Introduction
Close your eyes and imagine the warm, comforting scent of butter melting into a pan, mingling with a faint whisper of garlic and the rich, savory perfume of golden-browned chicken. Pull a fork through pillowy egg noodles coated in glossy butter and chicken broth — the noodles give way with a gentle, satisfying resistance; the chicken yields tender, juicy flakes. This Easy One-Pan Chicken with Buttered Noodles is the kind of food that hugs you from the inside out.
Whether you’re tucking into a weeknight dinner after a long day, feeding loved ones at a casual family gathering, or craving something nostalgic and simple on a chilly evening, this recipe delivers. It’s fast, unfussy, and delivers maximum comfort with minimal cleanup. If you want a printable reference while you cook, check the step-by-step version here: Easy One-Pan Chicken — printable.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 2 generous servings (adjust up by multiplying ingredients)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yields 2 servings). These values are approximate and were calculated using USDA FoodData Central values for common ingredients and typical product nutrition labels. Individual results will vary with chicken size, noodle brand, and how much salt/butter you ultimately use. For general daily intake guidelines, see resources from the CDC and Mayo Clinic.
Per serving (approximate):
- Calories: 920 kcal
- Protein: 66 g
- Carbohydrates: 82 g
- Total Fat: 34 g
- Saturated Fat: 14.5 g
- Dietary Fiber: 3 g
- Sugars: 2–4 g
- Sodium: highly variable; roughly 500–900 mg depending on broth and added salt
Notes on accuracy and health:
- Estimates are based on USDA FoodData Central ingredient values and typical product labels. For stricter tracking, weigh ingredients and consult exact labels.
- If you’re monitoring saturated fat or sodium, reduce butter or choose low-sodium broth. The American Heart Association and Mayo Clinic offer guidance on saturated fat and sodium intake limits.
Why You’ll Love It
- Comfort with zero fuss: This dish tastes like homemade comfort but requires just one pan and little hands-on time.
- Big, balanced plates: Tender protein and hearty egg noodles make it a satisfying meal that fills you up without needing fancy sides.
- Memory-making: The aroma is instantly nostalgic — it evokes cozy family kitchens and simple meals that bring people together.
- Adaptable and quick: Perfect for busy weeknights, late lunches, or when you want a bowl that feels indulgent but is ready in under 40 minutes.
How to Make Easy One-Pan Chicken with Buttered Noodles
Ingredients
- 2 chicken breasts (about 12 oz / 340 g total), boneless, skinless
- 8 oz egg noodles (dry)
- 4 tbsp butter, divided
- 2 cups (480 ml) chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
- Parsley for garnish
Optional ingredients / substitutions
- Use skin-on chicken thighs (boneless) for more flavor — increase cook time slightly.
- Swap in whole-wheat or gluten-free noodles to accommodate diet needs.
- Replace up to half the butter with olive oil for a lighter fat profile.
- Add 1/2 cup frozen peas or a handful of spinach toward the end for color and nutrients.
Method (step-by-step)
- In a large pan, melt 2 tablespoons of butter over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Place the chicken in the pan and cook for 6–7 minutes on each side until golden brown and fully cooked (internal temperature 165°F / 74°C).
- Remove the chicken from the pan and set aside, tent loosely with foil.
- In the same pan, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom for flavor.
- Add the egg noodles and cook according to package instructions (usually 7–10 minutes) until tender, stirring occasionally to prevent sticking.
- Stir in the remaining butter and mix until melted and the noodles are glossy and coated.
- Slice the chicken and place it on top of the noodles.
- Garnish with parsley and serve hot.
Practical tips
- Don’t overcrowd the pan when browning chicken — give each breast space so it develops a golden crust.
- Use a meat thermometer to confirm doneness; 165°F (74°C) is the safe internal temperature.
- If noodles absorb too much liquid before cooking through, add small splashes of hot broth or water and continue cooking until tender.
- Deglaze the pan with the broth after removing the chicken — those fond bits boost flavor.
For another printable variant and an alternate spice profile, see this companion recipe: Butter Chicken with Coriander Rice — printable.
Best Pairings
- Simple sides: A crisp green salad with lemon vinaigrette or steamed green beans to cut the richness.
- Light drinks: Iced tea, sparkling water with lemon, or a light-bodied white wine like Sauvignon Blanc.
