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A delicious plate of One-Pan Chicken With Buttered Noodles is shown as the featured image.

One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles recipe delivers tender, juicy chicken thighs and perfectly cooked, buttery noodles all in a single pan. It's a simple and flavorful weeknight meal with minimal cleanup, making it a satisfying and convenient option for busy cooks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs about 1.5 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • 8 ounces egg noodles wide or medium
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1/2 cup heavy cream optional
  • 1/4 cup chopped fresh parsley, for garnish

Equipment

  • Large oven-safe skillet (cast iron recommended)
  • small bowl
  • Measuring spoons
  • Measuring cups
  • paper towels
  • Lid or aluminum foil
  • Meat Thermometer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  4. Rub the spice mixture all over the chicken thighs, making sure they're evenly coated.
  5. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  6. Add the chicken thighs to the skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  7. Reduce the heat to medium. Add the butter to the same skillet and let it melt.
  8. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  9. Add the egg noodles to the skillet and toss them with the butter and garlic. Toast the noodles for about 2-3 minutes, stirring occasionally, until they start to turn golden brown.
  10. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
  11. Bring the broth to a simmer, then nestle the seared chicken thighs on top of the noodles.
  12. Cover the skillet tightly with a lid or aluminum foil.
  13. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the noodles are tender. The internal temperature of the chicken should reach 165°F (74°C).
  14. Remove the skillet from the oven and carefully remove the lid or foil.
  15. If using, stir in the heavy cream.
  16. Season with salt and pepper to taste.
  17. Garnish with fresh parsley.
  18. Serve immediately and enjoy!

Notes

For extra flavor, add chopped vegetables like onions, carrots, or celery when you sauté the garlic. You can also sprinkle grated Parmesan or mozzarella cheese over the top of the noodles during the last few minutes of baking for a cheesy twist. To spice it up, add a pinch of red pepper flakes to the spice mixture or a dash of hot sauce to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.