Some dishes just stay with you, you know? For me, that’s this One-Pan Chicken Dinner with Buttered Noodles. I remember the exact moment it clicked in my test kitchen—the perfect balance of juicy chicken and rich, buttery noodles cooked all in one pan. No complex steps, no crazy ingredients, just simple comfort food that tastes like a warm hug on a busy night.
What makes this One-Pan Chicken Dinner with Buttered Noodles special is how the flavors come together without any fuss. The buttered noodles soak up just enough chicken goodness to feel cozy but still bright from a touch of fresh herbs. It’s that kind of recipe where every bite tells a story—easy enough for weeknights, but with enough flavor to impress your whole crew.
I love a good one-pan meal, and this quick chicken and noodles combo checks all the boxes. It’s a simple family dinner that’s approachable but far from boring. If you’re anything like me and crave comfort food that doesn’t require endless dishes or fancy equipment, then this recipe calls your name.
Maybe you’re here because you’re dreaming of a dinner that’s straightforward but still earns those “wow” reactions at the table. This One-Pan Chicken Dinner with Buttered Noodles does exactly that, and I’m here to share all the tips that made it a recipe keeper for my kitchen. Ready to dive into a flavor adventure that turns pantry staples into a meal you’ll be making over and over? Let’s do this.
Gather These Ingredients:
This One-Pan Chicken Dinner with Buttered Noodles comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 4 boneless, skinless chicken thighs (or breasts if you prefer), about 1.5 pounds total
- 8 ounces egg noodles (or your favorite pasta shape)—look for them in the pasta aisle or international section
- 3 tablespoons unsalted butter (I always reach for high-quality butter for that rich flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth (can use homemade or store-bought)
- 1 cup whole milk or half-and-half (for that creamy touch)
- 1 teaspoon dried thyme (brings earthy warmth to the dish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish and a pop of freshness)
Want to switch things up in your One-Pan Chicken Dinner with Buttered Noodles? Try using asparagus tips or fresh peas stirred in at the end for a green veggie boost. Swap chicken thighs for drumsticks if you like meat on the bone—they add a lovely flavor punch but take a bit longer to cook. If you’re craving more cheesy vibes, toss in a handful of shredded Parmesan right before serving.
For shortcuts, pre-minced garlic or frozen chopped onions work great. High-quality chicken broth makes a noticeable difference here—don’t skip it! The broth brings that signature taste to your One-Pan Chicken Dinner with Buttered Noodles, making the noodles juicy and the chicken tender. The butter? That’s the secret to that silky, comforting sauce everyone can’t stop talking about.
Let’s Make This Happen!
Here’s where the One-Pan Chicken Dinner with Buttered Noodles really starts coming alive. It takes about 35 minutes from start to finish, just perfect for a quick chicken and noodles meal that feels homemade.
- Heat a large skillet or sauté pan over medium heat and melt 1 tablespoon of butter. Once shimmering, add the chicken thighs, seasoned with salt and pepper. Cook until golden and crispy, about 5-7 minutes per side. This browning step? It’s where the magic happens—don’t rush it! Your chicken will have that crave-worthy crust.
- Remove the chicken from the pan and set aside. Meanwhile, add the chopped onion and minced garlic to the same skillet. Sauté until fragrant and softened, about 3 minutes, scraping up any browned bits from the chicken for extra flavor.
- Pour in the chicken broth and bring it to a simmer. Add the dried thyme, salt, and pepper. This will be the cozy bath where your noodles cook and soak up all that flavor.
- Stir in the egg noodles and nestle the chicken pieces right on top. Cover the pan and cook for about 10 minutes, or until the noodles are tender but still firm (al dente). If your One-Pan Chicken Dinner with Buttered Noodles seems like it’s drying out, add a splash more broth or water to keep the noodles cozy.
- Once noodles are perfectly cooked, lower heat and stir in the milk and remaining butter. Give everything a gentle toss to combine. You’ll know your One-Pan Chicken Dinner with Buttered Noodles is ready when the sauce feels silky and coats every noodle strand.
- Sprinkle with fresh parsley and serve hot. The kitchen-tested trick that never fails? Let it sit covered for 2 minutes after cooking, allowing the flavors to settle and meld beautifully.
Quick tip here: while your One-Pan Chicken Dinner with Buttered Noodles cooks, prep a simple side salad or a quick garlic bread to round out the meal. It’s like your flavor adventure gets an easy encore.
Serving Ideas & Pairings!
This One-Pan Chicken Dinner with Buttered Noodles pairs beautifully with crisp green vegetables or a fresh garden salad to lighten things up. I love serving it with steamed broccoli or roasted carrots drizzled with honey. A squeeze of lemon over the top freshens up the buttery richness, making each bite pop.
