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–+ servings

One-Pan Chicken with Buttered Noodles

A comforting one-pan dish featuring tender chicken breasts and egg noodles in a silky, buttery sauce, perfect for a busy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pieces chicken breasts You can substitute chicken thighs for richer flavor.
  • 2 cups egg noodles Consider whole wheat or gluten-free varieties.
  • 4 tablespoons butter Divided into two tablespoons for cooking and two tablespoons for noodles.
  • 3 cloves garlic, minced Adds rich flavor to the dish.
  • 1 teaspoon Italian seasoning Enhances the flavor of the chicken.
  • 1 cup chicken broth Use low-sodium for a healthier option.
  • to taste none Salt and pepper Adjust according to preference.
  • as needed none Parmesan cheese for serving (optional) For added richness.
  • as needed none Fresh parsley for garnish (optional) Enhances presentation.

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a large skillet over medium heat.
  2. Season each chicken breast with salt, pepper, and Italian seasoning.
  3. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Cooking Noodles
  1. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
  2. Pour in the chicken broth and bring to a gentle simmer.
  3. Add in the egg noodles and cook according to package instructions until tender.
Combining
  1. After the noodles are cooked, return the chicken to the skillet, ensuring it's coated with the noodle mixture.
Serving
  1. Serve warm, garnished with freshly grated Parmesan cheese and chopped parsley if desired.

Nutrition

Serving: 1Calories: 480kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 9gSodium: 900mgFiber: 2gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on low with a splash of broth to keep moist.

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