One-pan chicken with buttered noodles is basically the ultimate “I want something delicious but I’m too tired to deal with a million dirty dishes” dinner solution. I’m talking about tender, juicy chicken thighs nestled on a bed of perfectly cooked egg noodles swimming in a rich, buttery sauce that tastes like your childhood comfort food dreams came true. This isn’t some fancy, complicated recipe—it’s simple, soul-warming food that happens to be ridiculously easy to make and even easier to clean up.
I discovered this one-pan chicken with buttered noodles magic during one of those particularly chaotic weeks when I was craving something homemade but couldn’t handle the thought of washing multiple pots and pans. What started as a lazy cooking experiment became my family’s most requested dinner. The best part? Everything cooks together, so the noodles absorb all those incredible chicken drippings and turn into something way more special than basic buttered noodles.
Why This One-Pan Chicken with Buttered Noodles Will Become Your Go-To
• Minimal cleanup – One pan, minimal mess, maximum flavor payoff • Ready in 45 minutes – Perfect for busy weeknights when you want real food fast • Kid-approved comfort food – Even picky eaters demolish this dinner • Budget-friendly – Uses simple, affordable ingredients that probably live in your pantry • Infinitely customizable – Add vegetables, change herbs, or adjust seasonings to your heart’s content
What You’ll Need (Ingredients)
For the Chicken:
- 6-8 bone-in, skin-on chicken thighs (about 3 lbs/1.4kg) – thighs stay juicier than breasts
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (30ml)
For the Buttered Noodles:
- 12 oz wide egg noodles (340g) – the classic choice
- 4 tbsp butter (60g)
- 3 cloves garlic, minced
- 3 cups chicken broth (720ml) – low sodium preferred
- 1 cup water (240ml)
- ½ cup heavy cream (120ml) – for extra richness
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Optional Flavor Boosters:
- 1 medium onion, sliced
- 8 oz mushrooms, sliced
- 1 cup frozen peas (150g)
- 2 tbsp fresh dill
- ¼ cup grated Parmesan cheese (25g)
- 1 tsp lemon zest
Essential Equipment
- Large oven-safe skillet or Dutch oven (at least 12 inches)
- Tongs for flipping chicken
- Measuring cups and spoons
- Sharp knife and cutting board
- Paper towels for patting chicken dry
Step-by-Step Instructions for Perfect One-Pan Chicken with Buttered Noodles
Get That Chicken Golden and Crispy
- Preheat your oven – Heat to 375°F (190°C). You’ll need this ready when the stovetop portion is done.
- Season the chicken – Pat chicken thighs completely dry with paper towels (this is crucial for crispy skin). Mix garlic powder, onion powder, paprika, thyme, salt, and pepper. Season chicken all over with this mixture.
- Sear to perfection – Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-7 minutes until golden brown and crispy. Don’t move them—let that skin get gorgeous!
- Flip and continue – Turn chicken over and cook another 3-4 minutes until browned on the second side. Transfer chicken to a plate temporarily—don’t worry, it’s not fully cooked yet.
Build Your Noodle Base
- Sauté aromatics – In the same pan with those beautiful chicken drippings, add sliced onion and mushrooms (if using). Cook for 3-4 minutes until softened. All those browned bits are flavor gold!
- Add garlic – Stir in minced garlic and cook for 30 seconds until fragrant. Don’t let it burn or it’ll turn bitter.
- Toast the noodles – Add dry egg noodles to the pan and stir for 1-2 minutes. This step adds incredible depth of flavor as the noodles lightly toast in the chicken fat.
Bring It All Together
- Add liquids – Pour in chicken broth and water, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally.
- Nestle chicken back in – Return chicken thighs to the pan, skin-side up, nestling them among the noodles. The liquid should come about halfway up the chicken.
- Transfer to oven – Cover the pan (with lid or foil) and bake for 20-25 minutes until noodles are tender and chicken reaches 165°F (74°C) internal temperature.
Finish with Buttery Perfection
- Add the cream – Remove from oven and carefully stir in heavy cream and butter, trying not to break up the noodles too much.
- Final seasonings – Add frozen peas (if using), fresh parsley, and any other finishing touches. Taste and adjust salt and pepper as needed.
- Rest and serve – Let everything sit for 5 minutes to allow the sauce to thicken slightly, then serve directly from the pan for that rustic, homey presentation.
Smart Variations and Add-Ins
Vegetable additions: Carrots, green beans, or broccoli all work great. Add heartier vegetables with the noodles, softer ones in the last 10 minutes.
Herb variations: Try fresh thyme, rosemary, or oregano instead of parsley for different flavor profiles.
Cheese upgrade: Stir in cream cheese for extra richness, or top with Parmesan before serving.
Spice it up: Add red pepper flakes or a dash of hot sauce for some heat.
Lighter version: Use half-and-half instead of heavy cream and reduce butter slightly.
