One Pan Chicken and Buttered Noodles
One Pan Chicken and Buttered Noodles
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 1/2 cups milk or half-and-half
- 8 ounces egg noodles, uncooked
- 2 tablespoons butter, for the noodles
- as needed parsley, for garnish (optional)
- as needed Parmesan cheese, for garnish (optional)
- as needed red pepper flakes, for garnish (optional)
Instructions
- 1
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
⏱️ 2 min
- 2
Add the chicken to the skillet. Season the chicken with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook until the chicken is browned.
⏱️ 5 min - 3
Add the diced onion (if using) to the skillet and cook for 2 to 3 minutes, until softened.
⏱️ 3 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in 3 cups of chicken broth and 1 1/2 cups of milk or half-and-half. Stir well to combine all ingredients.
⏱️ 1 min
- 6
Add the uncooked egg noodles to the skillet and gently press them down so they are fully submerged in the liquid.
⏱️ 1 min
- 7
Bring the mixture to a gentle simmer, then cover the skillet with a lid. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
⏱️ 9 min
- 8
Remove the lid and stir in the remaining 2 tablespoons of butter to finish the noodles.
⏱️ 1 min
- 9
Let the dish simmer for 1 to 2 minutes to allow the sauce to thicken slightly.
⏱️ 2 min - 10
Garnish with optional parsley, Parmesan cheese, or red pepper flakes and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken and Buttered Noodles
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 1/2 cups milk or half-and-half
- 8 ounces egg noodles, uncooked
- 2 tablespoons butter, for the noodles
- as needed parsley, for garnish (optional)
- as needed Parmesan cheese, for garnish (optional)
- as needed red pepper flakes, for garnish (optional)
Instructions
- 1
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
⏱️ 2 min - 2
Add the chicken to the skillet. Season the chicken with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook until the chicken is browned.
⏱️ 5 min - 3
Add the diced onion (if using) to the skillet and cook for 2 to 3 minutes, until softened.
⏱️ 3 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in 3 cups of chicken broth and 1 1/2 cups of milk or half-and-half. Stir well to combine all ingredients.
⏱️ 1 min - 6
Add the uncooked egg noodles to the skillet and gently press them down so they are fully submerged in the liquid.
⏱️ 1 min - 7
Bring the mixture to a gentle simmer, then cover the skillet with a lid. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
⏱️ 9 min - 8
Remove the lid and stir in the remaining 2 tablespoons of butter to finish the noodles.
⏱️ 1 min - 9
Let the dish simmer for 1 to 2 minutes to allow the sauce to thicken slightly.
⏱️ 2 min - 10
Garnish with optional parsley, Parmesan cheese, or red pepper flakes and serve warm.
⏱️ 1 min