One-Pan Chicken with Buttered Noodles | Perfect for Busy Nights!

1. Cook the Chicken

• Heat  olive oil in a large  skillet over medium heat.

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• Season chicken with  salt & pepper.

•   Cook for 5–6 minutes per side, until golden and  cooked through. Remove and set aside.

2. Prepare the Noodles

• In the same skillet, sauté garlic until fragrant.

• • Stir in chicken broth and heavy cream, then bring to a simmer.

  • Add egg noodles, cover, and cook for 8–10 minutes, until tender.

  3. Combine & Serve

  • Stir in butter and Parmesan until smooth and creamy.

  • Return chicken to the skillet, nestling it into the noodles.

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  • Garnish with parsley and serve warm.

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    Serving Suggestions

     

     

  ✨ Add a side of roasted vegetables like broccoli or green beans.
  ✨ Serve with a crisp garden salad for balance.
  ✨ Pair with garlic bread to soak up that buttery sauce.

  Tips for Success

  • Slice the chicken before serving for easier plating.

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  • If sauce thickens too much, stir in a splash of broth or cream.

  • For extra flavor, add a pinch of Italian seasoning or red pepper flakes.

  • Swap chicken breasts for chicken thighs if you prefer a juicier cut.

  Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Reheating: Warm gently on the stovetop with a splash of broth or cream to loosen the sauce.

     

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  • Freezer: Not recommended, as cream sauces tend to separate when frozen.

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