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- 4 boneless, skinless chicken thighs - 150g egg noodles or your favorite pasta - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 cup spinach leaves - 1 bell pepper (red or yellow), sliced - 1 teaspoon dried oregano - 1 teaspoon salt (to taste) - 1/2 teaspoon black pepper - 1/2 cup chicken broth or low-sodium stock - 2 tablespoons grated Parmesan cheese (optional) - Fresh parsley, chopped (for garnish) When I cook this dish, I love using boneless chicken thighs. They stay juicy and tender. For the noodles, I often choose egg noodles since they cook quickly and soak up flavors well. A good olive oil makes a difference too, as it helps the chicken brown nicely. Next, I add some flavor with garlic and onion. They make the kitchen smell amazing while cooking! Bell peppers give a nice crunch, and spinach adds color and nutrition. Don't forget the dried oregano; it ties everything together. Salt and black pepper bring out the best in all the ingredients. Finally, chicken broth gives the dish a rich taste. If you want to add a special touch, sprinkle some grated Parmesan cheese on top. Fresh parsley not only looks great but adds freshness to each bite. This mix of ingredients creates a comforting meal that's easy to make in one pan. {{ingredient_image_1}} First, we need to prep the chicken thighs. Pat them dry with a paper towel. This step helps the seasoning stick better. Next, season both sides with salt, black pepper, and dried oregano. This mix gives the chicken great flavor. Set the chicken aside for now. Now, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken thighs. Cook them for about 5-7 minutes on each side. Look for a nice golden color. Use a meat thermometer to check if they are cooked through. The internal temperature should reach 165°F (75°C). When done, remove the chicken from the skillet and place it on a plate. In the same skillet, lower the heat to medium. Add the chopped onion and minced garlic. Sauté them for about 2 minutes. You want the onion to be translucent and fragrant. Next, add the sliced bell pepper and spinach. Cook for another 3-4 minutes. The spinach should wilt, and the bell pepper should soften. These veggies add depth to our dish. Now, it is time to cook the noodles. Stir in 150g of egg noodles and 1/2 cup of chicken broth. Bring this mixture to a simmer. Cook for about 5-7 minutes. Stir occasionally to prevent the noodles from sticking. Check for doneness by tasting a noodle. It should be al dente, meaning it is firm but not hard. Once the noodles are cooked, return the chicken thighs to the skillet. Add 1 tablespoon of unsalted butter. Toss everything together to mix the flavors. Make sure the butter melts evenly. If you like, sprinkle grated Parmesan cheese on top and toss again. Finally, garnish with fresh parsley. This adds a lovely pop of color and taste before serving. How to achieve juicy chicken every time To get juicy chicken, start with boneless, skinless thighs. These cook evenly and stay moist. Always pat the chicken dry before seasoning. This helps the spices stick better. Season with salt, pepper, and oregano. Let it sit for a few minutes. Cook on medium-high heat for 5-7 minutes per side. Look for a golden brown color. This shows the chicken is cooked properly. Tips for flavorful buttered noodles For tasty buttered noodles, cook them in chicken broth instead of plain water. This adds a rich flavor. Stir the noodles often while cooking. This keeps them from sticking together. Once cooked, add unsalted butter right away. Toss the noodles well to coat them evenly. If you like, sprinkle some grated Parmesan cheese on top before serving. This will enhance the flavor even more. Best skillet or pan for this recipe A large, non-stick skillet works best for this dish. It allows for even cooking and easy cleanup. Make sure it has a lid for simmering the noodles. If you have a cast iron skillet, it can add extra flavor. Just remember to preheat it well before adding the chicken. Essential kitchen tools for efficiency Use a sharp chef’s knife for chopping veggies. A cutting board will make prep easy. A wooden spoon is great for stirring without scratching your pan. If you have a pasta fork, it helps to serve the noodles. Lastly, keep a set of measuring spoons handy for precise seasoning. