Easy One-Pan Buttery Chicken and Noodles
Make this easy one-pan buttery chicken and noodles tonight! Tender chicken breasts and perfectly cooked egg noodles in a savory, light pan sauce.
Equipment
- Large deep skillet
- Tongs
- Cutting board
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 12 oz wide egg noodles dry
- 4 cups chicken broth more as needed
- 5 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Season the chicken with garlic powder, onion powder, salt, and pepper.
- In a large deep skillet, melt 2 tbsp of butter over medium-high heat.
- Sear the chicken for 4-5 minutes per side, until golden and cooked through to 165°F, then transfer to a plate.
- Add the garlic to the pan and cook for 30 seconds, until fragrant.
- Pour in the chicken broth, scraping up the brown bits from the bottom of the pan, and bring to a boil.
- Stir in the dry egg noodles and simmer, covered, for 7-9 minutes, until tender. Add more broth as necessary.
- Stir in the remaining 3 tbsp of butter until melted.
- Return the chicken to the skillet and let warm for 1-2 minutes, then serve.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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