One-Pan Chicken with Buttered Noodles
One crisp evening last October, the smell of cinnamon rolls cooling on the counter mixed with the savory warmth of a skillet bubbling on the stove — that’s how I fell in love with this recipe. Simple, cozy, and full of comfort, this One-Pan Chicken with Buttered Noodles feels like a hug at the end of a long day and quickly became a reader favorite in my home kitchen.
Introduction
There’s something about a single skillet that sings of fall: golden chicken, glossy buttered noodles, and herbs that make your kitchen smell like a country bakery. This One-Pan Chicken with Buttered Noodles is forgiving for beginners, friendly for busy bakers who also love seasonal treats, and easy to customize. If you enjoy salads and chilled chicken dishes, you might also love our chicken salad with grapes for a lighter pairing on warmer evenings.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- Kosher salt and freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 8 oz egg noodles (or wide pasta of choice)
- 3 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
- 1 tsp dried thyme or 1 tbsp fresh
- Optional: lemon wedges for serving
If you like global flavors, try pairing this with a garlicky twist inspired by chicken shawarma with garlic sauce as a side idea.
Step-by-step Instructions
- Prep the chicken: Pat the chicken thighs dry and season all over with salt, pepper, and smoked paprika. Dry skin browns more evenly and yields crispier results.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the thighs skin-side down and cook 6–8 minutes until deep golden. Flip and brown the other side for 3 minutes. Remove and set aside.
- Sauté aromatics: Reduce heat to medium, add the sliced onion and a pinch of salt; sauté 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan — those are flavor gold. Bring to a gentle boil. Add the noodles and nestle the chicken back into the pan, skin-side up. Sprinkle thyme over everything.
- Cook through: Cover and simmer 8–12 minutes, stirring the noodles once midway so they don’t stick. Check that chicken reaches an internal temperature of 165°F (74°C). If noodles need more liquid, add 1/2 cup more broth.
- Finish with butter: Remove from heat, stir the butter into the noodle mixture until glossy, and sprinkle with chopped parsley. Serve with lemon wedges.
If you enjoy hearty comfort plates, consider adding a side like our honey chicken with mac and cheese for extra indulgence.
Tips for Success
- Browning matters: Spend the time to get good color on the chicken; it adds flavor and texture.
- Keep an eye on liquid: Pasta types absorb differently — watch the skillet and add extra broth if it looks dry.
- Even cooking: Use a heavy-bottomed skillet for steady heat. If your chicken is thick, finish it in a 375°F oven for 8–10 minutes.
- Rest before serving: Let the dish sit 5 minutes so the juices redistribute, and the noodles absorb a touch more flavor.
For more one-pan inspiration and seasoning ideas, try techniques from this one-pan bold honey BBQ chicken rice recipe to alter your sauces and glazes.
Possible Variations
- Gluten-free: Swap egg noodles for your favorite gluten-free pasta or use rice noodles; adjust liquid as rice noodles often need less cooking time.
- Vegetables: Add sliced mushrooms or baby spinach in the last few minutes of cooking for a veggie boost.
- Streusel topping: For a seasonal twist, try a savory streusel — mix panko or gluten-free crumbs with melted butter, a little grated Parmesan, and fresh thyme; sprinkle on top and broil 1–2 minutes until crisp.
- Spicy or sweet: A drizzle of honey or a pinch of red pepper flakes can transform the flavor profile quickly. For a rustic spread, serve alongside a robust skillet like one-pan chicken and chorizo.
Storage Recommendations
- Refrigerator: Cool and transfer leftovers to an airtight container. Store for up to 3 days. Reheat gently on the stove with a splash of broth to refresh the noodles.
- Freezer: For best texture, freeze only the cooked chicken (without the noodles) in a sealed container for up to 3 months. Reheat chicken fully and make fresh noodles when ready to serve.
- Reheating tip: Microwave in short bursts covered with a damp paper towel, or warm in a skillet over low heat with extra broth or butter to restore creaminess.
Conclusion
This cozy One-Pan Chicken with Buttered Noodles is a weeknight winner that doubles as a weekend treat — perfect for bakers who love to balance sweet seasonal bakes with savory comfort. For another take on this classic pairing, check out Recipes By Charlotte’s One-Pan Chicken with Buttered Noodles for inspiration and variations.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes — boneless chicken breasts or thighs will work. Reduce cooking time and check that internal temperature reaches 165°F (74°C).
Q: What pasta is best for buttered noodles?
A: Wide egg noodles are classic for texture and mouthfeel, but pappardelle, fettuccine, or gluten-free noodles are all good alternatives.
Q: How do I keep the chicken skin crispy when cooking with pasta?
A: Brown the skin first, then return chicken to the pan skin-side up and avoid covering for too long. If needed, finish under a broiler for 1–2 minutes to crisp.
Q: Can I make this dairy-free?
A: Replace butter with a dairy-free spread or olive oil and skip Parmesan or other cheeses to keep it dairy-free while retaining rich flavor.
One-Pan Chicken with Buttered Noodles
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
This cozy One-Pan Chicken with Buttered Noodles is simple, comforting, and perfect for busy weeknights.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- Kosher salt and freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 8 oz egg noodles (or wide pasta of choice)
- 3 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
- 1 tsp dried thyme or 1 tbsp fresh
- Optional: lemon wedges for serving
Instructions
- Prep the chicken: Pat the chicken thighs dry and season all over with salt, pepper, and smoked paprika. Dry skin browns more evenly and yields crispier results.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the thighs skin-side down and cook 6–8 minutes until deep golden. Flip and brown the other side for 3 minutes. Remove and set aside.
- Sauté aromatics: Reduce heat to medium, add the sliced onion and a pinch of salt; sauté 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle boil. Add the noodles and nestle the chicken back into the pan, skin-side up. Sprinkle thyme over everything.
- Cook through: Cover and simmer 8–12 minutes, stirring the noodles once midway so they don’t stick. Check that chicken reaches an internal temperature of 165°F (74°C). If noodles need more liquid, add 1/2 cup more broth.
- Finish with butter: Remove from heat, stir the butter into the noodle mixture until glossy, and sprinkle with chopped parsley. Serve with lemon wedges.
Notes
Browning the chicken skin adds flavor and texture. Use a heavy-bottomed skillet for even cooking, and adjust liquid as needed for different pasta types.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: American