One-Pan Chicken with Buttered Noodles

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There are nights when I crave comfort in its purest form. For me, nothing speaks to that more than a skillet filled with tender chicken thighs and rich, buttery noodles. This One-Pan Chicken with Buttered Noodles came from a mix of nostalgia and the need for convenience. It brings back memories of family dinners, where simple ingredients turned into something magical.

When I set out to create this recipe, my goal was to make it weeknight-friendly without sacrificing flavor. The chicken is seasoned and seared to golden perfection, locking in those juices, while the noodles soak up all the rich, savory pan drippings. I use wide egg noodles because they hold onto the buttery sauce beautifully, creating the perfect bite every time.

What I love most is that everything comes together in one pan. That means fewer dishes, less cleanup, and more time enjoying a hearty, comforting meal. If you’re looking for a recipe that delivers flavor, ease, and a little bit of old-school comfort, this is the one you need to try.

For another cozy and creamy dish, check out my Creamy Beef and Shells Recipe or dive into this comforting Stovetop Creamy Ground Beef Pasta.

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

This dish checks all the boxes. It’s quick to prepare, uses ingredients you likely have on hand, and it’s incredibly satisfying. The chicken is juicy, seasoned just right, and develops a crispy skin while cooking in the same pan as the noodles. The buttered noodles are simple yet indulgent, offering a silky texture and subtle richness.

One pan means you’re saving time and effort without compromising on taste. It’s perfect for busy nights when you still want a homemade meal that feels special. And the flavors are universally loved, making this a hit with kids and adults alike. This recipe isn’t just easy—it’s a keeper you’ll want to make over and over.

How to Make One-Pan Chicken with Buttered Noodles

Step 1: Season and Sear the Chicken
Start with bone-in, skin-on chicken thighs for maximum flavor. Pat them dry with paper towels, then season generously with salt, pepper, garlic powder, and paprika. Heat a large, deep skillet over medium-high heat and add a touch of olive oil. Sear the chicken, skin-side down first, until the skin is golden and crisp, about 5-6 minutes per side. Remove the chicken and set it aside.

Step 2: Cook the Noodles in the Same Pan
In the same pan, reduce the heat slightly and deglaze with a bit of chicken broth, scraping up the flavorful bits from the bottom. Pour in the rest of the broth and bring it to a gentle boil. Add uncooked wide egg noodles and stir to ensure they don’t stick. Nestle the seared chicken thighs back into the pan over the noodles.

Step 3: Simmer Until Done
Cover the skillet and let everything simmer on medium-low heat for about 15-18 minutes. The noodles will absorb the broth, and the chicken will finish cooking through. If needed, add a splash more broth to keep the noodles from drying out.

Step 4: Finish with Butter and Fresh Herbs
Once the noodles are tender and the chicken is fully cooked, turn off the heat and stir in a generous amount of unsalted butter. This creates that rich, silky texture that makes the dish so satisfying. Sprinkle freshly chopped parsley over the top for a bright, herby finish.

Recipe Variations and Possible Substitutions

You can easily swap the chicken thighs for boneless, skinless cuts if you prefer a leaner option, though you may miss out on some richness. Chicken breasts work well too—just reduce the cooking time slightly to avoid drying them out.

For a twist on the noodles, try using fettuccine or even orzo for a different texture. If you’re looking for extra creaminess, stir in a splash of heavy cream with the butter at the end.

To add more veggies, toss in frozen peas or baby spinach during the last five minutes of cooking. They’ll wilt perfectly and add a pop of color and nutrients without extra hassle.

And for a little extra kick, sprinkle in some red pepper flakes or finish with a squeeze of fresh lemon juice to brighten things up.

Serving and Pairing Suggestions

One-Pan Chicken with Buttered Noodles is a satisfying main dish all on its own, but a few simple additions can turn it into a full feast. I love serving it with a crisp green salad tossed in lemon vinaigrette to balance out the richness of the noodles. A side of roasted vegetables like carrots or asparagus works beautifully too, adding both color and nutrition.

For drinks, a chilled glass of white wine like Chardonnay or Sauvignon Blanc complements the buttery sauce and savory chicken nicely. If you’re serving this for a family dinner, iced tea or sparkling water with lemon is always a hit.

And if you’re planning ahead for leftovers, double the batch—this dish tastes even better the next day!

Storage and Reheating Tips

To store leftovers, let everything cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 4 days.

When reheating, add a splash of chicken broth or water to the noodles before microwaving to bring back that luscious texture. You can also reheat it on the stovetop over low heat, stirring gently until warmed through. Avoid high heat to prevent the chicken from drying out.

Freezing isn’t ideal for this recipe due to the noodles, which can get mushy after thawing, but the cooked chicken itself freezes well. Simply reheat the chicken in a pan and cook fresh noodles when you’re ready to serve.

Frequently Asked Questions

Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used. Just reduce the cooking time slightly since they cook faster than bone-in pieces.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative. The flavor will be slightly different, but still delicious.

Do I need to cook the noodles before adding them?

No, the noodles cook directly in the pan with the broth and chicken. It saves time and adds flavor.

How can I tell when the chicken is done?

Use a meat thermometer if you’re unsure. Chicken is safe to eat at an internal temperature of 165°F (74°C).

What herbs work best with this dish?

Parsley is classic, but thyme or rosemary also work beautifully. Add them toward the end to preserve their flavor.

Related Recipe You’ll Like

If you enjoyed this One-Pan Chicken with Buttered Noodles, you’re going to love a few other cozy, family-friendly meals from my kitchen. My Creamy Beef and Shells Recipe delivers the same comforting, one-pot simplicity with a creamy tomato-based sauce that clings to every pasta shell. It’s a quick favorite when you want something hearty but low-effort.

Another fantastic option is the Stovetop Creamy Ground Beef Pasta. It’s packed with flavor and incredibly simple to throw together after a long day. Both recipes are perfect weeknight go-to’s that are equally indulgent and satisfying.

If you’re looking for something a little different but still in the comfort food zone, try my Cheesesteak Tortellini in Rich Provolone Sauce. It’s a flavor bomb of savory steak, cheesy tortellini, and a luscious, melty sauce.

Save and Share This One-Pan Chicken with Buttered Noodles for Later

If this recipe made your mealtime easier and tastier, don’t forget to save it for next time. Pin it to your favorite Pinterest board so it’s just a click away when you need dinner inspiration. Share it with friends and family who love simple, delicious recipes too!

Whether it’s your first time making it or your tenth, One-Pan Chicken with Buttered Noodles is the kind of meal that brings everyone to the table. Let others in on the secret by sharing it on Facebook, Instagram, or your favorite food group. Your share might just become someone else’s favorite dinner.

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