One-Pan Chicken with Buttered Noodles

Introduction

Picture this: a bustling weeknight, the clock ticking, and a hungry family eyeing the kitchen. What’s the culinary hero that swoops in to save the day? None other than our glorious One-Pan Chicken with Buttered Noodles! This isn’t just a meal; it’s a revelation. Imagine succulent, perfectly seasoned chicken thighs, their skin crisped to golden perfection, nestled amongst tender, buttery egg noodles, all bathed in a savory, aromatic sauce. And the best part? It all comes together in a single pan, minimizing cleanup and maximizing flavor. It’s the kind of dish that whispers “comfort food” while shouting “effortless elegance.”

This recipe is a true testament to the magic of simple ingredients and smart cooking techniques. We’re talking about humble chicken thighs transformed by a searing hot pan and a cozy oven, infusing every strand of pasta with their rich essence. The noodles, typically a sidekick, become a star in their own right, absorbing all the delicious pan drippings and broth, emerging unbelievably creamy and flavorful. It’s a complete meal in one go, offering a delightful balance of protein, carbohydrates, and a whole lot of soul-satisfying goodness. Perfect for the seasoned home cook looking for a quick win or the beginner eager to impress without breaking a sweat, this dish is a guaranteed crowd-pleaser.

Forget the endless scrubbing of pots and pans; with this recipe, your culinary journey ends not with a sink full of dishes, but with a happy sigh and a delicious plate of food. The combination of stovetop searing for that crucial flavor development, followed by an oven finish for even cooking and tender noodles, creates a depth of taste you wouldn’t expect from such an easy preparation. Get ready to add a new favorite to your dinner rotation – one that delivers on taste, convenience, and that undeniable “wow” factor.

Nutritional Information

Per serving (approximate values):

Calories: 650
Protein: 45g
Carbohydrates: 55g
Fat: 28g
Fiber: 3g
Sodium: 850mg

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5-2 lbs total)
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon dried Italian seasoning (or a mix of dried thyme, oregano, and basil)
1/2 large yellow onion, diced (about 1 cup)
4 cloves garlic, minced
4 cups low-sodium chicken broth
8 ounces wide egg noodles
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup freshly grated Parmesan cheese (optional, for serving)
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Pat the chicken thighs very dry with paper towels. This step is crucial for achieving crispy skin. Season both sides of the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and the dried Italian seasoning.
Heat the olive oil in a large, oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.
Carefully place the seasoned chicken thighs, skin-side down, in the hot skillet. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
Flip the chicken thighs and sear for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate. Leave the rendered fat and browned bits (fond) in the pan.
Reduce the heat to medium. Add the diced onion to the skillet and cook, stirring occasionally, for 3-5 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
Pour in 1/2 cup of the chicken broth. Use a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This is called deglazing and adds immense depth to your sauce.
Add the remaining 3 1/2 cups of chicken broth to the skillet and bring it to a simmer.
Add the egg noodles to the simmering broth, spreading them out as evenly as possible. Gently nestle the seared chicken thighs on top of the noodles, ensuring the skin side is facing up. Make sure the noodles are mostly submerged in the liquid.
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the noodles are tender and most of the liquid has been absorbed, and the chicken is cooked through (internal temperature reaches 165°F or 74°C). If the chicken skin is getting too dark, you can loosely tent it with foil.
Once out of the oven, remove the chicken to a clean plate. Add the 4 tablespoons of butter to the noodles and stir gently until the butter has melted and the noodles are creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Serve the buttery noodles immediately, topped with the rested chicken thighs. Garnish with fresh chopped parsley and a sprinkle of Parmesan cheese, if desired.

Cooking Tips and Variations

For truly crispy chicken skin, ensure your chicken thighs are as dry as possible before seasoning and searing. Excess moisture will steam the skin instead of crisping it. Don’t overcrowd the pan during searing; if necessary, cook the chicken in two batches. Overcrowding lowers the pan’s temperature and prevents proper browning, leading to less flavorful fond. When adding the noodles, try to spread them out in an even layer to ensure they cook uniformly. If they’re clumped together, some may remain undercooked. If you notice your noodles are absorbing liquid too quickly in the oven and are still undercooked, you can add another splash of hot chicken broth (about 1/4 to 1/2 cup) to the pan before returning it to the oven.

This recipe is wonderfully adaptable! For a leaner option, you can use boneless, skinless chicken thighs or even chicken breasts. If using chicken breasts, reduce the initial searing time to 3-4 minutes per side and check for doneness sooner in the oven, as they cook faster and can dry out. To boost the vegetable content, consider adding some quick-cooking vegetables. Stir in 1 cup of frozen peas or a handful of fresh spinach during the last 5 minutes of oven cooking. Sliced mushrooms can be sautéed with the onions, or broccoli florets can be added to the pan along with the noodles. For an extra layer of flavor, try stirring in 1 tablespoon of Dijon mustard or the zest of half a lemon into the broth before adding the noodles. A splash of dry white wine (about 1/4 cup) can be used to deglaze the pan before adding the broth for a more sophisticated sauce. Experiment with different dried herbs like a pinch of smoked paprika for warmth or a sprig of fresh rosemary and thyme tucked in with the chicken. Instead of Parmesan, you could finish the noodles with grated Asiago or Gruyère cheese for a different cheesy note.

Storage and Reheating

Leftovers of One-Pan Chicken with Buttered Noodles store beautifully, making this an excellent meal prep option. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For reheating, the best method to maintain moisture and texture is to use the stovetop or oven. To reheat on the stovetop, place the chicken and noodles in a skillet over medium-low heat. Add a splash of chicken broth or water (1-2 tablespoons) to help rehydrate the noodles and prevent them from drying out. Cover the pan and heat gently, stirring occasionally, until warmed through. For oven reheating, preheat your oven to 300°F (150°C). Place the chicken and noodles in an oven-safe dish, again adding a splash of broth or water. Cover with foil and heat for 15-20 minutes, or until hot. You can also microwave individual portions for 1-2 minutes, stirring halfway through, but this method may result in slightly less tender chicken and noodles compared to stovetop or oven reheating. It’s not recommended to freeze this dish, as the noodles can become mushy upon thawing and reheating.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you absolutely can! Boneless, skinless chicken breasts work well in this recipe. However, they cook faster than bone-in, skin-on thighs, so you’ll need to adjust your cooking times. Sear them for about 3-4 minutes per side, then check for doneness in the oven after about 15-20 minutes. Be careful not to overcook them, as chicken breasts can dry out easily.

What if my noodles aren’t cooking evenly?

If you notice some noodles are still firm while others are soft, it’s likely they weren’t fully submerged or evenly distributed. To prevent this, try to spread the noodles in a single layer as much as possible before adding the chicken. If it happens in the oven, you can carefully stir the noodles once during the cooking process (around the 10-12 minute mark) to ensure even exposure to the liquid. If the pan seems dry but the noodles are still hard, add another 1/4 to 1/2 cup of hot chicken broth.

Is a cast iron skillet essential for this recipe?

While a cast iron skillet is highly recommended for its excellent heat retention and ability to create a fantastic sear and fond, it’s not strictly essential. Any large, oven-safe skillet will work. Stainless steel skillets are also great for searing and deglazing. Just ensure your pan is large enough to comfortably hold the chicken and noodles in a single layer and can safely go from stovetop to oven.