Hello, friends! Just think of coming home from a wild day and whipping together a dinner that’s as snug as a warm hug without all the fuss. That’s my One Pan Chicken with Buttered Noodles a dish that I’m always making because it’s just too amazing. Fluffy chicken, silky noodles, and one pot to scrub? Yes, please! It’s the sort of dinner that rescues you when you’re left there in the fridge, having no idea what to make. I’m addicted to the way that it packs so much flavor with so little effort, and I think you’re going to be as well. So let’s talk about why this recipe is a complete weeknight lifesaver.
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
With the constant hustle and bustle of life work, chores, children, name it who has time for a mountain of greasy plates? One pan meals are a culinary miracle, and you can prepare everything in one sheet pan or skillet. You have the whole meal without the stress of cleanup, and you get to completely indulge in your night. Whether you’re having people over or slothing on the couch, this method puts time back in your day. It’s not about cooking so much as presenting dinner as an event, even during the busiest weeknights.
My favorite aspect is how adaptable this recipe is.
You can modify it to whatever you are in the mood for or have on hand in your pantry, from adding vegetables to substituting ingredients to accommodate dietary requirements. It’s also great for meal prep, so you’ve got a great lunch or dinner ready to grab and go. This recipe wraps comfort and convenience into one pan, making it an MVP of anyone who loves great food without the hassle. Ready to see how it all fits together? Let’s get cooking!
The Star Ingredients
Basic ingredients are the order of the day for this meal that somehow turns into something extraordinary. Fresh chicken breasts give us juicy, tender bites that soak up the flavor of the sauce like a sponge. Garlic brings a savory, warm kick to it, and butter gives it creamy and rich. Parmesan dusts the nutty, salty goodness, and egg noodles hold everything together with their chewy, comforting texture. These five players of the team make every bite a treat, transforming a speedy meal into sheer comfort.
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
- Chicken Breasts: Lean and fresh, juicy and ideal for flavor absorption.
- Garlic: Minced to create an, rich savory richness which makes the dish go off.
- Butter: Melts into creamy, dreamy comfort that sticks to each noodle.
- Parmesan Cheese: Freshly grated to add a bold, nutty flavor that brings it all together.
- Egg Noodles: Chewy and hearty, they absorb the sauce to balance it, just right.
Each of these ingredients plays its role, and they’re a dream team. Chicken provides that comforting protein, garlic and butter creating a sauce that is just comfort food. Parmesan adds a bit of zing, and noodles fill each bite so you don’t feel hungry after. It’s incredible how basic ingredients can become a dish you’ll be making over and over again. That’s why I find myself going back to this recipe over and over again.
Preparation of the Ultimate Chicken
Start with juicy and flavorful chicken. Take boneless, skinless chicken breasts and season them generously with salt, pepper, and a dash of garlic powder or paprika to add some extra zing. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until hot and shiny, then add the chicken, spacing them apart. Cook 5–6 minutes per side until golden brown and reach 165°F in. Let them sear without pricking too much to seal in all that juiciness, then set aside for later.
- Season Well: Salt, pepper, and a pinch of paprika provide wonderful taste.
- Don’t Crowd the Pan: Room permits about perfect, golden sear every time.
- Check the Temp: Meat thermometer provides 165°F for juicy triumph.
Having the chicken cooked to a perfect amount is what completes the whole dish. That crispy outside is a killer texture, and seasoning is a song. Not touching it sear, leaving it alone, means you leave it moist and in a position to soak in the creamy sauce later. It’s a small step, but it makes all the difference in turning plain chicken into something that you’ll be dying for every bite of.
Preparation of the Yummy Sauce and Noodles
As the chicken is waiting, this is the time when the sauce and noodles can be prepared in the same pan. Add some minced garlic cloves and sauté for 1 minute until it sends out a wonderful aroma and fills the atmosphere using the remaining juices of the chicken for added flavor. Mix in 2 cups of chicken broth and 1 cup of heavy cream and allow it to slowly simmer. Stir in 8 ounces of egg noodles, ensuring they’re mostly covered by liquid. Cover the pan and allow it to simmer for 8–10 minutes, stirring every so often to avoid noodles sticking together.
