Hey, guys What’s better than a dinner recipe so good and simple that it almost cooks itself? One-pan chicken recipes are this type of kitchen magic, transforming crazy nights into warm, thoughtful meals without ever having to lift a finger. My go-to is the One-Pan Chicken with Buttered Noodles a rich, indulgent recipe that’s now a regular in my repertoire. It’s the solution to the old “what for dinner?” problem, and it’ll be yours in a snap.
Life gets crazy, and the idea of cleaning a mountain of pots after being out and about all day is so daunting that ordering up for takeout seems almost too tempting. That’s where one-pan meals step in and rescue the day, and with an entire meal in one sheet pan or skillet. They’re a lifesaver for busy folks who want big flavour without big cleanup. Whether you’re a kitchen newbie or a seasoned cook, these recipes are here to make your nights easier and tastier.
This is your one-pan chicken supper playbook featuring the can’t-resist One-Pan Chicken with Buttered Noodles. We’ll examine up close what makes these suppers a home run, take your tips on how to customize them, and share with you a galaxy of one-pan ideas to inspire your imagination. So, grab your skillet, perhaps a glass of wine, and get cooking.
Why One-Pan Meals Are a Kitchen Win
One-pan chicken suppers are a kitchen hug easy, tried and true, and yummy. All at once in one pan or sheet pan, the ingredients get to know one another, building depth of flavour that is like it took forever. They’re ideal for the chaotic weeknight supper time with minimal prep work and cleanup. They’re heaven for anyone who is living a wacky schedule.
The one-pan convenience is a huge benefit. You can substitute your go-to veggies, mix spices, or turn veggie without missing a beat. They’re perfect for the family, pleasing company, or prepping lunches throughout the week. And often they depend on pantry ingredients, so you can make something great without jumping to the store.
- Time saver: Whole meal prepared in less than 30 minutes.
- Simple: Flexible – Adjust to diet needs or whatever is within your refrigerator.
- Handy cleaning: One pan means fewer dishes to wash.
What makes these dishes truly special is how they balance convenience with incredible flavour. The chicken’s juices blend with the sauce or veggies, creating a meal that’s way more than the sum of its parts. It’s proof that simple doesn’t mean boring, and you’ll be amazed at how something this easy can taste so good. One-pan meals are about to become your new obsession.
Chef John’s Coq au Vin
Equipment
- 1 Large Oven-Proof Skillet Essential for browning and oven braising
- 1 Slotted Spoon For transferring solids while retaining drippings
- 1 Wooden Spoon Ideal for deglazing the pan without scratching
- 1 Plates For holding ingredients and serving
- 1 Instant-Read Thermometer For precise temperature checks of the chicken
Ingredients
Main
- 6 bone-in skin-on chicken thighs
- kosher salt and freshly ground black pepper to taste
- 8 ounces bacon sliced crosswise into ½-inch pieces
- 10 large button mushrooms quartered
- ½ large yellow onion diced
- 2 shallots sliced
- 2 teaspoons all-purpose flour
- 2 teaspoons butter
- 1 ½ cups red wine
- 6 sprigs fresh thyme
- 1 cup chicken broth
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Dotdash Meredith Food Studios
- Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving drippings in the skillet. Dotdash Meredith Food Studios
- Increase the heat to high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Dotdash Meredith Food Studios
- Lower the heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Dotdash Meredith Food Studios
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Dotdash Meredith Food Studios
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer. Dotdash Meredith Food Studios
- Transfer the skillet to the preheated oven and cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Dotdash Meredith Food Studios
- Place the skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken to serve. Dotdash Meredith Food Studios
Notes

Meet Your New Best Buddy: Chicken with Buttered Noodles
And now onto the real star of the show: One-Pan Chicken with Buttered Noodles. It’s comfort food at its finest, with moist chicken breasts, silky egg noodles, and rich, buttery sauce that’s pure heaven. On the table in 30 minutes or less, it’s ideal for one of those evenings when you’re in the mood for a little something extra without a lot of hassle. It’s a simple recipe that serves up gourmet pizzazz.
It is in the combination of flavors and textures that the magic lies. Pan-fried, golden chicken is an excellent accompaniment to the chewy, tender noodles, all smothered in a rich, creamy sauce of butter, Parmesan, and cream. A couple of sprigs of fresh parsley add a splash of color and some freshness and enhance each mouthful that much more. It’s a plate hug, excellent for any time.
- Main ingredients: Chicken breasts, egg noodles, butter, Parmesan.
- Speed tip: Stir noodles to avoid sticking during cooking.
- Recommended serving: Serve with crisp green salad.
This recipe is testament to what can be done with a few quality ingredients. The chicken juices add flavor to the noodles, and each bite explodes in your mouth. This is a dish that can be served to friends, family, or oneself, and it will be an instant favorite. This is comfort food that is as simple to make as it is simple to enjoy.

