Homestyle One-Pan Chicken with Buttered Noodles (Print Version)
Whip up Homestyle One-Pan Chicken with Buttered Noodles! Tender chicken and savory noodles cook together for an easy, comforting dinner. Family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Main Players
01 -
4 large bone-in, skin-on chicken thighs
02 -
4 tablespoons unsalted butter, divided
03 -
12 oz wide egg noodles
04 -
4 cups low-sodium chicken broth
→ Flavor Boosters
05 -
4 cloves garlic, minced
06 -
1 tablespoon fresh thyme, chopped
07 -
1/2 cup heavy cream
→ Finishing Touches
08 -
1/4 cup grated Parmesan cheese
09 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Okay, first things first, get your biggest, heaviest oven-safe skillet over medium-high heat. Add 2 tablespoons of that lovely butter. Once it’s melted and shimmering, carefully place your chicken thighs, skin-side down. You want that skin to get super crispy and golden brown, so let it hang out there for about 6-8 minutes without moving it. This is where you build so much flavor! I always get a little anxious here, thinking I'll burn it, but patience is key. The kitchen will start smelling incredible, trust me!
02 -
Once the skin is gorgeous and crispy, flip those chicken thighs over. Now you're going to let them cook on the other side for another 5-7 minutes. They won't be cooked through yet, and that's totally fine; they’ll finish up later. While they’re cooking, you can drain off most of the rendered fat, leaving just a tablespoon or two in the pan. I usually use a spoon to scoop out the extra, but leave those crispy bits behind – they're flavor bombs!
03 -
Reduce the heat to medium. Toss in your minced garlic and fresh thyme. Stir them around for about a minute, until you can really smell that beautiful garlic aroma. Don't let it burn, though, that’s a mistake I've made too many times! Then, pour in the chicken broth. Scrape up any browned bits from the bottom of the pan – that's called deglazing, and it adds so much depth to our sauce. Bring it to a gentle simmer, letting those flavors meld. The whole kitchen just starts to smell so homey!
04 -
Carefully nestle your egg noodles into the simmering broth. Make sure they're mostly submerged. Pop a lid on your skillet and let them cook for about 8-10 minutes, or until they're tender. This is where the magic happens – the noodles soak up all that flavorful broth! I always peek after about 7 minutes to make sure they aren't sticking, giving them a little stir if needed. You want them just right, not mushy.
05 -
Once the noodles are tender and most of the broth has been absorbed, stir in the remaining 2 tablespoons of butter and the heavy cream. Give it a good mix until everything is wonderfully creamy. Now, gently place your partially cooked chicken thighs back into the pan, skin-side up, right on top of those buttery noodles. Make sure they’re nestled in nicely.
06 -
Cover the skillet again and let it all simmer for another 5-10 minutes, or until the chicken is cooked through (internal temperature of 165°F). The sauce will thicken slightly, and the chicken will be incredibly tender. Once it’s done, remove the pan from the heat, sprinkle generously with grated Parmesan and fresh parsley. Let it rest for a couple of minutes, then dish it up. The smell is just divine, and honestly, the taste is even better!
# Notes:
01 -
Don't overcrowd the pan, hon, or your chicken won't get that lovely sear I always aim for!
02 -
Leftovers keep well for a few days in the fridge; just pop them in an airtight container. The noodles might soak up a bit more sauce, but still tasty!
03 -
No chicken thighs? Boneless, skinless breasts work too, just watch the cooking time; they dry out quicker than I sometimes expect.
04 -
A sprinkle of fresh parsley at the end really brightens everything up, makes it feel a bit fancy even on a Tuesday.
# Tools You'll Need:
01 -
Large oven-safe skillet with lid (cast iron or heavy-bottomed)
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 42g
Total Carbohydrate: 38g
Protein: 30g