Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This one pan chicken with buttered noodles is like the answer to that problem wrapped in a cozy, buttery hug. It sears the chicken, cooks the noodles right in the same skillet, and leaves you with basically zero drama and a very full stomach.

If you want a little inspiration for side ideas or snack-mode recipes while the noodles simmer, check out this fun slider recipe I love chicken bacon ranch sliders. Trust me, multitasking kitchen vibes are real.

Why This Recipe is Awesome

This recipe hits the sweet spot between lazy and impressive. You get a perfect golden crust on the chicken and silky, buttery noodles all in one pan. No unnecessary pots. No emotional support needed for complex techniques.

It saves time and cleanup. You will only wash one skillet and maybe a spoon.
It is flexible. Want veg? Throw some in. Want extra garlic? You already know the answer.
It is idiot proof, even I did not mess it up the first time. Seriously, only slightly dramatic people ruin this.

Plus, it is the kind of meal that convinces friends you have your life together. IMO, that is worth a browned chicken breast.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (1.5 lbs)
8 oz egg noodles
4 tbsp real butter
4 cloves garlic, minced
2 cups low-sodium chicken broth
¼ cup fresh parsley, chopped
Salt and pepper to taste

Yes, that is it. Nothing fancy, no weird pantry items, just comfort food with standards.

Step-by-Step Instructions

Prep your ingredients by chopping garlic and any desired vegetables. Pat the chicken dry and season both sides with salt and pepper. Dry chicken sears better so do not skip the towel step.
Heat a large skillet over medium-high heat and add 1 tbsp butter. When it sizzles, add the chicken. Sear until golden brown, about 5 minutes per side. Use a spatula or tongs to flip carefully. You want a nice crust not a charcoal situation.
Remove the chicken to a plate and reduce heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir often so the garlic does not burn. Burnt garlic is bitter and depressing.
Pour in the chicken broth and bring to a boil. Scrape up any browned bits from the bottom of the pan for flavor. Those little brown bits are culinary gold so do not ignore them.
Stir in the egg noodles and return the chicken to the skillet, nestling it into the simmering noodles. Simmer gently for 8 to 10 minutes until the noodles are al dente and the chicken reaches an internal temperature of 165 F. If the liquid gets too low, add a splash of water or broth. Noodles should finish cooking in the sauce.
Remove the skillet from heat; stir in the remaining butter until the noodles go glossy and rich. Sprinkle with chopped parsley and adjust salt and pepper to taste. Let the pan rest for a minute before serving so flavors settle.

Common Mistakes to Avoid

Not patting the chicken dry. Wet chicken equals steam, not sear. Dry chicken gives you flavor and texture.
Crowding the pan. If your chicken pieces touch, they steam. Give them space to get that golden skin.
Burning the garlic. Garlic goes from fragrant to sad in about 30 seconds if your heat is too high. Keep it moving.
Walking away while noodles cook. Liquid levels change fast. Keep an eye on it and add a splash if needed.
Overcooking the chicken to prove a point. Use a thermometer or at least cut into the thickest piece to peek. Juicy chicken beats jerky chicken, every time.

Alternatives & Substitutions

Want to switch things up? Cool. Here are some easy swaps that keep this dish cozy without making your brain melt.

Swap the chicken breasts for thighs if you want more fat and flavor. Thighs stay juicy and forgive a little extra heat.
Use chicken sausages if you want bold flavor and less searing drama. They slice up and mingle with the noodles nicely. If you are curious about a sausage option, check my take on chicken sausages with zucchini pasta for ideas on seasoning and pairings.
No egg noodles? Use other pasta shapes but expect slight changes in cooking time. Shorter pastas cook faster, larger shapes take longer to hydrate.
Want soup vibes? Turn the whole thing into a cozy bowl by adding extra broth and following my tips in this chicken noodle soup write up for homemade noodle ideas. FYI, soup is just comfort with more liquid.

A note on butter: do not skimp. Butter gives this dish a rounded flavor that margarine cannot mimic. You will thank yourself.

FAQ (Frequently Asked Questions)

Q Can I use frozen chicken breasts?
A You can, but thaw them first. Frozen chicken will release too much water and mess with the sear. Pat them dry before cooking.

Q Can I use margarine instead of butter?
A Well technically yes, but why hurt your soul like that If you insist, the texture and flavor will be different and not in a good way.

Q Can I make this dairy free?
A Swap butter for a neutral oil and skip the finishing butter. The dish will still work but lose a bit of that silky finish.

Q How do I know when the chicken is done?
A Use a thermometer. Remove at 165 F. No thermometer Try slicing into the thickest part and check for clear juices and no pink.

Q Can I double the recipe for a crowd?
A Yes but use a larger skillet or do it in batches. Crowded pans steam and that ruins the sear.

Q What sides go well with this?
A A simple green salad or steamed veggies. Keep the sides light so the buttered noodles can shine.

Q Can I make this ahead of time?
A You can prep ingredients and par-cook chicken but best fresh. Reheating is okay; add a splash of broth to bring back moisture.

Final Thoughts

This one pan chicken with buttered noodles is that rare combo of simple, fast, and ridiculously satisfying. It is perfect for weeknights when you want real food without the restaurant-level effort. Keep the skillet hot for a good sear, and finish with butter for that glossy, irresistible sauce. You have permission to pat yourself on the back after you serve it.

Now go impress someone or yourself with your new culinary skills. You have earned it.

Conclusion

If you liked this streamlined skillet approach and want more one pan ideas to stash in your weeknight recipe rotation take a peek at this great one pot version for extra inspiration One Pot Chicken and Noodles Skillet | Butter Your Biscuit