Seriously Asian: Burmese Chicken-Coconut Soup Recipe
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Cutting Board
- 1 Chef’s knife
- 1 Strainer or Colander For draining noodles
- 1 Wooden Spoon or Spatula For stirring and sautéing
Ingredients
Main
- For the curry soup
- 1/2 medium onion chopped
- 1 1/2 medium onions finely sliced in half-rings
- 1- inch piece of fresh ginger peeled and chopped
- 2 cloves garlic chopped
- 1 pound chicken thighs bone-in with skin attached, hacked into 1/2 inch chunks
- Salt and freshly ground pepper
- 2 tablespoons chickpea and/or fava flour
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1 cup coconut milk
- For the noodles
- 12 to 16 ounces lo-mein rice, or pasta noodles
- For the garnishes
- Lime or lemon wedges
- 4 scallions cut into thin rounds
- 2 hard boiled eggs cut crosswise into slices
- roasted chili powder
Instructions
- Prepare aromatics: Chop 1/2 medium onion, ginger, and garlic. Finely slice the remaining 1 1/2 medium onions into half-rings for later use.
- Sear chicken: Heat vegetable oil in a large stockpot or Dutch oven. Season chicken thighs with salt and pepper, then brown them well on all sides. Remove chicken and set aside.
- Sauté aromatics: In the same pot, add the chopped onion, ginger, and garlic. Sauté until fragrant and softened, about 3-5 minutes.
- Build flavor base: Return the browned chicken to the pot. Stir in cayenne pepper, paprika, and turmeric, cooking for 1-2 minutes until fragrant.
- Thicken soup: Sprinkle chickpea and/or fava flour over the chicken and spices, stirring constantly for 1 minute to cook out the raw flour taste.
- Simmer broth: Gradually stir in chicken broth, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Add coconut milk: Stir in the coconut milk and the finely sliced half-ring onions. Heat through gently, being careful not to bring the soup to a rolling boil after adding the coconut milk.
- Cook noodles: While the soup simmers, cook lo-mein, rice, or pasta noodles according to package directions until al dente. Drain well.
- Prepare garnishes: Slice the hard-boiled eggs crosswise, cut scallions into thin rounds, and prepare lime or lemon wedges and roasted chili powder.
- Serve: Ladle the hot soup generously over the cooked noodles in individual bowls. Garnish with sliced hard-boiled eggs, scallions, a squeeze of fresh lime or lemon juice, and a sprinkle of roasted chili powder to taste.
Notes

The Genius of Simple Ingredients
The key to One-Pan Chicken with Buttered Noodles is a simple menu of high-quality ingredients that combine in perfect harmony. Fresh boneless, skinless chicken breasts are the starting point, a lean, tender foundation upon which the richer flavors of the dish sink in. They’re the ideal background on which the rich sauce flows. Garlic, butter, and Parmesan are a flavor combo nothing short of magic.
Egg noodles form the foundation of the meal, a chewy foundation to dip into chicken broth and heavy cream-based rich sauce. Chew is supplied by their texture to contrast soft chicken and smooth sauce to form a perfectly cohesive meal. The sauce itself, composed of butter and Parmesan, is taken beyond its humble constituents to be rich.
- Depth enhancers: Season with a pinch of garlic powder or paprika for depth.
- Noodle substitutes: Replace with fettuccine or gluten-free pasta.
- Tip: Grate Parmesan fresh for a decadent silky smooth sauce.
With little effort, these ingredients coalesce into a dish that is rich yet simple. The chicken broth provides savory richness, and the cream and butter provide richness that all find a convergence. What this recipe does is show you that you can make a meal that’s comforting and worthy without having to resort to using numerous ingredients. It’s simplicity and letting quality do its thing.

