Description
This One-Pan Chicken with Buttered Noodles brings tender, juicy chicken and silky egg noodles together in one skillet, creating a creamy, comforting meal with minimal effort and cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tablespoons butter
- ¼ cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Season chicken with salt and pepper, then heat oil in a large skillet over medium heat. Sear chicken about 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic briefly, then pour in broth and cream and bring to a simmer.
- Add egg noodles, cover, and let cook 8–10 minutes until tender.
- Stir in butter and Parmesan until the sauce is silky. Return chicken to the pan to warm through.
- Garnish with parsley and serve immediately.
Notes
- For extra veggies, consider adding spinach or sliced mushrooms.
- Swap chicken thighs or shrimp for a richer protein option.
- For a dairy-free version, use extra broth and dairy-free butter instead of cream.
- Leftovers can be stored in an airtight container for up to 3 days.
- Freezer-friendly for up to a month. Reheat with a bit of cream or broth to refresh the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