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
- Utilize Pan Juices: Garlic sautéed with chicken drippings has a lot of flavor.
- Cover the Noodles: They need to be covered to avoid them cooking unevenly.
- Stir Occasionally: Stops noodles from sticking and helps cook evenly.
This is where the sorcery begins. Cream and broth provide a warm, rich bath in which the noodles steep and get intensely flavored. Stirring prevents them from sticking, and timing prevents them from getting too soggy. It’s all about creating a base as tasty as it is comforting, just waiting for the final creamy finish.
Adding a Creamy, Dreamy Sauce
Now that the noodles are cooked, it’s time to make that sauce irresistibly addictive. Put 3 tablespoons of butter into the pan and let it melt, covering every noodle in creamy goodness. Add 1/4 cup of freshly grated Parmesan, tossing until it’s a silky, smooth sauce. Add a sprinkle of salt and cracked pepper to taste, but hold back because Parmesan is quite salty. Pop the chicken in again, nestle it down into the noodles, and heat for a minute or two. Garnish with a sprinkle of chopped parsley for color and freshness.
- Melt Butter Gently: Melts into a rich, even layer over the noodles.
- Grate Fresh Parmesan: Melts more smoothly to a creamy, cohesive sauce.
- Add Parsley: A sprinkle of fresh garnish shatters the richness with a touch of freshness.
This last step brings it all together into a warm, satisfying meal. The Parmesan and butter create a sauce that’s just plain comfort, wrapped around the noodles and chicken in just the right way. That brief simmer keeps the chicken nice and moist and infuses it with some of the taste of the sauce. The parsley adds a blast of zing, each bite as dashing as it is delicious.
Taking Your One Pan Game to the Next Level: Tips, Variations, and a Universe of Chicken Ideas
Need to give this recipe your own twist? A little trick will do the trick. Swap chicken thighs for a more juicy bite or substitute with mushrooms for a vegetarian version. Gluten free pasta such as rice pasta is also a good option. Add some baby spinach or chili flakes for a kick of flavor or heat. Monitor the heat of the chicken so that it doesn’t dry out, and stir in the noodles to keep them in top shape. These adjustments enable you to make the recipe suit your taste.
Kelly’s Lasagne
Equipment
- 1 Large Skillet For browning ground beef
- 1 9×13 inch Baking Dish Standard lasagna casserole dish
- 1 Medium Mixing Bowl For preparing the ricotta mixture
- 1 Spatula For browning beef and spreading sauces
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 1/2 pound ground beef
- No-boil lasagna noodles
- 16 ounces tomato sauce
- Italian seasoning
- 8 ounces ricotta cheese
- 8 ounces mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain any excess fat thoroughly.
- Stir in the tomato sauce and Italian seasoning with the browned beef. Bring to a gentle simmer, then remove from heat.
- In a medium mixing bowl, combine the ricotta cheese with a pinch of salt and pepper (and optionally, a tablespoon of fresh parsley for brightness).
- Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish to prevent noodles from sticking.
- Arrange a layer of no-boil lasagna noodles over the sauce, ensuring they don’t overlap excessively.
- Evenly spread half of the prepared ricotta mixture over the noodles, then top with a layer of meat sauce, and sprinkle generously with mozzarella cheese.
- Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and a generous topping of mozzarella cheese.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 15-20 minutes before slicing and serving, allowing the layers to set for clean cuts.
Notes
- Always try Thighs: More tender and relaxed than breasts.
- Make it Veggie: Mushrooms or chickpeas make it meatless and yummy.
- Add a Flair: Spinach or chili flakes add nutrition or heat.
These tricks make the dish nauseatingly versatile and foolproof. Whether serving finicky patrons or experimenting with a new dish, you can adjust it to any palate. Substitutions and timing prevent texture and flavor from being compromised, so each version is a success. It’s all about personalizing a dish to be your own, each time you prepare it.