Spinach Pesto Chicken Recipe
Equipment
- 1 Food Processor For blending the pesto ingredients.
- 1 Large Pot For cooking the spiral pasta.
- 1 Large Skillet For cooking the chicken.
- 1 Chef’s Knife and Cutting Board For chopping chicken and garlic.
- 1 Spatula or wooden spoon For stirring and tossing ingredients.
Ingredients
Main
- 2 cups packed spinach leaves stems removed
- 1/3 cup pistachios
- 1/3 cup olive oil
- 1 medium clove garlic coarsely chopped (about 1 teaspoon)
- 1 teaspoon juice from 1 lemon
- 1/3 cup grated pecorino romano cheese
- Kosher salt and freshly ground black pepper
- 1 1/4 pound chicken breast chopped into 1-inch cubes
- 1 tablespoon butter
- 2 cups cooked spiral pasta
Instructions
- Cook spiral pasta according to package directions; drain and reserve a small amount of the pasta water.
- In a food processor, combine the packed spinach leaves, pistachios, olive oil, coarsely chopped garlic, and lemon juice.
- Pulse until a coarse, vibrant pesto forms. Stir in the grated pecorino romano cheese and season with kosher salt and freshly ground black pepper to taste.
- Season the 1-inch chicken cubes generously with kosher salt and freshly ground black pepper.
- Melt the tablespoon of butter in a large skillet over medium-high heat.
- Add the seasoned chicken cubes to the hot skillet and cook, stirring occasionally, until they are browned and cooked through, about 5-7 minutes.
- Add the cooked spiral pasta and the prepared spinach pesto to the skillet with the chicken.
- Toss all ingredients together thoroughly until the chicken and pasta are evenly coated with the pesto. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
- Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve immediately, garnishing with extra pecorino romano or a lemon wedge if desired.
Notes

Searing Chicken like a Pro
The secret to an amazing one-pot meal is pounding the chicken, and it begins with seasoning. Season your chicken breasts with pepper, salt, and a pinch of garlic powder or paprika to add extra flavor. Put 2 tablespoons of olive oil in a big skillet on the stovetop on medium heat and allow it to shine. Sear the chicken for 5-6 minutes for a crispy brown on each side.
Don’t overcrowd the pan to get a good crust leave some room for each breast to create that crispy, flavorful crust. Cook it until it hits an internal temperature of 165°F, then let it rest. This keeps it from drying out and being prepared to soak up the creamy sauce later.
- Season carefully: Salt and pepper enhance natural flavor.
- Don’t rush it: Let the crust develop before flipping.
- Let it rest: 5 minutes of resting locks in juices.
Resting the chicken is key to keeping it tender and flavorful, allowing the juices to redistribute. This simple technique transforms a basic chicken breast into the star of your dish. With a perfect sear, you’re setting the stage for a meal that’s as delicious as it is easy. You’re already halfway to a weeknight win.
One Skillet Cheesy Hamburger and Egg Noodle
Equipment
- 1 Large Pot For cooking egg noodles.
- 1 Large Nonstick Skillet For browning beef and preparing the sauce.
- 1 Slotted Spoon For removing cooked ground beef while retaining drippings.
- 1 Whisk For smoothly combining sauce ingredients.
- 1 Wooden Spoon or Spatula For stirring ground beef and mixing ingredients.
Ingredients
Main
- 1 8 ounce package egg noodles
- 1 ½ pounds ground beef
- salt and ground black pepper to taste
- 1 14.5 ounce can chicken broth
- 1 10.5 ounce can condensed cream of chicken soup
- 4 ounces processed cheese such as Velveeta®
- ½ cup sour cream
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 6 minutes. Drain.
- Heat a large nonstick skillet over medium heat. Add ground beef to the skillet; season with salt and pepper. Cook and stir beef until crumbly and browned, about 8 minutes. Use a slotted spoon to remove beef to a plate; leave drippings in the skillet.
- Reduce heat to medium-low. Add chicken broth, condensed soup, cheese, sour cream, rosemary, and thyme to drippings in the skillet. Cook and stir until well combined and cheese is melted, 5 to 7 minutes. Season with salt and pepper. Reduce heat to low. Stir in egg noodles and ground beef; cook until heated through and evenly mixed, 3 to 5 minutes.
Notes

