Description
This One-Pan Chicken and Buttered Noodles recipe is a simple, comforting dish featuring tender chicken breasts cooked alongside wide egg noodles in a flavorful garlic butter sauce. Perfect for a quick yet satisfying weeknight dinner with minimal cleanup.
Ingredients
Units
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Pasta and Sauce
- 8 oz wide egg noodles
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. If the breasts are thick, pound them to an even thickness using a meat mallet. Season both sides evenly with salt and black pepper.
- Cook the Chicken: Melt 1 tablespoon of unsalted butter in a large, deep skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes per side until they turn golden-brown and are cooked through.
- Sauté Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute, being careful not to burn it to avoid bitterness.
- Cook Noodles: Pour in the low-sodium chicken broth and bring the mixture to a boil. Stir in the wide egg noodles, cover the skillet, and simmer for 10 minutes until the noodles are tender and the chicken reaches an internal temperature of 165°F.
- Finish the Dish: Remove the skillet from heat. Stir in the remaining 3 tablespoons of butter until fully melted and incorporated. Taste and adjust seasoning with additional salt if needed.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish and serve warm for a comforting meal.
Notes
- Pounding the chicken breasts to an even thickness helps ensure even cooking and prevents dryness.
- Avoid overcooking the garlic to prevent a bitter taste.
- Use fresh parsley to maximize the fresh herbal flavor and color contrast.
- Using low-sodium broth allows you to control the saltiness of the dish better.
- You can substitute wide egg noodles with other pasta shapes like fettuccine or pappardelle if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