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can elevate the flavor of this dish. Opt for fresh spinach and parsley for the best results. Don't Overcook the Noodles: Keep an eye on the noodles and taste them as they cook. They should be al dente to maintain a good texture in the dish. Customize Your Chicken: Feel free to marinate the chicken thighs in your favorite spices or sauces beforehand for added flavor. Add a Kick: For a bit of heat, consider adding red pepper flakes or a splash of hot sauce when sautéing the vegetables. {{image_2}} You can switch up the chicken in this dish. Try using chicken breasts or drumsticks. Each cut gives a distinct taste and texture. If you're looking for a meatless option, consider using tofu or chickpeas. Both options soak up flavors well and add protein. To boost flavor, add your favorite spices. A pinch of red pepper flakes adds heat. Fresh herbs like basil or thyme also work great. You can swap in seasonal veggies, too. Try zucchini in summer or butternut squash in fall for a fresh twist. If you need a gluten-free option, use rice noodles or quinoa. Both cook quickly and taste great. You can also replace noodles with grains like farro or barley. These options provide a hearty base for the chicken and veggies. To keep your one-pan chicken with buttered noodles fresh, follow these tips. First, let the dish cool down to room temperature. This helps prevent moisture build-up. Next, place the leftovers in an airtight container. Glass or plastic containers work well. Store in the fridge for up to three days. If you need to keep them longer, you can freeze the dish. Just make sure to use a freezer-safe container. Frozen meals can last up to three months while still tasting great. When it comes to reheating, you want to keep the chicken moist and the noodles tender. The best way is to use the stove. Place the leftovers in a pan over low heat. Add a splash of chicken broth to help with moisture. Stir gently until everything is warmed through. If using a microwave, cover the dish with a damp paper towel. This keeps the steam in, which helps prevent drying. Heat in short intervals, stirring in between, until it’s hot. Enjoy your meal just as tasty as before! It takes about 30 minutes to cook One-Pan Chicken with Buttered Noodles. This includes prep time and cooking time. You can enjoy a full meal in less than half an hour. Yes, you can use frozen chicken thighs. Just remember to thaw them first. You can thaw them overnight in the fridge or use the microwave. Make sure they are fully thawed before cooking. Egg noodles work best for this dish, but you can use any pasta you like. Fettuccine or penne also taste great. Choose what you enjoy most or have on hand! Yes, you can prepare parts of this meal ahead of time. You can chop the vegetables and season the chicken the night before. Just store everything in the fridge until you’re ready to cook. Yes, you can substitute fresh spinach with frozen spinach. Just make sure to thaw and drain the frozen spinach before adding it to the dish. This keeps the dish from getting watery. This blog post covered how to make One-Pan Chicken with Buttered Noodles. We explored key ingredients, preparation steps, and cooking tips to create a tasty meal. You can also try different proteins and noodle types to suit your taste. Storing leftovers and reheating properly ensures great flavor for days. I hope you feel confident to try this dish at home! Enjoy cooking and make it your own. After all, happy cooking leads to happy eating!

One-Pan Chicken Delight with Buttered Noodles

A delicious one-pan meal featuring seasoned chicken thighs served with buttered noodles and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 150 g egg noodles or your favorite pasta
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup spinach leaves
  • 1 piece bell pepper (red or yellow), sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (to taste)
  • 0.5 teaspoon black pepper
  • 0.5 cup chicken broth or low-sodium stock
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare Ingredients: Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and dried oregano. Set aside.
  • Sauté Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • Sauté Vegetables: In the same skillet, reduce heat to medium and add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion is translucent.
  • Add Peppers and Spinach: Add the sliced bell pepper and spinach to the skillet, cooking for another 3-4 minutes until the spinach wilts and the bell pepper softens.
  • Cook Noodles: Stir in the egg noodles and chicken broth. Bring to a simmer and cook for about 5-7 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking.
  • Combine Chicken and Noodles: Once the noodles are cooked, return the chicken thighs to the skillet. Add the butter and toss everything together to combine flavors and melt the butter.
  • Finish and Serve: If desired, sprinkle with grated Parmesan cheese and toss again to mix well. Garnish with fresh parsley before serving.

Notes

Feel free to add other vegetables or spices to your liking.
Keyword chicken, easy recipe, one-pan meal, pasta