“Oh, okay, let’s talk about that supper. You know, the one that is so consistently great, easy to make, and consistently comforting that it’s your default, your go-to, your security blanket dinner. For me and I think for many of you after you make it that dinner is One-Pan Chicken with Buttered Noodles. I have made this recipe more than any other, and it’s not hard to see why. It’s a dinner that’s full-on flavor, comforting texture, and weeknight convenience with every bite.”.
In 30 minutes, you can marry silky golden chicken, creamy noodles, and rich Parmesan sauce in a single pan. No juggling hot burners, no washing a cloud of dishes. It’s convenient, it’s easy, and most importantly, it’s woefully craving-worthy. Since each ingredient is layered on top of the previous one in the same pan, flavor emerges naturally as ingredients collide and confer. The result? A dish greater than its parts. This ain’t dinner it’s your new favorite for a reason.
1. Why One-Pan Dinners Win Every Time
One-pot meals are a new favorite for a reason: they make cooking easier without losing any flavor. It’s all cooking together in the one pot, after all, so there isn’t much to clean up and more time to sit back and enjoy. And the trick is how these recipes pack more flavor with less effort. As the chicken cooks with garlic, butter, and broth, it’s infused with a rich savory foundation that seasons the noodles.
That’s the real secret every element enhances the next. Instead of layering flavours separately, you’re infusing them together from the start. As the noodles soak in the sauce and the chicken rests back in the pan, the flavours marry into something that tastes like it took hours, not minutes. You also get those little golden bits on the bottom of the pan the flavour-rich remnants that become the backbone of the sauce. It’s a built-in boost of deliciousness you’d never get if everything were cooked separately.
Beef Stroganoff over Buttered Noodles
Equipment
- 1 Large Dutch Oven Or a heavy-bottomed pot for braising beef.
- 1 Large Skillet For sautéing mushrooms separately.
- 1 Large Stockpot For cooking egg noodles.
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 3 cups beef stock
- 1 carrot chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms sliced
- 3 cloves garlic chopped
- 2 tablespoons sour cream plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves plus more for garnish
- 1 1-pound package wide egg noodles
Instructions
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Notes
From a practical standpoint, one-pan recipes are also a lifesaver for busy nights. Without as many ingredients to prepare and without the hassle of having to cook in two pans, they eliminate the hindrances so frequently which turn home cooking into more trouble than it is worth. Whether you are cooking for guests or just desire to have something plain and healthy to eat yourself, this kind of meal serves your purposes in every instance. And since it’s all being prepared in one pan, you’re having a good, flavorful meal that you don’t have to think twice to clean up afterwards.
2. The Key Ingredients Behind the Comfort
The secret to just how good this recipe is isn’t hard to figure out: it starts with excellent ingredients. Fresh boneless chicken breasts are the starting point here lean, tender, and just right for flavor absorption. Floured and browned to perfection, they provide the perfect base on which the rest of the recipe is built. And that crust makes its presence known in texture, too, providing that wonderful contrast to the soft buttery noodles underneath.
Grilled Boneless Chicken Breasts Recipe
Equipment
- 1 Grill Gas or charcoal
- 1 Tongs
- 1 Cutting Board
- 1 Meat Thermometer Instant-read recommended
- 1 Large Bowl or Container For brining or seasoning
Ingredients
Main
- 4 boneless skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
- Kosher salt
- 1/4 cup 55g sugar (if making a wet brine; see note)
- Freshly ground black pepper
- 2 tablespoons 30ml extra-virgin olive oil
Instructions
- Prepare the chicken breasts, removing the tenderloin if necessary.
- If using a brine solution with sugar and salt, prepare it according to instructions and brine the chicken for the recommended time.
- Remove chicken from brine (if used), rinse lightly if desired, and pat very dry with paper towels.
- If not brining, season the chicken generously with kosher salt, black pepper, and any other desired seasonings.
- Drizzle chicken with olive oil, ensuring an even coating.
- Preheat your grill to medium-high direct heat.
- Clean the grill grates thoroughly and oil them to prevent sticking.
- Place the chicken breasts on the hot grill, cooking for 5-8 minutes per side, or until cooked through.
- Check the thickest part of the chicken with an instant-read thermometer; it should register 165°F (74°C).
- Remove chicken from the grill and let rest on a cutting board for 5-10 minutes before slicing or serving.
Notes
And then the element that truly makes this dish amazing: butter, garlic, and Parmesan. Garlic creates that initial kick of dark, earthy aroma. Butter, of course, adds the richness that provides every bite with such comfort food texture. And Parmesan cheese? The umami-scented finish. Salty, nutty, and just strongly enough pungent to cut through the creaminess it carries in order to maintain everything tied together in a rich, flavorful sauce.
3. The egg noodles are the final jigsaw puzzle piece.
They are unique from the rest in the fact that they have a soft, chewy consistency which gives a good contrast to the creaminess of the sauce without dominating it. Prepared in the same skillet with the chicken broth and the cream, they soak up all the flavor as they get tender. Each strand is smothered in that garlicky, buttery, cheesy sauce, so no flat, dull bite is to be found. It’s a lesson in more with less.
