There’s something soul-soothing about a skillet full of tender chicken and warm buttered noodles. Hey y’all, I’m Jordan! Around my house, we didn’t need a fancy occasion for comfort food—just a skillet, some pantry staples, and a hungry family. That’s why I’m sharing my go-to One-Pan Chicken with Buttered Noodles recipe. It’s Southern-inspired, clean-eating friendly, and everything I love about simple cooking done right.
I still remember the first time I made this dish on a rainy Tuesday when I was short on time and even shorter on clean pans. I tossed some chicken thighs into a single skillet with garlic, broth, and a handful of egg noodles—and y’all, it turned into something magical. The noodles soak up every bit of savory flavor, and the butter gives it that nostalgic richness that reminds me of Sunday suppers at Grandma’s house.
This one-pan meal isn’t just easy—it’s deeply satisfying and surprisingly adaptable. I’ve even paired it with my banana berry protein smoothie when I want something light but balanced. Whether you’re cooking for one, or gathering the family ‘round, this dish is your weeknight winner.
Ready to make dinner simpler, cozier, and tastier? Let’s dive into why One-Pan Chicken with Buttered Noodles should be on your table tonight.
Table of Contents
Why One-Pan Chicken with Buttered Noodles Feels Like Home
The nostalgic charm of skillet suppers
Growing up in the South, one-pan meals weren’t just a shortcut—they were tradition. Whether it was my mama’s pork chops or my aunt’s smothered cabbage, we relied on big flavor from one trusty pan. This One-Pan Chicken with Buttered Noodles carries that legacy with pride.
The noodles, simmered right in chicken broth, soak up flavor while the butter adds a comforting silkiness. The whole dish reminds me of cozy nights by the stove with a glass of sweet tea and an episode of “Jeopardy” humming in the background.
Sometimes I’ll throw in a spoonful of turmeric like in this turmeric trick recipe when I want a little anti-inflammatory boost. But honestly? It’s perfect in its simplest form. It’s the kind of recipe that hugs you back.
Pantry-friendly, clean, and full of protein
This dish isn’t just warm and hearty—it’s also built around clean ingredients. Chicken breast or thighs, low-sodium broth, whole grain or gluten-free noodles, and a few herbs make this dinner as wholesome as it is delicious.
The fact that it’s made in one pan cuts down on cleanup, which is a blessing on busy nights. You don’t need anything fancy—no exotic seasonings, no complicated steps. It’s just real food, cooked with care. And when you’re trying to keep things nourishing, simple is often best.
I love serving it with a chilled glass of lemon balm water on the side for an extra-refreshing touch. Whether you’re meal-prepping or flying by the seat of your apron strings, this one-pan wonder has your back.
How to Make One-Pan Chicken with Buttered Noodles
Step-by-step to skillet perfection
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One-Pan Chicken with Buttered Noodles – Southern Simplicity in Every Bite
- Total Time: 30 minutes
- Yield: 4 servings
Description
This One-Pan Chicken with Buttered Noodles recipe is a Southern-inspired, clean-eating meal that delivers flavor, simplicity, and comfort—all in one skillet.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
8 oz egg noodles (whole wheat or gluten-free)
2 tbsp butter (or ghee)
2 cups low-sodium chicken broth
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley
Juice of 1/2 lemon (optional)
Instructions
Step 1: Season chicken with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden on both sides, about 4–5 minutes per side. Remove and set aside.
Step 3: In the same skillet, add garlic and butter. Sauté for 30 seconds until fragrant.
Step 4: Pour in chicken broth and bring to a boil.
Step 5: Stir in noodles. Simmer uncovered, stirring occasionally for 7–9 minutes, until noodles are just tender.
Step 6: Return chicken to the pan. Cover and simmer on low for 5 more minutes to heat through.
Step 7: Garnish with parsley and lemon juice before serving.
Notes
For a dairy-free version, substitute butter with avocado oil.
Add spinach or peas for extra fiber and nutrients.
Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Southern American
Let’s get cookin’! The beauty of One-Pan Chicken with Buttered Noodles is how effortlessly it comes together. You don’t need a sink full of dishes—just one big skillet and a few humble ingredients.
Start by searing seasoned chicken in a bit of olive oil until golden brown. I personally prefer boneless, skinless thighs for their rich flavor, but chicken breasts work great too. Once browned, set them aside.
In the same pan, add minced garlic and a little butter—this is where the magic begins. Stir in low-sodium chicken broth and bring it to a simmer. Toss in your noodles (I like whole wheat egg noodles) and let them cook right in that broth. Stir occasionally to keep them from sticking, and to build all that starchy flavor.