Make It Your Own: Simple Recipe Transitions for Any Craving
Your canvas, this recipe, awaits your personal touch. Add some baby spinach for the last minute or two to make a splash of green and nutrients. Add the garlic-sautéed mushrooms for a depth of earthy flavor that is fantastic. Spicy? Add red chili flakes or a sprinkle of cayenne for a kick. Gluten free? Substitute rice or lentil noodles, which retain well in the sauce. These substitutes make the dish interesting and varied.
- Add Spinach: Wilts into the sauce for color and nutrients.
- Try Mushrooms: Sautéed to a rich, earthy depth of flavor.
- Spice It Up: Chili flakes or cayenne add a warm kick.
Shaking things up makes it fun for all. Veggies keep it in balance, and spices provide you with an option to heat it up. Gluten free pasta ensures everyone’s invited to the party. It’s all about adjusting this comfort food to suit your mood or pantry, so it’s a staple for any evening.
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
- â…› teaspoon white pepper or to taste
- â…› 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
Outside the Plate: Learning About Nutritional Value and Functional Benefits This meal is not just delicious it’s nutritionally robust on many fronts. Each serving tips the scales at 450–500 calories, with the chicken providing you with roughly 35 grams of protein to fill you up. The noodles provide sustained energy from the carbohydrates, and the butter and Parmesan provide only enough fat to create that rich, satisfying sensation. It’s a great meal prep option, which keeps well in the fridge for three days. And, cleanup in one pan makes it a lifesaver for a busy family or for anyone who despises washing dishes.
- Protein Packed: Chicken provides you with 35 grams per serving for fuel.
- Balanced Meal: Fats and carbs complete the comfort measure.
- Prep Friendly: Stores well for speedy, delicious meals throughout the week.
It’s one of those dishes that’s indulgent but appropriate to include in a healthy diet. The protein and carbohydrates will sustain you, and the one pan method leaves you with more time for things that are important. Whether you’re feeding a crowd or meal prepping for the week, this recipe simplifies life and makes it delicious, with flavor that everyone enjoys.
Your Burning Questions Answered: Navigating Noodles, Storage, and Pairings Questions?
You can definitely substitute fettuccine, penne, or even gluten free rice pasta for egg noodles they all catch the creamy sauce. Leftovers keep in an airtight container refrigerated for three days; just reheat with a splash of broth. Serve up a crisp salad or roasted asparagus for a light contrast, or go whole hog and indulge in garlic bread. Freeze for two months, and rehydrate overnight, stirring in a pinch of cream to revive.
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
- Noodle Swaps: Substitute penne, fettuccine, or rice pasta for a twist.
- Store Smart: Refrigerate three days, reheat with broth.
- Excellent Sides: Salads or vegetables counter the creamy richness.
These hacks make the recipe extremely simple to do. Flexible noodles and clever storage make it simple, and sides turn it into a meal. Meal prepping or storing leftovers, these fixes enable you to perfect it every time.
More One Pan Wonders: A Look into a Kitchen Community
This recipe is only the start of one pan magic. Opt for Sheet Pan Parmesan Chicken and Veggies for a crunchy, savory dinner or Crispy Rosemary Chicken and Fries for a homey, herby feel. Sheet Pan Harissa Chicken Dinner offers a spicy kick, and Greek Lemon Chicken and Potato Bake offers a fresh, citrusy sheen. Creamy Chicken and Mushrooms with Egg Noodles or Skillet Chicken with Leeks and Carrots are the same speedy, spicy something in one pot disguise.
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
- â…› teaspoon white pepper or to taste
- â…› 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
- Parmesan Veggies: Chicken and vegetables, one pan wonder.
- Rosemary Fries: Crispy fried fries with herby potatoes and chicken.
- Harissa Heat: Quick, spicy, and full of color for a flavor-filled weeknight dinner.
These recipes don’t hold back to show just how entertaining one pan cooking can be. Each introduces a new taste, from sour to hot, without overcomplicating matters. They’re ideal for shaking things up, offering new ways to love that one pan ease and delicious taste.
