One-Pan Chicken with Buttered Noodles
A comforting, family-friendly meal where tender chicken thighs are served over buttery, fragrant noodles in a creamy sauce.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken thighs Juicy and satisfying texture.
- 1 tsp salt Enhances all flavors.
- 1/2 tsp black pepper Adds warmth.
- 1/2 tsp smoked paprika Infuses an earthy aroma.
- 2 tbsp olive oil For searing.
- 2 tbsp unsalted butter Enhances flavors.
- 4 cloves garlic, minced Adds complexity.
For the sauce
- 1 cup chicken broth Savory foundation.
- 1 cup heavy cream Luscious texture.
- 1/2 cup grated Parmesan cheese Adds nuttiness.
- 1 tsp Dijon mustard Brightens the dish.
- 1/2 tsp Italian seasoning Harmonizes flavors.
- 1/4 tsp red pepper flakes Optional for spice.
For the noodles
- 8 oz egg noodles (or pasta of choice) Soaks up the sauce.
- 2 tbsp butter Adds richness.
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Season the chicken thighs with salt, black pepper, and smoked paprika.
- Heat a large pan over medium-high heat and add olive oil and 1 tablespoon of butter.
- Sear the chicken for 4-5 minutes on each side until golden brown. Remove from pan.
- In the same pan, add minced garlic and sauté for about a minute until fragrant.
Cooking
- Pour in chicken broth and scrape browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, Dijon mustard, Italian seasoning, and optional red pepper flakes. Simmer for 2-3 minutes.
- Cook egg noodles according to package instructions, then toss with remaining butter and parsley.
- Return chicken to the pan, spoon sauce over it, and simmer for an additional 5 minutes.
- Serve chicken and sauce over buttered noodles, garnished with extra Parmesan and parsley.
Notes
For a lighter version, use chicken breasts and substitute heavy cream with Greek yogurt and chicken broth.