Description
A simple and delicious One-Pan Chicken and Buttered Noodles recipe featuring tender chicken breasts cooked with garlic and egg noodles in a flavorful chicken broth, finished with butter and fresh parsley for a comforting meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Noodles and Sauce
- 8 oz wide egg noodles
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Pound them to an even thickness if very thick. Season both sides with salt and pepper.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side until golden-brown.
- Sauté Garlic: Reduce heat to medium. Add minced garlic and sauté for 1 minute, being careful not to burn it.
- Simmer Noodles and Chicken: Pour in chicken broth and bring to a boil. Stir in egg noodles. Cover and simmer for 10 minutes until noodles are tender and chicken reaches an internal temperature of 165°F.
- Finish with Butter and Parsley: Remove skillet from heat. Stir in remaining 3 tablespoons of butter until melted. Adjust seasoning with salt if needed. Sprinkle with fresh parsley and serve warm.
Notes
- Pounding the chicken ensures even cooking and tender texture.
- Avoid overcooking the garlic to prevent bitterness.
- Use fresh parsley for the best flavor and vibrant color.
- Check chicken internal temperature with a meat thermometer to ensure safety.
- Use low-sodium chicken broth to control salt level in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