4. From Step to One-Pan Perfection
Start by seasoning the chicken thoroughly and well with salt, pepper, and, if desired, a sprinkle of garlic powder or paprika. That one step creates flavour right away. Then sear that chicken in olive oil until golden on both sides and cooked through. You want that perfect crust and tender inside. Having done that, set the chicken aside and deal with the pan because what’s left in it is cook’s heaven.
While the pan is warm, add minced garlic and let it lightly sizzle for about a minute or so.
Chicken Scallopine with Saffron Cream Sauce
Equipment
- 1 Large Skillet Essential for searing chicken and preparing the sauce.
- 1 Wooden Spoon For stirring and deglazing the pan to capture flavor.
- 1 Tongs For easily handling and flipping chicken cutlets.
- 1 Cutting Board For preparing shallots, garlic, and parsley.
- 1 Chef's knife For precise chopping and slicing.
Ingredients
Main
- 2 tablespoons olive oil
- 1 pound chicken cutlets scallopine
- 2 shallots sliced
- 1 clove garlic minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
Notes
Add the heavy cream and chicken broth. Let it lightly simmer before adding your egg noodles. Stir in them well so that they’re mostly covered. Cover and cook noodles for 8–10 minutes, stirring occasionally to prevent sticking and for evenness. This is where the noodles soak up all of the garlicky butter broth and begin to become really comforting. After the noodles are cooked and most of the liquid is absorbed, it’s now time to add the butter and Parmesan.
Melt them together in a creamy, rich sauce that covers all of the noodles. Add the chicken back in the pan and have everything heat through together for a couple minutes. Finish with a scatter of fresh parsley for brightness, and you’ve just created a restaurant-quality meal with minimal effort. Serve it straight from the pan it’s rustic, hearty, and downright irresistible.
5. Tips, Tweaks, and Customisation Tricks
This dish is good as it is, but it’s highly versatile too. Need a little more indulgence? Substituting chicken thighs for breasts. They’re already more moist and easier to cook anyway. Need something vegetarian? Courgettes, chickpeas, or mushrooms are all suitable and a twist on the meal.
For vegetarians, you can substitute with vegan butter and Parmesan substitutes too. There are great substitutes now that will provide you with that same richness and melt into sauce nicely. Want to serve a different noodle? Use fettuccine, penne, or a gluten-free pasta that will carry the creamy sauces. Just cook it slightly less according to your noodle.
To avoid errors, monitor your heat at all times.
Cooking chicken on medium heat provides you with that golden brown crust without drying the meat out. When adding cream and cheese, use low heat not to break the sauce. And heating up left overs, adding a little broth or cream loosens the sauce and brings it back to its creamy state. It is these small tweaks that give the dish a different flavor each time you make it.
6. Realistic Benefit and Doubtful Solutions
This dish isn’t just a crowd-pleaser it’s also a smart option for busy home cooks. It’s satisfying, well-balanced, and loaded with a great combination of macronutrients. With about 450–500 calories and 35 grams of protein per serving, you’ll be satisfied without being weighed down. The butter and Parmesan fat adds richness but not heaviness. It’s soul-soothing food that fuels your day.
Have leftovers? Refrigerate in a closed container for three days. Serve by heating on the stovetop or microwave for a few seconds, adding a splash of broth to bring back the sauce. Want to freeze it? Yes, with caution. Cream sauces will break upon thawing, so add a dash of fresh cream when reheating to bring it back to the original texture.
Moroccan Red Harissa Chicken
Equipment
- 1 Large Skillet
- 1 Food Processor
- 1 Saucepan with Lid
- 1 Baking Sheet For charring peppers under the broiler
- 1 Tongs or Spatula
Ingredients
Main
- 3 red bell peppers
- 3 red chile peppers such as Fresno or Holland finger peppers
- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- Salt and pepper
- Salt and pepper
- 3 cloves garlic chopped
- 1 bay leaf
- 1 small piece cinnamon stick or a pinch ground cinnamon
- 1 inch fresh ginger root peeled and grated or pasted
- 1 onion finely chopped
- 2 teaspoons smoked sweet paprika 2/3 palmful
- 1 teaspoon ground cumin 1/3 palmful
- White wine vinegar
- 2 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/4 cups basmati or other white long grain rice
- Thinly sliced scallions for garnish
Instructions
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
- To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael's shopping list for this episode's recipes here.
Notes
And to serve it with, it looks beautiful served with simple side dishes. A simple green salad and lemon vinaigrette dressing, steamed broccoli, or plain roasted green beans will balance the richness of the dish. Garlic bread is always an option if you’re going comfort food style. And for those adventurous ones, a red chilli flake or cayenne pepper added to the sauce will give that little bite.
Final Thoughts
One-Pan Chicken and Buttered Noodles is as much a demonstration as it’s not necessarily hard or stressful to prepare.
Lemon Chicken Breasts
Equipment
- 1 9x12 inch Baking Dish
- 1 Small Saucepan
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1/4 cup good olive oil
- 3 tablespoons minced garlic 9 cloves
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Notes
By using clever little techniques, quality ingredients, and being happy to try things out to fit your requirements, the dish is a blank page waiting to be filled with skill and flavour. No matter what night of the week it is prepared, whether that is a weeknight dinner or a lazy Sunday’s dessert, it never goes wrong. Then grab your pan, season it once, and notice how it becomes your whole favorite.