Pro Tips for One-Pan Chicken with Buttered Noodles Success
• Don’t skip drying the chicken – Wet chicken won’t brown properly and you’ll miss out on that crispy skin and all the flavor it adds to the dish.
• Use bone-in, skin-on thighs – They stay much more moist than breasts and the bones add incredible flavor to the noodles.
• Layer flavors – Toasting the noodles in the chicken drippings creates depth you can’t get any other way.
• Control your liquid – Too much and you’ll have soupy noodles; too little and they won’t cook properly. The liquid should just cover the noodles.
• Let it rest – Those final 5 minutes allow the noodles to absorb more liquid and the sauce to thicken perfectly.
Common Mistakes That’ll Mess Up Your Dinner
Using boneless chicken – You lose so much flavor without the bones, and the meat tends to dry out more easily.
Not browning the chicken properly – That golden skin adds incredible flavor to the entire dish. Don’t rush this step.
Adding cream too early – Cream can curdle if boiled too long. Add it at the end when the heat is lower.
Overcooking the noodles – They continue cooking in the oven, so they should be just shy of tender when you transfer to the oven.
Skipping the rest time – Those 5 minutes make the difference between soupy noodles and perfectly sauced ones.
Storage and Leftover Magic
Storage: This one-pan chicken with buttered noodles keeps for 3-4 days in the fridge. The noodles continue to absorb liquid, so leftovers are often even more flavorful.
Reheating: Add a splash of chicken broth when reheating to loosen the noodles. Heat gently in the oven or on the stovetop, covered.
Make-ahead tips: You can prep ingredients ahead, but this dish is really best cooked fresh since the noodles can get mushy if held too long.
Leftover transformation: Shred any leftover chicken and use the noodles as a base for soup by adding more broth and vegetables.
Perfect Comfort Food Pairings
This one-pan chicken with buttered noodles pairs beautifully with:
- Simple green salad with lemon vinaigrette to cut through the richness
- Steamed green beans or broccoli for some color and nutrition
- Crusty dinner rolls for sopping up that incredible sauce
- Roasted asparagus for an elegant side that’s still easy
- Light white wine or beer for adult beverage pairings
Nutritional Info (Per Serving, Serves 6)
Real talk about this comfort food favorite
- Calories: 525
- Protein: 35g
- Carbohydrates: 38g
- Fat: 26g
- Fiber: 2g
- Iron: 15% daily value
- Comfort factor: Maximum
One-Pan Chicken with Buttered Noodles
Equipment
- Large oven-safe skillet or Dutch oven (12 inches)
- Tongs
- Measuring cups and spoons
- Knife and cutting board
- Paper towels
Ingredients
- 6-8 bone-in, skin-on chicken thighs (about 3 lbs/1.4kg)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil (30ml)
- 12 oz wide egg noodles (340g)
- 4 tbsp butter (60g)
- 3 cloves garlic, minced
- 3 cups chicken broth (720ml)
- 1 cup water (240ml)
- 0.5 cup heavy cream (120ml)
- 0.25 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 medium onion, sliced (optional)
- 8 oz mushrooms, sliced (optional)
- 1 cup frozen peas (150g) (optional)
- 2 tbsp fresh dill (optional)
- 0.25 cup grated Parmesan cheese (25g) (optional)
- 1 tsp lemon zest (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat chicken thighs dry. Mix garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub seasoning all over chicken.
- Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Flip and cook another 3–4 minutes. Remove chicken and set aside.
- In the same skillet, sauté onion and mushrooms (if using) for 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Add egg noodles and toast for 1–2 minutes, stirring to coat with drippings.
- Pour in chicken broth and water. Bring to a simmer, scraping up brown bits from the pan.
- Place chicken thighs back in, skin-side up, nestled into noodles. Liquid should reach halfway up the chicken.
- Cover and bake for 20–25 minutes until chicken reaches 165°F (74°C) and noodles are tender.
- Remove from oven. Gently stir in heavy cream and butter. Don’t break noodles.
- Stir in peas (optional), fresh parsley, Parmesan, or lemon zest if desired. Season to taste.
- Let rest 5 minutes before serving to thicken sauce and settle flavors.
Notes
Nutrition
FAQ
Q: Can I use chicken breasts instead of thighs? A: You can, but thighs are much more forgiving and flavorful. If using breasts, pound them to even thickness and watch carefully to avoid overcooking.
Q: What if I don’t have an oven-safe pan? A: You can transfer everything to a baking dish after browning the chicken, or finish on the stovetop with a tight-fitting lid over low heat.
Q: Can I make this one-pan chicken with buttered noodles dairy-free? A: Use olive oil instead of butter and coconut cream instead of heavy cream. The flavor will be different but still delicious.
Q: How do I know when the chicken is done? A: Use a meat thermometer—165°F (74°C) at the thickest part. The juices should also run clear when pierced.
Q: What if my noodles seem too dry? A: Add more warm chicken broth gradually until you reach the desired consistency. FYI, the noodles continue absorbing liquid as they cool, so err on the side of slightly saucy.
