One-Pan Chicken with Buttered Noodles 9 Perfect Secrets
Fast, creamy, and family-friendly. Juicy seared chicken rests on glossy butter-Parmesan noodles cooked right in broth and cream for maximum flavor with minimal cleanup.
Equipment
- Large Skillet with Lid
- Tongs
- Wooden spoon
- Measuring Cups and Spoons
- Instant-read thermometer
- Fine grater or microplane
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts pat dry; slice thick breasts into cutlets if needed
- kosher salt to taste
- black pepper to taste
- 2 tbsp olive oil
For the Sauce and Noodles
- 3 cloves garlic minced
- 2 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tbsp butter cold, for finishing
- 0.25 cup Parmesan cheese finely grated
To Finish
- fresh parsley chopped, for garnish
Instructions
- Season the chicken. Pat 4 chicken breasts dry. Season both sides with kosher salt and black pepper.
- Heat the skillet. Add 2 tablespoons olive oil to a large lidded skillet over medium high heat until the oil shimmers.
- Sear the chicken. Add the breasts and cook 5 to 6 minutes per side until deeply golden and the thickest part reads 160 to 165°F. Transfer to a plate and tent loosely with foil. Do not wipe out the pan.
- Bloom the garlic. Lower heat to medium. Add 3 minced garlic cloves and stir 20 to 30 seconds until fragrant.
- Deglaze and reduce. Pour in 2 cups chicken broth. Scrape up browned bits with a wooden spoon. Simmer 2 minutes.
- Add the cream. Stir in 1 cup heavy cream and bring to a gentle simmer. Look for small bubbles at the edges.
- Cook noodles in the sauce. Add 8 oz egg noodles and press to submerge. Cover and cook 8 to 10 minutes, stirring once or twice, until just tender. The starch will naturally thicken the sauce.
- Adjust consistency. If the pan looks dry before noodles are done, add a splash of broth. If the sauce is thin after noodles are tender, simmer uncovered 1 to 2 minutes until it lightly coats a spoon.
- Finish the sauce. Off heat, stir in 3 tablespoons cold butter until glossy. Add 1/4 cup finely grated Parmesan and stir until smooth. Taste and adjust salt and pepper.
- Return chicken and serve. Slice or leave whole. Nestle into the noodles and spoon sauce over the top. Rest 5 minutes. Garnish with chopped parsley and serve warm.
Notes
Variations: Use boneless thighs for extra juiciness. Stir in peas for the last 2 minutes or fold in baby spinach off heat. Sautéed mushrooms are a great add-in after searing the chicken.
Texture tips: Keep the simmer gentle to prevent splitting. Stir once or twice as noodles cook to prevent sticking.
If sauce splits: Remove from heat and whisk in 1 tablespoon cold cream until smooth, then warm gently.
Gluten-free: Use gluten-free egg noodles; if needed, whisk 1 teaspoon cornstarch into 2 tablespoons cream and simmer briefly to thicken.
Storage: Refrigerate in an airtight container 3 to 4 days. Reheat gently with a splash of broth or milk to re-silken the sauce.
Texture tips: Keep the simmer gentle to prevent splitting. Stir once or twice as noodles cook to prevent sticking.
If sauce splits: Remove from heat and whisk in 1 tablespoon cold cream until smooth, then warm gently.
Gluten-free: Use gluten-free egg noodles; if needed, whisk 1 teaspoon cornstarch into 2 tablespoons cream and simmer briefly to thicken.
Storage: Refrigerate in an airtight container 3 to 4 days. Reheat gently with a splash of broth or milk to re-silken the sauce.