Introduction

This one-pan chicken with buttered noodles is a simple, comforting meal perfect for busy weeknights. Juicy, seasoned chicken cooks right alongside tender egg noodles in a flavorful broth. With just a few ingredients and minimal cleanup, it’s a delicious dinner you’ll want to make again and again.

The image shows a close-up of a baked dish with several round, golden-brown dumplings or rolls sitting in a creamy, light beige sauce. Each dumpling is topped with melted white cheese that stretches slightly, and small green herb bits are sprinkled all over. The dish is shiny and looks hot, with a slightly browned surface on the dumplings. The photo is clear and sharp, highlighting the creamy texture and fresh herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

4 cups chicken broth

8 ounces egg noodles

2 tablespoons unsalted butter

2 cloves garlic, minced

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Instructions

Step 1: Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.

Step 3: In the same skillet, add the chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they are fully submerged in the broth.

Step 4: Cover and cook the noodles for about 7-8 minutes, or until the noodles are al dente and most of the liquid has been absorbed.

Step 5: While the noodles are cooking, melt the butter in a separate pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 6: Once the noodles are cooked, add the butter and garlic mixture to the skillet with the noodles. Stir in the Parmesan cheese (if using) and toss to combine.

Step 7: Slice the cooked chicken and arrange it on top of the noodles.

Step 8: Garnish with fresh parsley and serve immediately.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.

Add a splash of cream or milk to the noodles at the end for a richer sauce.

Swap egg noodles for your favorite pasta shape if preferred.

For a spicy kick, sprinkle red pepper flakes when seasoning the chicken.

Fresh herbs like thyme or basil can be added for extra aroma and flavor.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts so they cook evenly with the noodles. If using frozen, thaw them fully before seasoning and cooking.

What if I don’t have chicken broth?

You can substitute with vegetable broth or even water, though the flavor will be milder. Adding a bit of bouillon or seasoning can help boost the taste.