One-Pan Chicken with Buttered Noodles | Perfect for Busy Nights
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
3 garlic cloves minced
2 cups chicken broth
2 cups egg noodles
3 tablespoons butter
1 tablespoon fresh parsley finely chopped
Optional grated Parmesan cheese
Instructions
1 Season the chicken breasts on both sides with salt black pepper paprika and Italian seasoning
2 Heat olive oil in a large deep skillet or pan over medium heat
3 Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through Remove chicken and set aside
4 In the same pan add minced garlic and sauté for 30 seconds until fragrant
5 Pour in the chicken broth and scrape the bottom of the pan to release flavor
6 Bring to a gentle boil then add the egg noodles Stir to separate
7 Reduce heat to medium low cover and cook for 8 to 10 minutes stirring occasionally until noodles are tender and liquid is mostly absorbed
8 Stir in butter until melted and noodles are glossy and creamy
9 Return the chicken to the pan nestling it into the noodles
10 Spoon some noodles over the chicken cover and simmer for 2 to 3 minutes to heat through
11 Sprinkle with fresh parsley and optional Parmesan cheese
12 Serve hot directly from the pan
Serving Tips
Serve with a simple green salad or steamed vegetables
Add lemon juice for freshness or red pepper flakes for heat
Store leftovers in an airtight container in the refrigerator up to 3 days