This Pan Seared Chicken with Buttered Noodles recipe holds a special place in my heart. It’s a comforting dish that combines tender chicken breasts with rich, buttery egg noodles, creating a harmony of flavors that feels both indulgent and satisfying. Whether you’re looking for a quick weeknight meal or an impressive dinner for guests, this recipe checks all the boxes. It’s perfect for those days when you crave something warm and fulfilling but don’t want to spend hours in the kitchen.
Why you’ll love this dish
What makes this dish stand out? For starters, it’s incredibly quick to prepare, taking less than 30 minutes from start to finish. The layer of flavors, with the savory garlic and rich chicken broth, elevates simple ingredients into a delightful meal everyone will love. Plus, it’s budget-friendly, making it accessible for both families and individuals. Whether for a busy weekday dinner or a cozy weekend gathering, this dish delivers comfort without breaking the bank.
"This recipe has become a staple in our household! My kids can’t get enough of the buttery noodles, and it’s so easy to whip up on a busy night."
The cooking process explained
Ready to dive into this culinary adventure? Here’s how we’ll make Pan Seared Chicken with Buttered Noodles. You’ll start by cooking the egg noodles and moving on to sear the chicken. Then, we’ll whip up a quick sauce that ties everything together. It’s simple, straightforward, and absolutely delicious.
What you’ll need
Gather these items to create your delicious meal:
- 2 boneless, skinless chicken breasts
- 8 oz egg noodles
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the egg noodles with another type of pasta if you prefer, or try using olive oil instead of butter for a lighter option.
Step-by-step instructions
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package directions until tender. Drain and set aside.
- Pat the chicken dry and generously season both sides with salt and pepper.
- Heat a large skillet over medium heat and melt 2 tablespoons of the butter.
- Add the chicken to the skillet and cook without moving for 6 to 7 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Remove the chicken from the skillet and let it rest on a plate.
- In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter.
- Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Scrape up any browned bits from the bottom for added flavor.
- Return the chicken to the skillet, spooning the sauce over it to warm through for about 2 minutes.
- Add the cooked noodles to the pan and toss to coat them evenly in the garlic-butter sauce.
- Slice the chicken and serve it over the noodles. Garnish with chopped parsley and a crack of black pepper.
Best ways to enjoy it
Presentation matters! To serve this dish beautifully, consider plating the buttered noodles first and then arranging the sliced chicken on top. Drizzle some of the garlic sauce over the chicken for an appealing finish. Pair this meal with a crisp side salad or steamed vegetables for a well-rounded plate.
Storage and reheating tips
Got leftovers? Store any remaining Pan Seared Chicken with Buttered Noodles in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy more, reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to keep the noodles moist.
Helpful cooking tips
For perfectly seared chicken, avoid moving it around in the pan too much. Let it develop a nice crust before flipping. Always make sure your skillet is hot before adding the chicken to ensure it cooks evenly. And remember, letting the chicken rest after cooking helps keep it juicy.
Creative twists
Feel free to put your own spin on this dish. Add steamed broccoli or spinach for more veggies, or toss in some grated Parmesan cheese for a richer touch. You could also switch out the chicken broth for vegetable broth to create a lighter flavor profile or experiment with fresh herbs like thyme for an aromatic boost.
Common questions
How long does this recipe take to prepare?
From start to finish, you can expect to spend about 30 minutes on this recipe – perfect for a quick weeknight meal!
Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta for the noodles, and double-check the chicken broth to ensure it’s gluten-free as well.
How should I store leftovers safely?
Store any leftovers in an airtight container in the fridge for up to 3 days. Always ensure the food is cooled before sealing it away to help maintain freshness.
This Pan Seared Chicken with Buttered Noodles recipe is not just a meal; it’s a heartwarming addition to your recipe repertoire. Enjoy the simplicity and flavor it brings to your dining table!
Pan Seared Chicken with Buttered Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package directions until tender. Drain and set aside.
- Pat the chicken dry and generously season both sides with salt and pepper.
- Heat a large skillet over medium heat and melt 2 tablespoons of the butter.
- Add the chicken to the skillet and cook without moving for 6 to 7 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Remove the chicken from the skillet and let it rest on a plate.
- In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter.
- Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Scrape up any browned bits from the bottom for added flavor.
- Return the chicken to the skillet, spooning the sauce over it to warm through for about 2 minutes.
- Add the cooked noodles to the pan and toss to coat them evenly in the garlic-butter sauce.
- Slice the chicken and serve it over the noodles. Garnish with chopped parsley and a crack of black pepper.
