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