Crafting the Perfect Noodles and Sauce
This evening meal is achieved in the sauce and noodles when this dish is turned from plain ingredients into a work of decadence. Take the chicken out of the pan and sauté 1 minced clove of garlic until it is very fragrant, about one minute. Put 2 cups of chicken broth and 1 cup of heavy cream into the pan and bring to low boil. This is what provides your noodles with the rich foundation.
Stir in 8 ounces egg noodles and leave them just covered halfway, and cook, covered, for 8-10 minutes, stirring occasionally so they don’t become stuck. Stir in 3 tablespoons of butter and ¼ cup of fresh Parmesan when the noodles are tender to infuse a rich, creamy sauce. The process brings all the components together into a silky, comforting dish.
- Stir often: Prevents noodles from clumping or sticking together.
- Fresh ingredients: Use real butter and Parmesan for optimum flavor.
- Taste test: Use very judicious use of salt and pepper.
Taste the sauce and adjust with salt and pepper Parmesan adds some saltiness, so add sparingly at first. Nestle the chicken back into the skillet to warm through, and garnish with fresh parsley for a pop of color and freshness. This sauce is what makes the dish sing, delivering a creamy, savory experience that’s pure comfort. You’ve just created a meal that looks and tastes like a restaurant classic.
Chicken Breast Cutlets with Artichokes and Capers
Equipment
- 1 Large Skillet Preferably non-stick or cast iron for even browning.
- 1 Shallow Dish or Plate For dredging the chicken.
- 1 Whisk For emulsifying butter into the sauce.
- 1 Tongs or Spatula For handling chicken and scraping the pan.
- 1 Cutting Board and Knife For chopping parsley.
Ingredients
Main
- 1 cup whole wheat or white flour
- ½ teaspoon salt
- ⅛ teaspoon white pepper or to taste
- ⅛ teaspoon black pepper or to taste
- 2 pounds chicken breast tenderloins or strips
- 2 tablespoons canola oil
- 2 tablespoons extra-virgin olive oil
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 12 ounce jar quartered marinated artichoke hearts, with liquid
- ¼ cup capers
- 2 tablespoons butter
- ¼ cup chopped flat-leaf parsley
Instructions
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Notes

Update Your One-Pan Masterpiece
One of the greatest things about this recipe is how easy it is to customize and create your own. Substitute out chicken breasts for thighs for a juicier cut of meat, or substitute out veggie for mushrooms or chickpeas for a thicker version. Gluten-free? No issue substitute out rice or lentil pasta for an easy exchange that holds up well to the sauce. The dish becomes what you want.
Need a little extra nutrition? Throw in baby spinach or sliced mushrooms in the last few minutes of cooking for a nutritional boost of color. Sprinkle in a pinch of red chili flakes or cayenne with the garlic for a heat burst. These variations update the recipe and make it fun to make each time.
- Tveggie boost: Spinach or mushrooms bring some color and nutrition.
- Spice it up: Chili flakes for a hot touch.
- Meal prep: Store leftovers for up to 3 days in the fridge.
These customizations make the dish perfect for picky eaters, dietary needs, or just switching things up. It’s also a meal-prep dream portion it out for easy lunches or dinners throughout the week. With these ideas, you’ll keep this recipe in rotation while making it uniquely yours every time.
Sheet Pan Parmesan Chicken and Veggies
Equipment
- 1 Sheet Pan Essential for one-pan cooking; use a heavy-gauge pan for best results.
- 3 Mixing Bowls For seasoning, breading station, and optional dipping sauce.
- 1 Whisk For combining seasonings and dipping sauce ingredients.
- 1 Instant-Read Thermometer Crucial for ensuring chicken reaches 165°F (74°C) internal temperature.
- 1 Chef’s Knife and Cutting Board For prepping chicken and vegetables.
Ingredients
Main
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ½ pound fresh green beans trimmed
- 1 small red potato diced
- 1 sweet bell pepper chopped
- 1 cup broccoli florets chopped
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- ⅓ cup all-purpose flour
- 4 tablespoons butter melted
- 1 cup panko bread crumbs
- 1 cup freshly grated Parmesan cheese divided
- 1 ½ pounds skinless boneless chicken breasts, pounded flat and excess fat removed
- 1/2 cup mayonnaise Optional
- 1/4 cup ketchup Optional
- 1/2 tsp garlic powder Optional
- 1/4 tsp Worcestershire sauce Optional
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl. Dotdash Meredith Food Studios
- Place green beans, potato, bell pepper, broccoli, and garlic onto the prepared sheet pan. Drizzle with olive oil and sprinkle with 1/2 of the seasoning mix; toss to coat. Dotdash Meredith Food Studios
- Place flour into a bowl. Place melted butter into a second bowl. Mix panko, 2/3 cup Parmesan cheese, and the remaining seasoning mix together in a third bowl.
- Slice chicken into 1 1/4-inch strips, then coat in flour. Dredge floured strips in melted butter, dripping excess butter back into the bowl. Press into Parmesan-panko mixture until heavily coated on both sides. Dotdash Meredith Food Studios
- Push veggies to one half of the sheet pan. Place coated chicken strips onto the other side. Sprinkle any remaining Parmesan-panko mixture over chicken, pressing to adhere.
- Bake in the preheated oven for 10 minutes. Flip chicken strips and stir veggies, then continue to bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 more minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl. Dotdash Meredith Food Studios
- Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce.
Notes

