One-Pan Chicken with Buttered Noodles
A delightful and comforting dish combining juicy chicken breasts and tender egg noodles infused with garlic and buttery goodness, all cooked in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 lbs
- 8 oz egg noodles
- 4 tbsp real butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
Preparation
- Prep your ingredients by chopping garlic and any desired vegetables.
Cooking
- Sear chicken in a large skillet over medium-high heat with 1 tbsp butter until golden brown (5 minutes per side). Season with salt and pepper.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Stir in egg noodles, simmering for 8-10 minutes until al dente.
- Remove from heat; stir in remaining butter and sprinkle with parsley before serving.
Notes
Leftovers can be stored in an airtight container for up to three days in the refrigerator. For longer storage, freeze for up to three months, thawing in the refrigerator overnight before reheating.