This simple weeknight dinner combines seasoned chicken breasts with tender egg noodles, all simmered together in a rich, creamy sauce—cooked entirely in one skillet for minimal cleanup.

One-Pan Chicken with Buttered Noodles

Ingredients

INGREDIENT AMOUNT
Boneless, skinless chicken breasts 4
Olive oil 2 tablespoons
Garlic cloves, minced 3
Chicken broth 2 cups
Heavy cream 1 cup
Egg noodles 8 ounces
Butter 3 tablespoons
Grated Parmesan cheese ¼ cup
Salt and pepper To taste
Fresh parsley For garnish
Instructions

Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook each side for 5–6 minutes until golden and fully cooked (internal temperature 165°F / 74°C). Remove the chicken and set aside.

Step 2: Make the Sauce
Lower the heat slightly and sauté the minced garlic for about 30 seconds, until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.Step 3: Cook the Noodles
Add the egg noodles to the skillet, stirring to ensure they’re submerged in the liquid. Cover and cook 8–10 minutes, until noodles are tender and most of the liquid has absorbed.

Step 4: Finish the Dish
Stir in butter and Parmesan until melted and smooth. Return the cooked chicken to the pan and heat through for 1 minute. Garnish with fresh parsley before serving.

Note: Everything cooks in one pan, making cleanup quick and easy.