Here’s a cozy, family-friendly meal: One-Pan Chicken with Buttered Noodles. It’s quick, comforting, and made with simple pantry staples — perfect for busy weeknights.
🍗 One-Pan Chicken with Buttered Noodles
🕒 Total Time: 35–40 minutes
🍽️ Serves: 4
📝 Ingredients:
For the Chicken:
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1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-size pieces or strips)
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp onion powder
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2 tbsp olive oil or butter (for cooking)
For the Noodles:
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8 oz egg noodles (or other pasta of choice)
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3 cups chicken broth (plus more if needed)
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2 tbsp unsalted butter (for the noodles)
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1/4 cup grated Parmesan (optional, but tasty)
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1–2 tbsp chopped parsley (optional)
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1 garlic clove, minced (optional, for extra flavor)
🔪 Instructions:
1. Cook the Chicken:
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Season chicken with salt, pepper, garlic powder, and onion powder.
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In a large, deep skillet or sauté pan, heat oil or butter over medium-high heat.
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Add chicken and sear until golden brown and fully cooked (6–8 minutes), stirring occasionally.
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Remove chicken from the pan and set aside. Don’t wipe the pan — keep the flavor!
2. Cook the Noodles:
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In the same pan, add the chicken broth and bring it to a boil.
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Add egg noodles, stir, and reduce to a simmer.
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Cook uncovered for 8–10 minutes (stirring occasionally) until noodles are tender and most of the liquid is absorbed. Add a splash more broth or water if needed.
3. Finish the Dish:
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Once noodles are done, lower the heat and stir in the butter, garlic (if using), and Parmesan cheese (if using).
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Return the cooked chicken to the pan and toss everything together until coated and warmed through.
4. Serve:
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Garnish with fresh parsley or more Parmesan if desired.
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Serve hot with a side of steamed veggies, a salad, or crusty bread.
👩🍳 Tips & Variations:
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Add spinach or peas at the end for a veggie boost.
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Swap chicken for turkey or sausage if desired.
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Use rotisserie chicken to save time — just skip the searing step.