One-Pan Savory Chicken & Buttered Noodles Dinner (Print Version)
Enjoy a savory one-pan chicken dinner with tender buttered noodles. This easy recipe delivers maximum flavor with minimal cleanup, perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Golden Roast Components
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 lb baby potatoes, halved
03 -
12 oz broccoli florets
04 -
2 tbsp olive oil
05 -
1 tsp smoked paprika
06 -
1 tsp dried oregano
→ Aromatic Boosters
07 -
4 cloves garlic, minced
08 -
1/2 medium yellow onion, thinly sliced
09 -
1/4 cup fresh parsley, chopped (for garnish)
→ Silky Buttered Noodles
10 -
12 oz wide egg noodles
11 -
4 tbsp unsalted butter
12 -
1/2 cup low-sodium chicken broth
→ Essential Seasonings
13 -
1 tsp salt, plus more to taste
14 -
1/2 tsp black pepper, plus more to taste
# Instructions:
01 -
Preheat oven to 400°F. Halve 1 lb baby potatoes. Cut 1.5 lbs boneless, skinless chicken thighs into 1.5-inch pieces. Mince 4 cloves garlic and thinly slice 1/2 medium yellow onion. Prepare 12 oz broccoli florets. This initial prep sets up your Savory One-Pan Chicken with Buttered Noodles.
02 -
On a large baking sheet, combine chicken, potatoes, broccoli, garlic, and onion. Drizzle with 2 tbsp olive oil. Season with 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat. Roast for 20 minutes.
03 -
While the chicken roasts, bring a large pot of salted water to a boil. Add 12 oz wide egg noodles and cook according to package directions until al dente, about 6-8 minutes. Drain thoroughly, reserving about 1/4 cup of the starchy pasta water if desired for extra creaminess in your Savory One-Pan Chicken with Buttered Noodles.
04 -
After 20 minutes, carefully remove the baking sheet from the oven. Stir the chicken and vegetables to ensure even cooking. Return to the oven and continue roasting for another 15 minutes, or until chicken is cooked through (165°F) and potatoes are tender.
05 -
In the empty pot used for noodles, melt 4 tbsp unsalted butter over medium heat. Stir in 1/2 cup low-sodium chicken broth. Add the drained egg noodles and toss to coat evenly. Season with salt and pepper to taste, ensuring a perfect base for your Savory One-Pan Chicken with Buttered Noodles.
06 -
Divide the buttered noodles among four plates. Top with the roasted chicken, potatoes, and broccoli. Garnish generously with 1/4 cup fresh parsley, chopped. Serve immediately and enjoy your delicious Savory One-Pan Chicken with Buttered Noodles.
# Notes:
01 -
For crispier potatoes, ensure they are cut uniformly and spread in a single layer on the baking sheet without overcrowding. Use two sheets if necessary.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
Feel free to swap broccoli for asparagus or green beans. Chicken breasts can be used instead of thighs, but adjust cooking time as they may cook faster.
04 -
A squeeze of fresh lemon juice over the finished dish can brighten all the flavors beautifully.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Large pot
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups and spoons
06 -
Tongs
# Nutrition Facts (Per Serving):
Calories: 894 kcal
Total Fat: 39 g
Total Carbohydrate: 88 g
Protein: 59 g