Homestyle Chicken with Buttered Noodles Recipe (Print Version)

My simple, comforting Chicken with Buttered Noodles recipe. Tender chicken and golden egg noodles in a rich, creamy sauce. A true family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts (sliced thin)
02 - 12 oz wide egg noodles
03 - 1 cup chicken broth (low-sodium)
04 - 1 cup heavy cream

→ Pantry Staples & Flavor Boosters

05 - 5 tbsp unsalted butter
06 - 1 medium yellow onion (finely diced)
07 - 3 cloves garlic (minced)
08 - 1 tsp dried thyme
09 - Salt and black pepper to taste

→ Finishing Touches

10 - 1/4 cup fresh parsley (chopped)

# Instructions:

01 - First things first, let's get that chicken ready for our Chicken with Buttered Noodles. Slice your chicken breasts into thin, bite-sized pieces, about 1/2-inch thick. This helps them cook quickly and evenly. Then, finely dice your yellow onion and mince your garlic. I always make sure everything is prepped before I even turn on the stove; it just makes the whole cooking process so much smoother and less stressful. Nobody wants to be frantically chopping while something's sizzling! You'll smell that fresh garlic and know you're on the right track.
02 - Now for the good stuff! Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or it won't brown properly – you might need to do this in batches. Cook for 3-4 minutes per side, until it’s golden brown and cooked through. This browning step is crucial, honestly; it builds so much flavor, and I always regret it if I skip it. I once pulled it off too soon, and the chicken just didn't have that lovely depth.
03 - Reduce the heat to medium. Add another tablespoon of butter to the skillet, then toss in your diced onion. Sauté for about 3-5 minutes until the onion softens and becomes translucent. Then, add the minced garlic and dried thyme, cooking for just another minute until fragrant. Oh, that smell! This is where the kitchen really starts to come alive. Be careful not to burn the garlic; it happens to me more often than I'd like to admit, and burnt garlic is just bitter, no fun at all.
04 - Pour in the chicken broth and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan – those are pure flavor! Let it simmer for about 5 minutes, allowing the flavors to meld beautifully. Reduce the heat to low, then slowly stir in the heavy cream. I usually do this bit by bit, just to make sure it incorporates smoothly. The sauce should be thickening ever so slightly, and it just looks so inviting, a lovely pale gold.
05 - While your sauce is simmering, bring a large pot of salted water to a boil. Add your wide egg noodles and cook according to package directions until al dente, usually 7-10 minutes. This is where I always remind myself to *actually* salt the water, unlike that one time! Drain the noodles thoroughly, then toss them with the remaining 2 tablespoons of butter in a separate bowl. This step ensures every noodle is coated in that lovely buttery goodness, a key part of our Chicken with Buttered Noodles.
06 - Add the cooked, buttered noodles and the browned chicken back into the skillet with the creamy sauce. Stir everything gently to combine, ensuring every piece of chicken and every noodle is coated in that rich, luscious sauce. Taste and adjust seasoning with more salt and pepper if needed. Garnish generously with fresh chopped parsley. The finished Chicken with Buttered Noodles should be wonderfully creamy, tender, and just utterly comforting. It’s messy, it’s real, and it’s always delicious.

# Notes:

01 - Always brown your chicken properly; that golden crust adds incredible depth of flavor you can't skip.
02 - Don't overcook the egg noodles! They'll get mushy, and nobody wants that. Al dente is key here.
03 - If you're out of heavy cream, half-and-half works, but the sauce will be less rich. Add a cornstarch slurry if needed.
04 - Serve with a crisp green salad and some crusty bread for soaking up all that delicious sauce.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - large pot
03 - cutting board
04 - knife
05 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 35g

Back