Quick Chicken with Buttered Noodles
A pan-seared chicken breast with buttery noodles is the kind of dinner that feels like a small luxury on a Tuesday night. The chicken gets a deep golden crust, then finishes in a simple garlic butter sauce you will want to spoon over everything.
Everything comes together in one skillet while the noodles boil, so you are never juggling more than two pots. It is quick enough for a weeknight but tastes like you spent a lot longer on it.
Why This Chicken Dinner Stays in My Back Pocket
The pan sauce is the real reason I come back to this. It is just broth, lemon, garlic, and butter mingling with the bits left from searing, but it coats the chicken and noodles in a savory, bright glaze.
The buttered noodles are exactly what they sound like. Wide egg noodles tossed with good butter and a pinch of salt, catching any extra sauce on the plate. The texture is silky next to the crisp-edged chicken.
Most importantly, it works the first time. Hot pan, a quick sear, and a lid are all the skill you need.
Ingredients
- 4 boneless skinless chicken breasts (6 oz each): pounded to an even ¾-inch thickness so they cook uniformly.
- 1 tsp kosher salt: divided, plus more for the pasta water.
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil: enough to slick the bottom of the skillet.
- 3 tbsp unsalted butter: cold, divided.
- 4 garlic cloves: minced fine.
- ½ cup low-sodium chicken broth: homemade or a good boxed brand.
- 1 tbsp fresh lemon juice: from about half a lemon.
- 12 oz wide egg noodles: the ribbon-style ones hold the butter best.
- ¼ cup chopped fresh parsley: for a little brightness at the end.
Variations and Substitutions
- Chicken thighs: swap in boneless skinless thighs. They need an extra minute or two per side and stay juicier if you are nervous about dry chicken.
- Dried herbs: if you do not have fresh parsley, stir 1 tsp dried parsley or a pinch of dried dill into the sauce at the end.
- Lighter noodle: angel hair or thin spaghetti work too, but the wide noodles are what give this dish its cozy, old-school feel.
- Add greens: toss a handful of baby spinach into the sauce just before serving and let it wilt for a minute.
For a similar quick pasta with a little heat, you might like our Spicy Sausage and Broccoli Orecchiette.
How to Make Chicken with Buttered Noodles
Step 1: Season and Sear the Chicken
Set a large skillet over medium-high heat and add the 2 tbsp olive oil. While it warms up, pat the chicken dry and season both sides with the salt, pepper, and garlic powder. Lay the chicken in the hot oil away from you and let it sear undisturbed for 4 to 5 minutes, until the bottom is deeply golden.
You will hear a steady sizzle the whole time; if it quiets down, nudge the heat up a touch. When the chicken releases easily from the pan, flip it over and give the second side another 4 to 5 minutes. The crust should be a deep amber color, not pale or gray.
Step 2: Build the Garlic Butter Sauce
Reduce the heat to medium. Add 1 tbsp of the butter and all the minced garlic to the pan, stirring for about 30 seconds until you smell garlic and it turns pale gold. Pour in the ½ cup chicken broth and the lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Nestle the chicken back into the pan, cover with a lid, and cook for 5 to 7 minutes, until a thermometer pushed into the thickest part reads 160°F (71°C). The sauce will bubble gently and reduce into a thin, shiny glaze around the chicken.
Step 3: Boil and Butter the Noodles
While the chicken finishes, bring a large pot of generously salted water to a boil and cook the noodles according to the package until tender. Drain them well, then return the noodles to the warm pot off the heat.
Drop in the remaining 2 tbsp butter and toss with tongs until every ribbon is coated and glossy. The noodles will taste rich but not greasy, with just enough salt to bring out the butter’s sweetness.
Step 4: Slice and Serve the Chicken over Noodles
Transfer the chicken breasts to a cutting board and let them sit for a couple of minutes, then slice each one on a slight angle into thick strips. Mound the buttered noodles onto plates, lay the chicken over the top, and spoon all the pan sauce from the skillet right over everything.
Scatter the fresh parsley on last so it stays bright green and adds a clean, herbal note. Serve right away while the sauce is still pooling on the plate.
Tips for the Crispiest Crust and Silky Noodles
- Pound the chicken to an even ¾-inch. All four breasts need the same thickness so they finish cooking together, not with two dry ones and one that is still pink.
- Wait for a true golden crust before you flip. If you tug the chicken with tongs and it sticks, it is not ready yet. A good sear seasons the whole pan sauce.
- Salt the pasta water well. It should taste a little like the sea, because that is the only chance the noodles get to absorb salt before the butter goes on.
Cook times for boneless skinless chicken breasts:
| Chicken Thickness | Sear Time Per Side | Covered Finish Time |
|---|---|---|
| ½ inch | 3 to 4 minutes | 4 to 5 minutes |
| ¾ inch | 4 to 5 minutes | 5 to 7 minutes |
| 1 inch | 5 to 6 minutes | 7 to 8 minutes |
Storing Leftovers
- Refrigerate: pack the chicken, sauce, and noodles together in an airtight container for up to 3 days. The noodles soak up extra sauce overnight, which makes them even more flavorful.
- Reheating: warm everything in a skillet over medium-low with a splash of broth or water to loosen the sauce. A microwave works in a pinch, but the chicken may lose a little of its crisp edge.
What to Serve with Chicken and Buttered Noodles
A simple side that cuts through the richness is all you need. A pile of steamed green beans with a squeeze of lemon or a crisp arugula salad dressed with olive oil and a little vinegar works well. If you want a vegetable that cooks in the same pot, snap some asparagus into the boiling pasta water for the last 2 minutes, then toss it with the noodles.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great. They need about 6 to 7 minutes on the first side and 5 to 6 minutes on the second, plus the same covered finish time until they reach 175°F (79°C).
Do I have to pound the chicken?
No, but skipping it means the thinner end will cook faster and dry out a bit while the thick end catches up, so I do recommend it for even results.
Can I make this dish gluten free?
Absolutely, use your favorite gluten-free wide pasta or rice noodles and cook them according to the package. The sauce is naturally gluten free.
What if I don’t have lemon juice?
A splash of white wine vinegar or even a tiny bit of apple cider vinegar works in its place. You just need a little acid to brighten the sauce.
Chicken with Buttered Noodles Recipe
Ingredients
Method
- Pound chicken to ¾-inch thickness, season all over with salt, pepper, and garlic powder, then sear in olive oil over medium-high heat until deep golden on both sides, about 4 to 5 minutes per side.
- Reduce heat to medium, add 1 tbsp butter and minced garlic, stir 30 seconds, then pour in broth and lemon juice. Return chicken to the pan, cover, and cook 5 to 7 minutes until internal temperature reaches 160°F.
- Meanwhile, boil egg noodles in salted water until tender, drain well, and toss with the remaining 2 tbsp butter until glossy.
- Slice chicken, serve over buttered noodles, spoon pan sauce on top, and finish with fresh parsley.
