One-Pan Chicken with Buttered Noodles

Ingredients

• 6 boneless, skinless chicken thighs or chicken breasts (Use thighs or breasts; season before cooking.)
• 12 oz egg noodles
• 2 tbsp olive oil (For searing the chicken.)
• 4 tbsp butter (Divided; use 2 tablespoons for searing and 2 tablespoons to finish the noodles.)
• 3 cloves garlic (Minced.)
• 1 tsp paprika (For seasoning the chicken.)
• 1 tsp garlic powder (For seasoning the chicken.)
• 0.5 tsp onion powder (For seasoning the chicken.)
• 1 tsp salt (For seasoning the chicken.)
• 0.5 tsp black pepper (For seasoning the chicken.)
• 2 cups chicken broth
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (Grated.)
• 1 tbsp parsley (Chopped; optional, for sprinkling.)

Steps

1. 1

   Season the chicken on all sides with the paprika, garlic powder, onion powder, salt, and black pepper.

2. 2

   Heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of the butter, allowing the butter to melt and become foamy without browning.

3. 3

   Add the seasoned chicken to the skillet. Cook for 5–6 minutes per side, until golden brown and cooked through; chicken should reach an internal temperature of 165°F (74°C).

4. 4

   Transfer the cooked chicken to a plate and set it aside. Leave the flavorful browned bits and cooking fat in the skillet.

5. 5

   Add the minced garlic to the same skillet. Cook for about 30 seconds, stirring, until fragrant but not browned.

6. 6

   Pour the chicken broth and heavy cream into the skillet. Stir well, scraping up any browned bits from the bottom, and bring the mixture to a gentle simmer.

7. 7

   Add the egg noodles to the simmering liquid. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the creamy sauce.

8. 8

   Stir in the grated Parmesan and the remaining 2 tablespoons of butter. Continue stirring until the cheese and butter melt into a creamy, smooth sauce.

9. 9

   Return the chicken to the skillet and spoon some of the sauce over it. Cook for 2–3 minutes, until the chicken is heated through.

10. 10

    Sprinkle with the chopped parsley, if using, and serve hot.

Notes

Store leftovers in the refrigerator for up to 3 days. The source lists approximately 560 calories per serving; actual calories may vary with the choice of chicken cut, cream, butter, and serving size.

Nutrition per serving

• main
• one-pan
• skillet
• comfort food
• family dinner
• creamy
• chicken
• pasta