One-Pan Chicken Dinner with Buttered Noodles
This One-Pan Chicken Dinner with Buttered Noodles is a comforting and easy-to-make meal, combining tender chicken, savory vegetables, and buttery noodles all cooked in a single skillet for effortless cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 8 oz egg noodles
- 3 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and dried thyme.
- Add chicken to the skillet and cook 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add 1 tablespoon butter and sauté onion until translucent, about 3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Add egg noodles to the skillet, cover, and cook for 8-10 minutes until noodles are tender, stirring occasionally.
- Stir in remaining 2 tablespoons butter until melted and creamy.
- Add spinach and cherry tomatoes, cooking until spinach wilts, about 2 minutes.
- Return chicken thighs to the skillet and cook for an additional 2 minutes to heat through.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, sprinkle some grated Parmesan cheese on top before serving or serve with a side salad for a complete meal.