One-Pan Chicken with Buttered Noodles
A creamy, flavorful dish with tender chicken and buttery noodles, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 620kcal
Ingredients
Chicken and Seasoning
- 4 pieces boneless, skinless chicken thighs or breasts Tender and juicy cuts that soak up flavors effortlessly.
- 1 tsp salt Essential seasoning that enhances and balances the dish’s taste.
- 1/2 tsp black pepper Adds a mild heat to complement the other elements.
- 1/2 tsp smoked paprika Infuses a subtle smokiness, enhancing the chicken’s depth.
Cooking Ingredients
- 2 tbsp olive oil Offers richness while allowing for a perfect sear on the chicken.
- 2 tbsp unsalted butter Contributes creaminess and flavor to the sauce.
- 4 cloves garlic, minced Adds an aromatic punch that elevates the entire dish.
- 1 cup chicken broth A comforting base that imbues the sauce with savory notes.
- 1 cup heavy cream Provides luscious richness, binding everything together.
- 1/2 cup grated Parmesan cheese Melts beautifully, adding savory complexity.
- 1 tsp Dijon mustard Introduces a zesty tang that rounds out the flavors.
- 1/2 tsp Italian seasoning A herbaceous blend that captures the essence of Italian cooking.
- 1/4 tsp red pepper flakes (optional) Adds a playful heat for those who like a kick.
Noodles
- 8 oz egg noodles or pasta of choice Pillowy satisfaction that carries the sauce.
- 2 tbsp butter Enhances the noodles' flavor, making them irresistible.
- 1 tbsp fresh parsley, chopped Brightens the dish with a pop of color and freshness.
Instructions
Preparation
- Season your chicken thighs with salt, black pepper, and smoked paprika.
- In a large frying pan, heat olive oil and 2 tablespoons of unsalted butter over medium-high heat.
- Once the butter begins to foam, add the chicken and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
Prepare the Sauce
- In the same pan, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Stir in heavy cream, grated Parmesan, Dijon mustard, Italian seasoning, and optional red pepper flakes.
- Let simmer for about 2-3 minutes until the sauce thickens.
Cook the Noodles
- While the sauce simmers, boil the egg noodles according to package instructions.
- Once cooked al dente, drain and toss with 2 tablespoons of butter and parsley.
Finish the Dish
- Return the chicken to the pan and spoon the creamy sauce over each piece.
- Simmer for another 5 minutes, then serve over the buttered noodles garnished with extra Parmesan and parsley.
Notes
For a lighter version, use skinless chicken breasts and swap heavy cream for Greek yogurt or low-fat sour cream. Adding vegetables like bell peppers or spinach can enhance the dish.