One-Pan Chicken with Buttered Noodles
A comforting and effortless dish that combines tender chicken and buttery noodles, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces egg noodles can substitute with whole grain or gluten-free noodles
- to taste salt adjust according to broth's saltiness
- to taste pepper
- for garnish fresh parsley, chopped adds a pop of color
Instructions
Preparation
- Chop the garlic; if adding vegetables, wash and chop them as well.
Cooking
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter until foaming.
- Season the chicken breasts with salt and pepper, then add to the skillet and sear for about 5 minutes on each side until golden brown.
- Add the minced garlic to the skillet and sauté for one minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil while scraping the bottom of the skillet.
- Add the egg noodles to the boiling broth and stir to ensure they are submerged.
- Allow to simmer for approximately 8 to 10 minutes, until noodles are al dente.
- Remove from heat and add the remaining two tablespoons of butter, stirring until melted.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a splash of broth to keep moist.