Chicken with Buttered Noodles is a simple and comforting dish that brings together tender, juicy chicken and silky noodles coated in rich, golden butter. The noodles soak up the buttery goodness, making every bite smooth and satisfying, while the chicken adds a hearty touch that fills you up in the best way.
I love making this whenever I want a no-fuss meal that still feels like a warm hug on a plate. It’s one of those recipes where a few basic ingredients come together to create something that feels special, even if it’s quick to whip up. I often toss in a sprinkle of fresh parsley or a pinch of black pepper to keep it lively and fresh.
My favorite way to serve this dish is with a simple green salad or some steamed veggies on the side. It’s a meal that reminds me of cozy family dinners, where the focus is on good food and easy conversation. If you’re looking for something straightforward that everyone will enjoy, this chicken with buttered noodles is a perfect pick.
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs or breasts both work well. Thighs stay juicy and flavorful, while breasts are leaner. If you want, turkey cutlets can be a nice substitute too.
Egg Noodles: These are perfect for their wide, soft texture. If you can’t find them, use any wide ribbon pasta, fettuccine, or even pappardelle.
Butter: Butter is essential for that rich flavor in the noodles and sauce. You can swap for margarine or a plant-based butter if needed, but butter really adds a comforting touch.
Fresh Herbs: Parsley and thyme brighten the dish with fresh flavor. If you don’t have fresh, dried herbs work—use about one-third the amount in dried form.
Flour for Thickening: This helps the sauce get creamy and smooth. You can use cornstarch as a gluten-free alternative—mix it with cold water before adding to avoid lumps.
How Do You Make Sure the Chicken Stays Juicy and Tastes Great?
Getting juicy chicken with a golden crust is all about prepping and cooking right:
- Pat the chicken dry before seasoning to get a nice sear.
- Heat your oil well before adding the chicken so it doesn’t stick.
- Cook on medium-high heat until golden brown, about 5-7 minutes each side.
- Don’t move the chicken too much when searing—it helps develop color.
- After cooking, let the chicken rest a few minutes so juices stay inside.
These steps help the chicken stay moist and flavorful under that creamy sauce!
Equipment You’ll Need
- Large skillet – I love it because it sears the chicken and makes the sauce in one pan, saving time and dishes.
- Large pot – perfect for boiling the noodles quickly and evenly.
- Measuring spoons and cups – ensures your ingredients are just right for the best flavor.
- Whisk – helps smoothly incorporate broth, cream, and flour without lumps.
- Cutting board and knife – for chopping garlic, shallot, and herbs easily.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork cutlets for a different protein option that cooks just as quickly.
- Add sautéed mushrooms or spinach to the sauce for extra veggies and texture.
- Stir in a splash of white wine or lemon juice for a tangy twist that brightens the dish.
- Use fresh basil or thyme instead of parsley for different herbal flavors that change the profile.
Chicken with Buttered Noodles in Creamy Herb Sauce
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup chicken broth (low sodium preferred)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil or butter (for sauce)
For the Buttered Noodles:
- 3 cups egg noodles (or any wide ribbon noodles)
- 3 tablespoons unsalted butter
How Much Time Will You Need?
This meal takes about 30 minutes total. Plan around 10 minutes to prep and cook the noodles and chicken, plus another 10-15 minutes to make the creamy sauce and bring everything together. It’s quick enough for a hearty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Fill a large pot with salted water and bring it to a boil. Add the egg noodles and cook according to package directions until they’re just tender (al dente). Drain the noodles well. Toss them with 3 tablespoons of butter while still warm to give them a rich, silky coating. Set aside and keep warm.
2. Prepare and Cook the Chicken:
Pat the chicken dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook it for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside. Reduce the heat to medium for the sauce.
3. Make the Creamy Herb Sauce:
In the same skillet, add 1 tablespoon of butter or olive oil. Sauté the minced garlic and chopped shallot, stirring often, until they become fragrant and translucent, about 2-3 minutes. While stirring constantly, sprinkle the tablespoon of flour over the garlic and shallots. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and heavy cream until the sauce is smooth and begins to thicken. Stir in the Dijon mustard (if using), chopped parsley, and thyme leaves. Let the sauce gently simmer for 3-5 minutes until it thickens to your liking. Taste and add salt and pepper as needed.
4. Combine and Serve:
Return the cooked chicken back to the skillet, spooning plenty of the creamy sauce over the pieces. Let everything warm together for about 1-2 minutes. Serve the saucy chicken over the buttered noodles.
5. Garnish:
Sprinkle some fresh parsley on top for a bright and pretty finish.
This comforting dish with tender chicken, buttery noodles, and creamy herb sauce is sure to be a family favorite. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to ensure a nice sear and avoid extra moisture in the pan.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk, but the sauce will be less rich and creamy. To prevent curdling, add the milk slowly and simmer gently on low heat.
How Should I Store Leftovers?
Store any leftover chicken and noodles in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free flour or cornstarch to thicken the sauce, and swap the egg noodles for gluten-free pasta varieties. Cook them according to package instructions for best results.