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One-pan chicken and buttered noodles, easy weeknight dinner.
Lady Maria

One-Pan Chicken Noodle Perfection

This one-pan chicken and noodle recipe is a comforting and easy weeknight meal. Chicken breasts and egg noodles are cooked together in a flavorful chicken broth with butter, garlic, and Italian seasoning for a satisfying dish with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 4 cups chicken broth
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon lemon juice optional
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup grated Parmesan cheese optional
  • 1 teaspoon red pepper flakes optional

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • Lid for skillet or aluminum foil
  • measuring cups and spoons
  • knife
  • Cutting board
  • paper towels
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
  3. In a large oven-safe skillet (cast iron is ideal!), melt 2 tablespoons of butter over medium heat.
  4. Add the diced onion and cook until softened, about 5 minutes. The onions should be translucent and fragrant.
  5. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
  6. Arrange the seasoned chicken breasts in the skillet, nestled among the onions and garlic.
  7. Pour in the chicken broth, making sure the noodles are mostly submerged. If needed, add a little more broth to cover. The broth should come about halfway up the chicken breasts.
  8. Bring the mixture to a gentle simmer on the stovetop.
  9. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the noodles are tender. The internal temperature of the chicken should reach 165°F (74°C).
  10. Remove the lid or foil and bake for another 5-10 minutes, or until the chicken is lightly browned and the sauce has thickened slightly. Keep a close eye on it to prevent the noodles from drying out.
  11. Remove the skillet from the oven and stir in the remaining 2 tablespoons of butter. This adds richness and creates a beautiful, glossy sauce.
  12. Let the dish rest for a few minutes before serving. This allows the sauce to thicken even further and the flavors to meld together.
  13. Squeeze a bit of fresh lemon juice over the top for brightness. Garnish with chopped fresh parsley or a sprinkle of Parmesan cheese, if desired. Sprinkle with red pepper flakes, if desired.

Notes

For extra flavor, brown the chicken breasts in the skillet before adding the onions and garlic. Use low-sodium chicken broth to control the saltiness of the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a little extra chicken broth if needed to prevent the noodles from drying out. For a creamier sauce, stir in a dollop of cream cheese or sour cream at the end. Add vegetables like broccoli, carrots, or peas for a more nutritious meal.