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–+ servings
Creamy Ranch Chicken CrockPot

One-Pan Chicken with Buttered Noodles

The Crispy Chef
Tender, juicy chicken thighs cook alongside buttery egg noodles in one pan — no mess, maximum flavor. This is nostalgic comfort food made weeknight easy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main
Cuisine American
Servings 6 servings
Calories 525 kcal

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

Use low-sodium broth to control saltiness. Don’t skip drying the chicken for crispier skin. Add peas, mushrooms, or Parmesan for variety. Let it rest for 5 minutes before serving so the noodles can soak up all that buttery goodness.

Nutrition

Calories: 525kcalCarbohydrates: 38gProtein: 35gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 145mgSodium: 760mgPotassium: 560mgFiber: 2gSugar: 2gVitamin A: 650IUVitamin C: 3mgCalcium: 80mgIron: 2.5mg
Keyword buttered noodles, chicken thighs, comfort food, One Pan Chicken
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