Description
A quick and delicious one-pan chicken recipe served over buttered egg noodles, combining tender seasoned chicken with savory broth and a touch of Parmesan for a comforting meal ready in just 25 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper, to taste
Noodles & Sauce
- 3 cups chicken broth
- 8 oz egg noodles
- 3 tbsp butter
- ¼ cup Parmesan cheese (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the sliced chicken breasts with garlic powder, salt, and black pepper. Add the chicken to the skillet and cook for 7-8 minutes on each side until golden brown and fully cooked through.
- Remove Chicken: Take the cooked chicken out of the skillet and set aside to keep warm.
- Cook the Noodles: In the same skillet, pour in the chicken broth and bring it to a simmer over medium heat. Add the egg noodles to the broth and cook for 6-8 minutes, or according to package instructions, until the noodles are tender and have absorbed some of the broth.
- Add Butter and Combine: Reduce the heat to low and stir in the butter until melted and well incorporated into the noodles and broth, creating a creamy sauce.
- Return Chicken: Slice the cooked chicken if needed, then add it back to the skillet with the noodles, mixing gently to combine and reheat the chicken.
- Garnish and Serve: Sprinkle Parmesan cheese over the top if desired, and garnish with chopped fresh parsley. Serve immediately while warm and enjoy your one-pan chicken with buttered noodles.
Notes
- For extra flavor, you can add a splash of white wine or lemon juice to the broth while cooking the noodles.
- Use fresh parsley for garnish to add a bright, herbaceous note to the dish.
- Parmesan cheese is optional but adds a nice savory touch; substitute with nutritional yeast for a vegetarian-friendly version.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