Answering Your One-Pan Questions
Have questions regarding One-Pan Chicken with Buttered Noodles? Let’s address the big ones. Can I use other noodles? Sure thing fettuccine, penne, or gluten-free options like rice noodles all work great. Just cook for a minute shorter so they’re tender throughout. The sauce is adaptable and just happens to be great with most pasta shapes.
What about leftovers? Refrigerate in airtight container for 3 days. Reheat low and slow on stovetop with splash of broth or cream to re-level the creaminess in the sauce. Microwave at low heat to prevent drying out the chicken and mushing the noodles.
- Noodle substitutes: Substitute penne or gluten-free rice noodles.
- Tip for reheating: Reheat with broth to get creamy consistency.
- Side ideas: Serve with roasted asparagus or green salad.
You can also put it in the freezer, also cool down entirely and place in a container that will keep safely in the freezer for 2 months. Thaw overnight and serve with a bit of cream to revive the sauce. Serve over a plain salad or roasted vegetables for a simple meal as tasty as possible.

Cachaça Grilled Chicken recipes
Equipment
- 1 Mixing Bowl
- 1 Grill (Charcoal or Gas)
- 1 Tongs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic finely crushed
- 1/2 teaspoon oregano dried or fresh chopped
- 4 tablespoons Cachaca
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- few sprigs Italian parsley finely chopped
- lime wedges
Instructions
- Trim any excess fat from the boneless, skinless chicken thighs and set aside.
- In a mixing bowl, combine the finely crushed garlic, oregano, cachaça, olive oil, sea salt, and freshly ground black pepper.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat, ensuring the grates are clean.
- Once hot, place the marinated chicken thighs on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.
- Remove the grilled chicken from the heat and let it rest on a cutting board for 5-10 minutes before serving.
- Finely chop the Italian parsley.
- Garnish the rested chicken with the freshly chopped Italian parsley and serve immediately with lime wedges on the side.
Notes
Discovering More One-Pan Chicken Magic
The Buttered Noodle One-Pan Chicken is a champion, but one-pan universe holds a treasure trove of gems. Serve up the Sheet Pan Parmesan Chicken and Vegetables for crunchy, cheesy perfection or the Crispy Rosemary Chicken and Fries, rosemary and garlic mingling into an impossible aroma. Both are simple, tasty, and a breeze to clean up.
For robust flavor, Sheet Pan Harissa Chicken Dinner loads hot, smoky zest on chicken thighs and vegetables. The Greek Lemon Chicken and Potato Bake loads zesty zestiness, roasting chicken and potatoes with green beans. These meals show the limitless potential of one-pan meals.
- Spicy alternative: Harissa Chicken for robust flavors.
- Classic alternative: Greek Lemon Chicken for citrus.
- Cleanup tip: Line sheet pans with parchment paper.
The Food52 community is a sea of creativity, from Creamy Chicken and Mushrooms with Egg Noodles to One-Pot Chicken and Brown Rice. Every recipe is a testament that one-pan cooking is all about ease and flavor. Dive in and find your next favorite dinner.
Sheet Pan Chicken Meal
Equipment
- 1 Rimmed Sheet Pan
- 1 Aluminum Foil
- 1 Instant-Read Thermometer Crucial for food safety and optimal doneness
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 3 skinless boneless chicken breasts
- ¾ pound fresh green beans trimmed
- 4 red potatoes quartered
- ½ .7 ounce package dry Italian-style salad dressing mix
- 6 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes

The Joy of One-Pan Cooking
One-pan chicken dinners are not trendy it’s a lifestyle with merit in terms of taste and ease. The One-Pan Chicken with Buttered Noodles is evidence that less work means gigantic flavor, where every bite offers the buttery noodles and juicy chicken. It’s just a matter of embracing dinner time and declining to turn it into drudgery, regardless of how hectic life becomes.
That magic is putting all the ingredients into one pan and getting deep flavors that meld coherently together. The less meals, the more time to unwind, spend time with friends and family, or simply enjoy your evening. Easy as it tastes.
- Time saver: Time for what matters.
- Flavour win: Ingredients harmonize to create depth of flavour.
- Make it yours: Customize to any mood or dietary requirement.
So go for it, give the one-pan life a shot and let your skillet shine. Whether you stick with this buttery noodle staple or venture into new recipes, you’re in for stress-free, scrumptious meals. Pick up your pan, cook in minutes, and enjoy the pleasure of making something amazing with little fuss. Your kitchen will be your go-to hangout.