Once the noodles are almost tender, return the chicken to the pan and let everything finish cooking together. A handful of parsley and a squeeze of lemon at the end adds brightness. I’ve even added spinach from time to time, much like I do in my natural Mounjaro recipe, when I want more greens in the mix.
Easy swaps and flavor boosters
You can truly make this dish your own. Want it spicy? Add a pinch of red pepper flakes. Need dairy-free? Swap the butter for olive oil and finish with a drizzle of good-quality olive oil.
Sometimes I stir in a little frozen peas or chopped bell pepper for crunch and color. And when I’m craving bold flavors, I add a spoonful of the spice mix I use in my ginger trick recipe to give it a subtle zing.
This recipe fits into your real-life kitchen. No stress, just flavor. And by the end, you’ve got a wholesome, skillet-to-table meal that’s warm, balanced, and weeknight-approved.
Nutritional Perks of One-Pan Chicken with Buttered Noodles
A comforting dish that supports clean eating
| Component | Details (per serving) | Optional Variations |
|---|---|---|
| Calories | 410 kcal | Use zucchini noodles to lower |
| Protein | 34g | Add bone broth for extra boost |
| Carbohydrates | 28g | Use low-carb egg noodles |
| Fats | 18g (from butter & olive oil) | Swap butter with ghee or avocado oil |
| Fiber | 3g | Add spinach, peas, or shredded zucchini |
When you hear “buttered noodles,” you might think indulgent. But trust me, this One-Pan Chicken with Buttered Noodles walks the line between cozy and clean perfectly. With lean protein, complex carbs, and healthy fats, it’s the kind of dish you can feel good about serving up any night of the week.
Chicken offers satisfying protein without being heavy. And when you cook the noodles in broth, you add savory depth without needing excess salt or sauces. The butter brings richness, but just a touch goes a long way—especially when paired with herbs like thyme, garlic, and parsley.
I often reach for whole-grain or high-fiber egg noodles when I want to boost nutrition. For an even lighter version, I’ve tried low-carb noodles like the ones I pair with my blue tonic detox recipe—great if you’re watching starches.
Balanced and family-friendly from pan to plate
This One-Pan Chicken with Buttered Noodles makes portion control easy. One skillet equals built-in boundaries. And because the flavors are mellow and savory, even picky eaters at my table dig right in.
Need to up the greens? Stir in spinach or kale during the final simmer. Want to stretch it? Add a side like the beef and pepper rice bowl for a satisfying leftover combo.
Whether you’re tracking calories or just trying to eat more whole foods, this one-pan recipe is a reliable, feel-good favorite. And let’s be real—when the whole meal comes together in 30 minutes and one pan, you’ve got a win for your tastebuds and your sanity.
FAQs and Final Touches on One-Pan Chicken with Buttered Noodles
Popular questions about one-pan meals, answered
Can I make One-Pan Chicken with Buttered Noodles ahead of time?
Absolutely. It reheats beautifully and actually tastes better the next day as the flavors deepen. Just store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to keep the noodles creamy.
What type of noodles work best in One-Pan Chicken with Buttered Noodles?
Egg noodles are the classic choice—they’re tender and soak up flavor like a sponge. For gluten-free versions, rice noodles or lentil-based pasta hold up well, too. I’ve even used the same brand I use in my crispy bang bang salmon bites bowl when I need a fast substitution.
Can I use frozen chicken for this recipe?
Yes, but thaw it first for best results. Frozen chicken added directly to the pan will release too much water, and your noodles may get mushy. Let it defrost overnight in the fridge or in a water bath.
Is this dish freezer-friendly?
You can freeze it, but the noodles may lose some texture. If you plan to freeze, slightly undercook the noodles. Store in a sealed container for up to one month, then reheat with a bit of butter and broth to bring it back to life.
Final serving tips that make it shine
To serve, I like to sprinkle a bit of lemon zest and fresh parsley over the top. A side of rice krispie chocolate chip cookies rounds out the meal for my kids, who always ask for seconds.
Pair with a crisp salad or something bright like a pineapple ginger detox drink to balance the richness. Whether it’s a casual Tuesday or Sunday dinner, One-Pan Chicken with Buttered Noodles brings the table together with warmth, flavor, and love.
Looking for more simple, nourishing recipe inspiration? You’ll find fresh, easy meal ideas on our Pinterest boards here—go ahead and save this one for later!
