Hey y'all! If you need a cozy, no-fuss dinner that tastes like a warm hug, this One-Pan Chicken with Buttered Noodles Perfect for Busy Nights is your new go-to. Juicy, golden-seared chicken meets silky, buttery noodles in one skillet—fast, flavorful, and family-approved for any hectic weeknight or casual get-together. Let's get cooking!
Why You'll Love This One-Pan Chicken with Buttered Noodles Perfect for Busy Nights
- One pan, minimal cleanup—perfect when the sink is already full.
- Ready in about 30 minutes with simple, budget-friendly ingredients.
- Buttery, garlicky noodles pair with tender, juicy chicken for max comfort.
- Kid-friendly flavors that impress adults, too.
- Flexible recipe with easy swaps and add-ins.
Ingredients for One-Pan Chicken and Buttered Noodles
- 1.5 lb (680 g) boneless, skinless chicken thighs (about 6 small) – or 1.25 lb (570 g) chicken breasts
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- 1 tablespoon olive oil
- 4 tablespoon unsalted butter, divided
- 3 cloves garlic, minced
- 4 cups (950 ml) low-sodium chicken broth
- 12 oz (340 g) wide egg noodles
- 1 tablespoon fresh lemon juice (plus 1 teaspoon lemon zest, optional)
- 2 tablespoon fresh parsley, finely chopped
- ⅓ cup grated Parmesan (optional, but delicious)
- Pinch red pepper flakes (optional)
Prep & Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
How to Make One-Pan Chicken with Buttered Noodles Perfect for Busy Nights
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Season the chicken for one-pan success
Pat chicken dry. In a small bowl, mix 1 teaspoon kosher salt, black pepper, Italian seasoning, and paprika. Sprinkle evenly over both sides of the chicken.
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Sear the chicken until golden
Heat a large deep skillet (12-inch) over medium-high. Add olive oil and 1 tablespoon butter. When shimmering, add chicken in a single layer. Sear 4–5 minutes per side until deeply browned and nearly cooked through (internal temp will finish later). Transfer to a plate.
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Build buttery flavor for One-Pan Chicken & Noodles
Lower heat to medium. Add 1 tablespoon butter and the garlic. Cook 30–45 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Bring to a lively simmer.
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Simmer the noodles in the same pan
Add egg noodles and remaining ¼ teaspoon kosher salt. Stir, then nestle chicken (and any juices) on top. Cover and cook at a steady simmer over medium for 7–9 minutes, stirring noodles once halfway, until noodles are tender and chicken reaches 165°F (74°C). Remove lid and simmer 1–2 minutes if you prefer less liquid.
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Finish and serve this One-Pan Chicken with Buttered Noodles
Turn off heat. Stir in remaining 2 tablespoon butter, lemon juice (and zest), parsley, and Parmesan if using. Toss gently until noodles are glossy and buttery. Taste and adjust salt, pepper, or lemon. Sprinkle a pinch of red pepper flakes if you like a little heat. Serve hot and enjoy that silky, savory goodness!
Notes & Handy Tips
- Cook to temperature, not just time: Chicken is safe at 165°F (74°C). See the USDA chart for guidance: USDA safe internal temperature for chicken.
- Deglaze for flavor: After searing, scrape those browned bits—they’re pure savory gold. Learn more about deglazing here: How to deglaze a pan.
- Adjust liquid to your noodles: Brands vary. If noodles look thirsty before they’re tender, splash in ¼ cup hot water or broth at a time.
Variations: Easy One-Pan Chicken & Buttered Noodles
- Lemon-Herb: Add 1 teaspoon dried oregano, extra zest, and finish with more parsley and a squeeze of lemon.
- Creamy Mushroom: Sauté 8 oz sliced cremini after searing; stir in ⅓ cup cream with the final butter for velvety richness.
- Cajun Kick: Swap Italian seasoning for 1–1 ½ teaspoon Cajun seasoning; finish with scallions and hot sauce.
Required Equipment
- 12-inch deep skillet or sauté pan with lid
- Instant-read thermometer
- Tongs and wooden spoon
- Measuring cups and spoons
Storage for One-Pan Chicken & Noodles
- Fridge: Cool completely, then store airtight for 3–4 days.
- Reheat: Splash in a little water or broth and warm gently over medium-low, stirring until silky (3–5 minutes); or microwave in 45-second bursts, stirring in between.
- Freezer: Not ideal (noodles can soften), but doable up to 2 months; thaw overnight and reheat with extra broth and a fresh knob of butter.
Pairings & Serving Ideas
- Crisp green salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or asparagus for color and crunch.
- Garlic bread or a warm baguette to swipe through the buttery sauce.
Pro Tips for One-Pan Chicken with Buttered Noodles Perfect for Busy Nights
- Dry the chicken thoroughly before seasoning—surface dryness equals better browning and flavor. For searing technique, see pan-searing chicken thighs.
- Don’t over-stir the noodles while they cook; stir once halfway so they cook evenly without breaking.
- Finish off heat: Stir in butter, lemon, and cheese after turning off the burner so the sauce stays glossy, not greasy.
FAQ
- Can I use chicken breasts instead of thighs?
- Yes—use 1.25 lb breasts and sear 3–4 minutes per side. Nestle into the noodles to finish cooking to 165°F (74°C) so they stay juicy.
- Do I need to cook the noodles separately?
- Nope! The noodles simmer right in the broth with the chicken, soaking up savory flavor and starch for a naturally silky, buttery sauce.
- How can I make it lighter?
- Use 2 tablespoon butter instead of 4, skip Parmesan, and add extra parsley and lemon. You can also sub whole-wheat egg noodles.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs (or breasts), trimmed and patted dry
- 8 oz (225 g) egg noodles
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 cups (480 ml) low-sodium chicken broth
- ½ cup (120 ml) water
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh lemon juice (optional)
Instructions
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1Season the chicken on both sides with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
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2Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove chicken to a plate and set aside.
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3Reduce heat to medium, add butter to the same pan and melt. Pour in chicken broth and water, scraping up any browned bits from the bottom of the pan.
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4Add the egg noodles to the simmering liquid and nestle the seared chicken pieces on top. Cover the pan and simmer for 10-12 minutes, stirring once or twice, until noodles are tender and chicken reaches an internal temperature of 165°F (74°C).
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5Remove the chicken briefly, shred or slice if desired, then stir the noodles to finish cooking. Stir in lemon juice and chopped parsley for brightness. Return chicken to the pan, coat with the buttery noodles, adjust seasoning, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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