- Cozy pairings: Serve with a cup of chamomile or mild black tea for an easy, homey meal.
- For brunch: Pair a smaller portion with scrambled eggs and roasted tomatoes for a brunch-style spread.
Shelf Life & Storage
- Room temperature: Do not leave perishable cooked chicken and noodles at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or in the microwave until steaming hot throughout (165°F / 74°C).
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of noodles may soften after freezing and reheating.
Chef’s Advice
- Best cuts: Boneless, skinless chicken breasts give lean tenderness and cook quickly; boneless thighs give more fat and flavor and are more forgiving for longer cooking.
- Browning matters: A good sear increases flavor through the Maillard reaction — don’t rush it. Moderate heat and patience = better taste.
- Noodle texture: Stir occasionally but not constantly. Overstirring can make noodles break down; under-stirring can cause sticking.
- Sauce richness: If you prefer a creamier sauce, stir in 1/4–1/2 cup of cream or a splash of half-and-half after the noodles are cooked.
Creative Twists
- Garlic-Butter Lemon Chicken Noodles
- Add 1–2 cloves minced garlic when melting butter and finish with a squeeze of fresh lemon and zest for brightness.
- Mushroom & Thyme One-Pan Version
- Sauté 6 oz sliced mushrooms after removing chicken; add fresh thyme and fold into noodles for earthy depth.
- Lighter, Broth-Forward Option
- Reduce butter to 2 tbsp and use low-sodium broth. Add a handful of chopped kale or spinach for extra fiber and color.
- Vegan/Vegetarian Swap
- Replace chicken with pan-seared tofu or tempeh, swap butter for vegan butter or olive oil, and use vegetable broth. Use gluten-free pasta for GF diets.
Recipe Q&A
Q: Can I use frozen chicken?
A: Yes — thaw thoroughly before cooking for even browning and accurate cooking times.
Q: My noodles are gummy. What happened?
A: Likely too much stirring or high heat. Cook noodles at a simmer and stir occasionally. For best texture, choose a noodle with a slightly firm bite and avoid overcooking.
Q: Can I make this ahead for meal prep?
A: You can cook and store in the fridge for up to 3 days. Reheat gently and add a splash of broth to refresh the sauce. Freezing is possible but may slightly soften noodle texture.
Q: How can I reduce calories and saturated fat?
A: Cut butter to 2 tablespoons and swap for olive oil, choose whole-wheat noodles for more fiber, and use skinless chicken breasts with minimal added fats.
Q: Is this dish safe for kids?
A: Yes — it’s generally kid-friendly. Reduce added salt and adjust seasonings to taste.
Conclusion
This Easy One-Pan Chicken with Buttered Noodles is a small miracle of comfort cooking: fast, forgiving, and deliciously nostalgic. Try it on a busy weeknight, bring it to a potluck, or make it when you need a bowl of warmth and simplicity. If you want inspiration for similar one-pan skillet approaches, take a look at this savory skillet variation: One Pot Chicken and Noodles Skillet or explore a garlic-butter pasta twist here: ONE PAN GARLIC BUTTER CHICKEN PASTA – Nomadette.
If you make this, I’d love to hear how you customized it — leave a comment, share a photo, and join the conversation in the blog community. Happy cooking!
Print
Easy One-Pan Chicken with Buttered Noodles
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A comforting one-pan dish featuring tender chicken and buttery egg noodles, perfect for weeknight dinners.
Ingredients
- 2 chicken breasts (about 12 oz / 340 g total), boneless, skinless
- 8 oz egg noodles (dry)
- 4 tbsp butter, divided
- 2 cups (480 ml) chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
- Parsley for garnish
Instructions
- In a large pan, melt 2 tablespoons of butter over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Place the chicken in the pan and cook for 6–7 minutes on each side until golden brown and fully cooked (internal temperature 165°F / 74°C).
- Remove the chicken from the pan and set aside, tent loosely with foil.
- In the same pan, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom for flavor.
- Add the egg noodles and cook according to package instructions (usually 7–10 minutes) until tender, stirring occasionally to prevent sticking.
- Stir in the remaining butter and mix until melted and the noodles are glossy and coated.
- Slice the chicken and place it on top of the noodles.
- Garnish with parsley and serve hot.
Notes
For a lighter option, replace half the butter with olive oil. Add frozen peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 920
- Sugar: 3g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 14.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 66g
- Cholesterol: 130mg
