Warm, homey One-Pan Chicken with Buttered Noodles starts your weeknight with a cozy smell and simple comfort. This dish gives you juicy chicken, soft noodles, and a buttery sauce that kids and grown-ups both love. If you enjoy easy chicken dinners with mild flavors, try a similar idea from our friends over at chicken breast with zucchini and squash for extra veggies. It’s fast, fills the house with a good smell, and feels like a hug on a plate.
Why Make This Recipe
- Quick & Easy: One pan means less work and faster cleanup.
- Family Favorite: Mild, buttery noodles pair well with simple seasoned chicken.
- Budget-Friendly: Uses pantry staples like pasta, butter, and chicken thighs.
- Comforting: Warm butter and cooked noodles soothe and satisfy after a long day.
This recipe stands out because you cook the noodles and chicken together so the flavors blend. The sauce locks in warmth and gives a silky texture to the noodles. It brings a little nostalgia — like a simple home dinner that makes everyone slow down and enjoy the table.
Ingredients
For the chicken and seasoning:
- 1.5 lbs (about 700 g) bone-in or boneless chicken thighs, skin on or off (trim excess fat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the noodles and sauce:
- 8 oz (about 225 g) egg noodles or wide pasta
- 3 tablespoons unsalted butter, divided (softened is fine)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth (hot) — you can use water plus bouillon
- 1/2 cup milk or cream (for a richer sauce)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Salt and pepper to taste
Helpful notes: use unsalted butter so you can control salt. If you only have boneless breasts, trim and flatten slightly so they cook evenly.
How to Make One-Pan Chicken with Buttered Noodles
- Preheat the oven to 375°F (190°C) if using bone-in chicken; otherwise plan to finish on the stovetop. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika. (Why: dry chicken browns better and seasonings stick.)
- Heat a large ovenproof skillet or pan over medium-high heat and add olive oil. When the oil shimmers, place the chicken skin-side down. Cook 4–6 minutes until golden brown. Flip and cook 2 more minutes. (Mini-tip: don’t move the chicken too soon — it needs contact to brown.)
- Remove the chicken to a plate. Reduce heat to medium and add 1 tablespoon butter to the same pan. Add sliced onion and cook 4–5 minutes until soft and a bit sweet. Stir in garlic and cook 30 seconds until fragrant. (Why: onions and garlic build the flavor base.)
- Add the dry egg noodles to the pan and stir for 30 seconds to coat them in butter and onion flavors. Pour in hot chicken broth and bring to a simmer. Scrape any browned bits from the pan — those bits add rich flavor. (Mini-tip: hot broth helps the pasta cook evenly.)
- Nestle the browned chicken back on top of the noodles, skin-side up. Spoon a bit of the cooking liquid over the chicken. Cover the pan with a lid or foil. (Why: the lid traps steam so the noodles cook and the chicken finishes gently.)
- If using bone-in thighs, transfer the covered pan to the oven and bake 20–25 minutes until chicken reaches 165°F (74°C). If using boneless thighs, simmer covered on the stovetop for 10–12 minutes. Check pasta for tenderness. (Mini-tip: test pasta a minute before time is up to avoid mushy noodles.)
- When done, remove chicken to a plate and stir in remaining 2 tablespoons butter and the milk or cream into the noodles. This makes a silky sauce and brings a warm, buttery smell. Taste and adjust salt and pepper. (Why: butter and cream make the sauce smooth and rich.)
- Return the chicken on top or slice it and serve over the noodles. Sprinkle chopped parsley for a fresh color and mild herb note.
How to Serve One-Pan Chicken with Buttered Noodles
- Serve family-style right from the pan for a cozy, warm presentation.
- Garnish with chopped parsley and a squeeze of lemon for brightness.
- Pair with a simple green salad or steamed green beans to add a crisp texture.
How to Store One-Pan Chicken with Buttered Noodles
- In the fridge: cool to room temperature, then store in an airtight container for up to 3–4 days.
- In the freezer: place chicken and noodles in a freezer-safe container for up to 2 months (textures change a bit).
- To reheat: thaw overnight if frozen, then warm gently on the stovetop with a splash of broth or milk to loosen the sauce. Microwave in short bursts, stirring between, until heated through.
Tips to Make One-Pan Chicken with Buttered Noodles
- Use hot broth when adding pasta so it cooks evenly and saves time.
- Brown the chicken well for better texture and flavor.
- Don’t overcook the noodles — check a minute early.
- If sauce looks thin, stir in a small knob of cold butter off heat to thicken and gloss it.
Variation
- Gluten-free: swap in gluten-free wide noodles and use a gluten-free broth.
- Veggie boost: add sliced mushrooms or spinach in step 6 for more color and earthiness.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Use boneless breasts and flatten slightly so they cook in the same time as the pasta. Reduce final cooking time and check the internal temperature reaches 165°F (74°C).
What if my noodles absorb too much liquid?
Stir in a little extra hot broth or milk at the end to loosen the sauce. A splash of cream or a tablespoon of butter also brings back silkiness.
Can I make this ahead for meal prep?
You can cook it ahead and store in the fridge for up to 3 days. Reheat gently with a splash of broth to restore the sauce. For best texture, keep chicken and noodles together in one container so flavors stay linked.
Conclusion
This One-Pan Chicken with Buttered Noodles gives you warm, buttery comfort with very little fuss. The house fills with a homey aroma of browned chicken, sweet onions, and buttered noodles — a simple dinner that brings everyone to the table. If you want a similar chicken-and-veggie idea, check out One-Pan Chicken with Buttered Noodles for another take. Please leave a comment and a star rating if you try this recipe, and pin or share it on Facebook so friends can find a cozy weeknight meal. What twist did you try? Let us know below!
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One-Pan Chicken with Buttered Noodles
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and quick weeknight meal featuring juicy chicken and buttery noodles that the whole family will enjoy.
Ingredients
- 1.5 lbs (about 700 g) bone-in or boneless chicken thighs, skin on or off (trim excess fat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 8 oz (about 225 g) egg noodles or wide pasta
- 3 tablespoons unsalted butter, divided (softened is fine)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth (hot)
- 1/2 cup milk or cream (for a richer sauce)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) if using bone-in chicken.
- Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat a large ovenproof skillet over medium-high heat and add olive oil. Cook chicken skin-side down for 4–6 minutes until golden brown, then flip and cook for an additional 2 minutes.
- Remove the chicken and reduce the heat to medium. Add 1 tablespoon of butter and the sliced onion; cook for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds.
- Add the dry egg noodles to the pan and stir for 30 seconds to coat them in the flavors. Pour in hot chicken broth and bring to a simmer.
- Nestle the browned chicken on top of the noodles, spooning a bit of cooking liquid over it. Cover the pan with a lid or foil.
- If using bone-in thighs, transfer to the oven and bake for 20–25 minutes. If using boneless thighs, simmer covered on the stovetop for 10–12 minutes.
- Once cooked, remove chicken and stir in the remaining 2 tablespoons of butter and the milk or cream into the noodles. Adjust seasoning as needed.
- Return the chicken on top or slice it and serve over the noodles. Garnish with parsley if desired.
Notes
Use unsalted butter for better salt control; check noodles a minute early to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg