One-Pan Chicken with Buttered Noodles

There’s something incredibly satisfying about a meal that comes together in a single pan. As someone who’s constantly juggling work, family, and life’s many demands, I’ve come to cherish recipes that deliver maximum flavor with minimal cleanup. This One-Pan Chicken with Buttered Noodles has become my go-to dinner for busy weeknights when I want something comforting but don’t have hours to spend in the kitchen.

The beauty of this dish lies in its simplicity. Tender chicken thighs are seared until golden, then simmered alongside egg noodles in a savory broth that transforms into a silky sauce. The noodles absorb all those incredible flavors while cooking right in the same pan, eliminating the need for a separate pot of boiling water. It’s comfort food at its finest – and most efficient.

I first discovered this cooking method during a particularly hectic period when I was looking to streamline my dinner routine. After numerous iterations and tweaks, I’ve perfected this recipe to deliver maximum flavor with minimal effort. Today, I’m excited to share my favorite version with you, along with all the tips and tricks I’ve learned along the way.

Why You’ll Love This Recipe

This recipe isn’t just about convenience (though that’s certainly a major perk). Here’s why this one-pan wonder deserves a spot in your regular rotation:

• Truly one-pan: From searing the chicken to cooking the noodles, everything happens in a single skillet for minimal cleanup
• Quick cooking time: Ready in about 30 minutes from start to finish
• Customizable: Easy to adapt with different vegetables or seasonings to suit your preferences
• Kid-friendly: The buttery noodles are a hit with even the pickiest eaters
• Perfect texture: The technique ensures the chicken stays juicy while the noodles remain perfectly al dente
• Budget-friendly: Uses accessible ingredients that won’t break the bank
• Great for leftovers: The flavors develop even more overnight for a delicious next-day lunch

Key Ingredients

Before we dive into the cooking process, let’s take a closer look at the star ingredients that make this dish special:

Chicken thighs : I specifically recommend bone-in, skin-on chicken thighs for this recipe. The bones add incredible flavor to the broth, while the skin crisps up beautifully during the initial sear. The dark meat stays tender and juicy even with the extended cooking time. If you prefer boneless thighs, you’ll need to adjust the cooking time accordingly.

Egg noodles : The wide, flat shape of egg noodles is perfect for catching the buttery sauce. Their shorter cooking time also makes them ideal for this one-pan method. While you could substitute other pasta shapes, you may need to adjust the liquid ratio and cooking time.

Aromatics : The combination of onions, garlic, and fresh thyme creates a fragrant base that infuses the entire dish. Don’t skimp on these flavor-building components!

Chicken broth : This forms the foundation of our sauce and provides the liquid needed to cook the noodles. I always recommend using low-sodium broth so you can control the salt level yourself.

Butter : The secret ingredient that transforms simple noodles into something extraordinary. A generous amount of butter added at the end creates a silky, rich sauce that coats every strand of pasta.

Lemon zest : While optional, a hit of lemon zest brightens the entire dish and cuts through the richness of the butter and chicken. It’s the little touch that elevates this from good to great.

Essential Equipment

One of the beauties of this recipe is that it requires minimal equipment. Here’s what you’ll need:

• Large skillet or sauté pan: A 12-inch skillet with tall sides works perfectly. Cast iron is excellent for the initial sear, but any large, heavy-bottomed pan will work.
• Tongs: For easily flipping the chicken without piercing the skin
• Wooden spoon or spatula: For stirring the noodles without breaking them
• Instant-read thermometer: Optional but helpful for ensuring the chicken is cooked to a safe temperature

Complete Recipe

Ingredients

Serves 4

• 6 bone-in, skin-on chicken thighs (about 2-2.5 pounds)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 8 ounces wide egg noodles (about 4 cups)
• 4 tablespoons unsalted butter, cut into pieces
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest (optional)
• ¼ cup freshly grated Parmesan cheese (optional)

Step-by-Step Instructions

1. Prepare and Season the Chicken

• Pat the chicken thighs dry with paper towels. This step is crucial for achieving a good sear.
• Season both sides generously with salt and pepper.
• Allow the chicken to sit at room temperature for 10-15 minutes if time permits. This helps it cook more evenly.

2. Sear the Chicken

• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Place chicken thighs skin-side down in the hot pan, being careful not to overcrowd. Work in batches if necessary.
• Cook undisturbed for 5-7 minutes until the skin is golden brown and crispy.
• Flip and cook for another 3 minutes on the second side.
• Transfer the chicken to a plate and set aside. The chicken will not be fully cooked at this point.

3. Build the Flavor Base

• Pour off all but about 2 tablespoons of fat from the pan.
• Reduce heat to medium and add the diced onion, carrots, and celery to the pan.
• Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, thyme, and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pan – these contain tons of flavor!

4. Add Liquid and Noodles

• Pour in the chicken broth and bring to a simmer.
• Add the egg noodles, stirring to distribute them evenly in the pan.
• Return the chicken thighs to the pan, nestling them skin-side up among the noodles. The skin should remain above the liquid to stay crispy.
• Adjust heat to maintain a gentle simmer (not a rolling boil).

5. Simmer Until Done

• Cover partially with a lid and simmer for 8-10 minutes, stirring the noodles occasionally.
• Check that the noodles are tender and the chicken has reached an internal temperature of 165°F (74°C).
• If the noodles need more time but the liquid is getting low, add a splash more broth or water.

6. Finish the Dish

• Once everything is cooked, remove from heat.
• Add the butter pieces, stirring gently until they melt into the noodles, creating a silky sauce.
• Sprinkle with chopped parsley and lemon zest if using.
• Taste and adjust seasoning with additional salt and pepper if needed.
• If desired, add grated Parmesan cheese just before serving.

7. Serve

• Serve directly from the pan for a rustic presentation, or transfer to a serving platter.
• Make sure each portion includes chicken thighs and a generous serving of the buttered noodles.

Expert Tips for Success

After making this dish countless times, I’ve discovered several techniques that take it from good to outstanding:

• Don’t skip the sear: Taking the time to properly brown the chicken skin creates depth of flavor and appealing texture.
• Cook noodles al dente: The noodles will continue to absorb liquid as they sit, so it’s better to err on the side of slightly firmer than overcooked.
• Watch your liquid levels: Depending on your pan and heat level, you may need slightly more or less broth. The goal is to have the noodles absorb most of the liquid by the time they’re done cooking.
• Season in layers: Add salt at multiple stages – when seasoning the chicken, after sautéing the vegetables, and finally tasting before serving.
• Let it rest: Allow the dish to sit for 5 minutes before serving. This gives the sauce time to thicken slightly and flavors to meld.

Nutritional Information

Understanding the nutritional content of your meals is important. Here’s a breakdown of what you can expect per serving of this One-Pan Chicken with Buttered Noodles:

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Make-Ahead and Storage Tips

This recipe is wonderfully adaptable for meal prep and leftovers:

• Make-ahead: You can prepare the dish up to the point of adding the noodles, then refrigerate. When ready to eat, bring back to a simmer, add the noodles, and proceed with the recipe.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of broth to loosen the sauce. Alternatively, microwave in 30-second intervals until warmed through.
• Freezing: While possible, freezing isn’t ideal for this dish as the noodles can become mushy when thawed. If you do freeze, separate the chicken from the noodles for best results.

Variations to Try

One of the things I love most about this recipe is how versatile it is. Here are some of my favorite variations:

• Seasonal vegetables: Add peas in spring, zucchini in summer, mushrooms in fall, or root vegetables in winter.
• Herbs and spices: Swap the thyme for rosemary, oregano, or tarragon for a completely different flavor profile.
• Lighter version: Use boneless, skinless chicken breasts and reduce the butter to 2 tablespoons.
• Creamy adaptation: Stir in ¼ cup of cream or cream cheese along with the butter for an extra indulgent sauce.
• Lemon-garlic twist: Double the garlic and add the juice of one lemon along with the zest for a bright, zesty variation.

Serving Suggestions

To create a complete meal, consider these complementary side dishes:

• Simple green salad: The fresh, crisp texture provides a nice contrast to the rich, hearty main dish.
• Steamed or roasted green vegetables: Broccoli, green beans, or Brussels sprouts add nutrition and color.
• Crusty bread: Perfect for soaking up any remaining sauce.
• Cranberry sauce: The sweet-tart flavor pairs surprisingly well with the savory chicken and noodles.
• Sparkling water with lemon: A refreshing beverage that cuts through the richness of the dish.

Troubleshooting Common Issues

Even experienced cooks occasionally run into challenges. Here are solutions to common problems you might encounter:

Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they cook more quickly and can dry out. If using breasts, sear them for just 2-3 minutes per side, and they may finish cooking before the noodles. You might want to remove them earlier and add back to the pan at the end.

Q: What if I don’t have egg noodles?

Other pasta shapes can work, but you’ll need to adjust cooking times and possibly liquid amounts. Fettuccine broken in half works well, as do rotini or fusilli. Whole wheat or gluten-free pastas will require different cooking times – check the package and adjust accordingly.

Q: How can I make this recipe gluten-free?

Simply substitute your favorite gluten-free pasta. Rice noodles or gluten-free egg noodles work particularly well. Just be aware that gluten-free pastas often have different cooking times and absorption rates, so you may need to adjust the amount of broth.

Q: Can I add more vegetables to make it healthier?

Absolutely! This recipe is very forgiving when it comes to adding vegetables. Good additions include peas, spinach, kale, bell peppers, or mushrooms. Add harder vegetables like bell peppers with the onions; add quick-cooking ones like spinach or peas in the last few minutes of cooking.

Q: My family doesn’t like dark meat. Any suggestions?

If your family prefers white meat, boneless skinless chicken breasts will work, though they won’t contribute as much flavor to the broth. I recommend cutting them into 2-inch pieces so they cook evenly with the noodles, and adding an extra tablespoon of butter to compensate for the lower fat content.

Q: Can I make this in an Instant Pot or slow cooker?

While the one-pan stovetop method yields the best texture contrast (crispy chicken/tender noodles), you can adapt this for pressure cookers. Sear the chicken using the sauté function, then add the broth and cook the chicken for 8 minutes on high pressure. Release pressure, remove chicken, add noodles, and use sauté function to cook noodles before adding butter and returning chicken.

The History of Chicken and Noodles

This humble yet satisfying combination has been comforting hungry people for centuries. Dishes combining poultry and pasta appear in culinary traditions around the world, from Chinese chicken noodle soup to Hungarian chicken paprikash served over egg noodles.

In American cooking, chicken and noodles gained popularity in the early 20th century as an economical way to stretch a chicken to feed a family. During the Great Depression, many households relied on simple, filling meals like chicken and noodles that could feed many mouths without breaking the bank.

The one-pan method I’m sharing today is a modern adaptation that honors these traditions while acknowledging our contemporary need for efficiency. It maintains the soul-satisfying qualities of classic chicken and noodles while streamlining the preparation for our busy lives.

Final Thoughts

This One-Pan Chicken with Buttered Noodles represents what I love most about home cooking – the ability to create something deeply satisfying without unnecessary complication. It proves that “simple” and “special” aren’t mutually exclusive when it comes to feeding ourselves and those we care about.

I encourage you to make this recipe your own. Adjust the seasonings to suit your palate, swap in vegetables your family enjoys, or change up the herbs based on what’s growing in your garden. The fundamental technique will serve you well no matter how you personalize it.

In a world where we’re constantly bombarded with complexity, there’s something revolutionary about embracing simplicity in the kitchen. This dish reminds us that with a few quality ingredients, sound technique, and a little patience, we can create meals that nourish both body and soul – all with just one pan to wash at the end.