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One pan chicken with buttered noodles in garlic butter sauce on a cream plate with gold flatware
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One Pan Chicken with Buttered Noodles

One pan chicken with buttered noodles is a 35-minute weeknight dinner featuring seared chicken thighs and buttery egg noodles finished together in a garlic butter pan sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 520kcal

Ingredients

For the Chicken:

  • 1.5 lb boneless, skinless chicken thighs
  • Salt and black pepper, to taste
  • 2 tablespoon unsalted butter

For the Sauce:

  • 1 tablespoon unsalted butter
  • 4 clove garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice

For the Noodles:

  • 12 oz wide egg noodles
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh parsley, chopped
  • Salt, for the pasta water

Instructions

  • Pat the chicken thighs dry and season both sides generously with salt and pepper.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side, undisturbed, until golden and internal temperature reaches 165°F. Remove to a plate and tent with foil.
  • Bring a large pot of well-salted water to a boil. Cook the egg noodles according to package instructions, about 6–8 minutes, until just tender. Drain and set aside.
  • In the same skillet over medium heat, melt 1 tablespoon butter into the browned bits left behind. Add garlic and cook 30 seconds until fragrant.
  • Pour in the chicken broth, scraping the pan bottom to release the fond. Simmer 3–4 minutes until reduced by about a third.
  • Stir in the heavy cream and lemon juice. Simmer 1–2 minutes until the sauce coats the back of a spoon. Taste and adjust salt.
  • Add the drained noodles to the skillet along with 2 tablespoons butter. Toss until evenly coated in the sauce.
  • Nestle the chicken back into the skillet on top of the noodles for 1 minute to rewarm and glaze.
  • Scatter with fresh parsley and serve immediately.

Notes

  • **Broth amount matters most:** ¾ cup broth, reduced for 3–4 minutes before the cream goes in, is the amount that actually clings to the noodles instead of pooling or turning gluey.
  • **Don't rinse the noodles after draining.** The light starch coating helps the sauce grip them.
  • **Chicken breast works** as a substitute — pound to even thickness and reduce sear time to 4–5 minutes per side.
  • **Leftovers thicken as they sit.** Loosen with a splash of broth or cream when reheating.
  • **This recipe doesn't freeze well** once assembled; freeze plain seared chicken separately if needed, and make the sauce and noodles fresh.
  • **Double the recipe** in a wider skillet or Dutch oven rather than crowding a 12-inch pan.