One-Pan Chicken with Buttered Noodles for Cozy Dinners

If “cozy dinner” had a personality, it would be this: golden, pan-seared chicken, silky buttered noodles, and a light, savory sauce that tastes like you tried harder than you did. The best part? It all happens in one pan, so cleanup stays easy and your kitchen doesn’t look like a cooking show finale.

This is the kind of recipe you make on a weeknight when you want comfort food vibes without committing to a whole production. It’s simple, warm, and reliably delicious—aka the dinner you’ll keep coming back to.

Why You’ll Love This

It’s a true one-pan situation: the chicken builds flavor, the broth deglazes all the good bits, and the noodles soak up that buttery, savory goodness. Minimal dishes, maximum cozy payoff.

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (or breasts), patted dry
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (or sweet paprika)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth (low-sodium preferred)
• 8 oz egg noodles
• 1/4 cup grated Parmesan (optional, but very worth it)
• 1 tbsp lemon juice (optional, for brightness)
• 2 tbsp chopped parsley (optional, for serving)

How to Make It

1. Season the chicken: In a bowl, toss chicken with 1 tsp salt, pepper, garlic powder, and paprika. Let it sit while you prep the onion and garlic.
2. Sear for flavor: Heat olive oil in a large deep skillet (12-inch is ideal) over medium-high heat. Add chicken and sear 4–5 minutes per side until deeply golden. Transfer chicken to a plate (it doesn’t need to be cooked through yet).
3. Start the base: Reduce heat to medium. Add 1 tbsp butter to the same pan, then add the onion. Cook 2–3 minutes, scraping up browned bits as it softens.
4. Add garlic and deglaze: Stir in garlic and cook 30 seconds until fragrant. Pour in the chicken broth and scrape the bottom of the pan to lift all that flavor into the sauce.
5. Cook the noodles in the pan: Bring broth to a lively simmer. Stir in egg noodles and spread them out so they’re mostly submerged. Cook 6–8 minutes, stirring often, until noodles are tender and the liquid has reduced to a glossy sauce.
6. Finish cooking the chicken: Nestle chicken back into the pan (and add any juices from the plate). Cover and simmer 3–5 minutes, or until chicken reaches 165°F.
7. Butter it up: Turn off heat. Add remaining 2 tbsp butter and stir gently until melted and the noodles look silky. Stir in Parmesan if using.
8. Balance and serve: Taste and adjust salt and pepper. Add lemon juice if you want a little lift. Sprinkle parsley on top and serve straight from the pan.

Tips for the Best Results

• Use a deep skillet: You need room for noodles to simmer without splashing or sticking.
• Pat the chicken dry: Dry chicken = better browning, and browning = flavor. No shortcuts here.
• Stir noodles often: Egg noodles love to cling together. A few stirs while simmering keeps them saucy, not clumpy.
• Watch your heat: Keep it at a simmer, not a hard boil, so the broth reduces into sauce instead of evaporating too fast.
• Don’t skip the browned bits: Scraping the pan when you add broth is basically free flavor.
• Salt at the end: Broth reduces, Parmesan is salty, and you don’t want to overdo it early.

Variations

• Creamy comfort version: Stir in 1/4 cup heavy cream or half-and-half at the end (after turning off the heat) for extra lush noodles.
• Veggie boost: Add 2 cups baby spinach in the last minute, or stir in peas when the noodles go in.
• Mushroom-y and cozy: Sauté 8 oz sliced mushrooms with the onion until browned.
• Herby lemon vibe: Add 1 tsp dried Italian seasoning with the broth and finish with extra lemon.
• Spicy-ish: Add a pinch of red pepper flakes with the garlic for a gentle kick.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low with a splash of broth or water to loosen the noodles, or microwave in short bursts, stirring in between, until hot. Add a little extra butter at the end if you want that just-made silkiness back.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work great—just be mindful of cook time so they don’t dry out. Sear them the same way, then simmer in the pan until they reach 165°F. If your breasts are thick, slice them in half horizontally for faster, juicier results.

What if my noodles soak up all the liquid before they’re tender?

No stress—different noodle shapes and brands absorb differently. Add broth (or water) 1/4 cup at a time, stir, and keep simmering until the noodles are done. The goal is tender noodles with a light sauce clinging to them.

How do I keep egg noodles from getting mushy?

Simmer instead of boiling hard, and stir frequently so they cook evenly. Once the noodles are tender, turn off the heat right away and add the butter. If you’re planning leftovers, keep them slightly al dente since they’ll soften more when reheated.

Can I make this dairy-free?

You can. Swap the butter for a good plant-based butter and skip the Parmesan (or use a dairy-free alternative). You’ll still get that cozy one-pan vibe, just with a slightly different finish.

What should I serve with one-pan chicken and buttered noodles?

This is amazing with something fresh and crunchy on the side: a simple green salad, roasted broccoli, garlicky green beans, or even sliced cucumbers with a little vinegar and salt. If you want extra cozy, add warm bread to scoop up any buttery sauce.