodles. They continue to cook off the heat, so take the pan off when they’re al dente to avoid mushy pasta.
• Skimping on the sear. Don’t move the chicken around!

  Let it sit and develop that beautiful, flavorful crust. Patience is a virtue, especially here.

Alternatives and Variations

This recipe is incredibly flexible. For a gluten-free version, simply swap the egg noodles for your favorite GF pasta, like brown rice noodles or chickpea pasta.

To make it dairy-free, use a plant-based butter or olive oil. You can also use chicken breasts if you prefer, but be mindful they cook faster and can dry out. Feeling adventurous?

Stir in a half-cup of heavy cream at the end for a richer sauce, or add a sprinkle of parmesan cheese. Check out my other easy dinner ideas for more inspiration.

FAQs

Can I freeze this?

Absolutely! This One-Pan Chicken with Buttered Noodles freezes beautifully.

Just make sure it’s cooled completely before storing it in a freezer-safe container for up to two months.

What’s the best substitute for egg noodles?

If you don’t have egg noodles, fettuccine or pappardelle broken into shorter pieces work great. For a healthier twist, I sometimes use whole wheat linguine.

How long does it stay fresh?

In the refrigerator, your leftovers will be perfect for about 3 days. Store them in a sealed container and reheat gently on the stove or in the microwave.

Is this kid-friendly?

Is the sky blue?

This is one of the most kid-approved meals in my rotation. The familiar, comforting flavors of chicken and buttery noodles are a guaranteed win for picky eaters.

Can I prep it ahead of time?

You can do some prep to make it faster! Chop your onions and garlic ahead of time and store them in the fridge.

You can also measure out your dry spices and broth so everything is ready to go when you start cooking. For more make-ahead magic, see my guide to meal prep.

Final Thoughts

This recipe is proof that you don’t need complexity for a seriously satisfying meal. It’s my go-to for a reason.

I hope this One-Pan Chicken with Buttered Noodles becomes a trusted favorite in your home, too. Give it a try this week and let me know how it goes in the comments! Don’t forget to share it with a friend who needs a dinner win.

If you love simple, flavorful dishes, you have to check out my best one-pan recipes collection next.