My favorite way to dig into this One-Pan Chicken Dinner with Buttered Noodles is on lazy weekends or when I’m feeding hungry friends who want something homemade but fuss-free. It’s the kind of simple family dinner that fills the table with smiles and leaves everyone asking for seconds.
Love leftovers? Stir in some sautéed mushrooms or green beans the next day and give it a quick zap in the microwave for an easy lunch that tastes like you just made it. During fall, I like to toss in a pinch of smoked paprika or a handful of roasted butternut squash pieces for seasonal flair.
If this recipe speaks to you, you’ll want to try some other favorites that bring that same comforting vibe: the Chicken Piccata Pasta from my kitchen, or the creamy One-Pan Chicken Alfredo Pasta that’s decadently rich and equally fast to make. Both great for flavor-packed one-pan meals you can’t resist.
Common Questions About This Recipe
I get lots of questions from fellow food lovers about this One-Pan Chicken Dinner with Buttered Noodles, and I’m happy to spill all the tea.
Q: Can I prep this One-Pan Chicken Dinner with Buttered Noodles in advance?
Yes! You can chop the veggies and measure out spices the night before for quick assembly. Cooked leftovers reheat well too—just add a splash of broth or milk when warming to refresh the buttery sauce.
Q: What can I use instead of chicken broth in this One-Pan Chicken Dinner with Buttered Noodles?
Good quality vegetable broth or even mushroom broth works nicely. I tested swapping broth with water plus bouillon cubes and that did the trick without losing flavor.
Q: How do I scale this One-Pan Chicken Dinner with Buttered Noodles recipe up or down?
Easy! Just keep the noodle-to-liquid ratio steady, and cook chicken in batches if needed. For two people, halve the ingredients. For a crowd, double but keep an eye on the pan size—you might need a bigger skillet.
Q: Can I use gluten-free noodles here?
Absolutely! I recommend trying the gluten-free chicken tenders (my recipe here) and pairing them with your favorite gluten-free pasta for an allergy-friendly version.
Q: What if I want a little more sauce?
Add an extra half cup of broth and milk, and finish with a touch of cream or more butter for that silky texture.
Q: Can I add veggies to my One-Pan Chicken Dinner with Buttered Noodles?
Yes! I love tossing in fresh peas, spinach, or asparagus near the end of cooking for color and crunch.
Q: How do I get my chicken extra crispy in this One-Pan Chicken Dinner with Buttered Noodles?
Pat the chicken dry before seasoning, and don’t overcrowd the pan—give it room to brown. Using chicken thighs helps thanks to their higher fat content.
For more inspiration, check out the One-Pan Chicken with Creamy Buttered Noodles recipe by Cindy’s Recipes and Awesomeness or another fan favorite, One-Pan Chicken with Buttered Noodles perfect for busy nights.
My Final Take
This One-Pan Chicken Dinner with Buttered Noodles holds a special place on MilaBites because it’s a recipe that keeps delivering—without overcomplicating dinner or demanding weird ingredients. It’s a real crowd favorite, and every time I bring it to the table, smiles and requests for seconds fill the air.
My Top One-Pan Chicken Dinner with Buttered Noodles Tips:
- Always brown your chicken well for flavor and texture.
- Use good-quality broth; it makes a noticeable difference.
- Stir in butter at the end for that silky, comforting finish everyone craves.
I’ve tested variations using cream instead of milk for richer sauce, tossed in fresh herbs like tarragon for a twist, and swapped egg noodles for rice noodles to mix things up. But I keep coming back to this original version because it strikes that perfect balance of easy, flavorful, and surefire comfort.
If you want to branch out, give the chicken salad Chick Grape Salad recipe a try — it’s a fresh, light partner for those One-Pan Chicken Dinner with Buttered Noodles days when you want a bit of variety.
Now it’s your turn. Dive in, play with the flavors, and make this One-Pan Chicken Dinner with Buttered Noodles your own. Trust me, once you taste that buttery, chicken-y goodness combined with simple noodles cooked right in your pan, this will be your go-to quick chicken and noodles recipe for sure.
Happy cooking, fellow food lovers!
One-Pan Chicken Dinner with Buttered Noodles
This one-pan chicken dinner with buttered noodles is a comforting and easy-to-make meal that combines tender, flavorful chicken with buttery, savory noodles all cooked in a single skillet for minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 8 ounces egg noodles
- 3 cups chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 cup sliced mushrooms (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Season chicken thighs with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add mushrooms if using and sauté until softened.
- Add egg noodles and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer until noodles are tender and most liquid is absorbed, about 8-10 minutes.
- Stir in butter, Parmesan cheese, and parsley until noodles are coated and creamy.
- Return chicken to the skillet to warm through before serving.
Notes
For extra flavor, add a squeeze of fresh lemon juice over the chicken before serving or substitute egg noodles with your favorite pasta shape.