Ingredients for Chicken with Buttered Noodles

• Boneless, Skinless Chicken Breasts or Thighs: The star protein, ensuring a tender, satisfying bite. Use either for quick cooking and easy preparation.
• Wide Egg Noodles: The foundation of this comforting dish, offering a satisfying chewy texture. Use good quality wide egg noodles for the best result.
• Unsalted Butter: Essential for richness, creating that nostalgic, comforting buttery aroma. Using unsalted allows you to control the overall saltiness.
• Medium Yellow Onion: Provides an aromatic base, adding a sweet and savory depth. Finely dice for even distribution throughout the sauce.
• Garlic Cloves: Punches up the flavor profile with its pungent, warm aroma. Freshly minced garlic is always superior to pre-minced.
• All-Purpose Flour: Thickens the sauce, creating a smooth, luscious consistency. Whisk well to prevent any lumps from forming during cooking.
• Low-Sodium Chicken Broth: Adds a savory liquid base and depth of flavor. Low-sodium broth allows for better seasoning control.
• Whole Milk: Contributes to a creamy, velvety sauce texture. Whole milk provides the richest, most comforting result for this dish.
• Salt: Enhances all other flavors, balancing the dish perfectly. Season gradually, tasting as you go to avoid over-salting.
• Black Pepper: Adds a subtle warmth and peppery kick. Freshly ground black pepper offers the best aroma and taste.
• Dried Thyme: A classic herb for poultry, adding an earthy, aromatic note. Rub between your fingers to release more flavor.
• Fresh Parsley: Provides a fresh, herbaceous finish and vibrant color. Sprinkle generously just before serving for best results.
• Fresh Lemon Juice: A bright finishing touch, cutting through richness. Freshly squeezed lemon juice is always recommended for superior flavor.
• Grated Parmesan Cheese: Optional but highly recommended for a salty, umami kick. Grate fresh for superior melt and taste.

How to Make Chicken with Buttered Noodles

Cook Noodles:

Cook wide egg noodles according to package directions until al dente. Drain well, then toss hot noodles with 2 tablespoons butter to prevent sticking. Set aside these perfectly buttered noodles for your cozy Chicken with Buttered Noodles.

Brown Chicken:

In a large skillet or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.

Sauté & Roux:

Reduce heat to medium; add remaining 2 tablespoons butter to the skillet. Sauté diced onion until softened (3-5 minutes). Stir in minced garlic and dried thyme for 1 minute until fragrant. Sprinkle in flour, stirring for 1 minute to create a roux.

Simmer Sauce:

Gradually whisk in chicken broth and milk until smooth, ensuring no lumps remain. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.

Combine Dish:

Return cooked chicken and buttered noodles to the skillet with the sauce. Stir gently to combine thoroughly, ensuring all components are coated. Add fresh lemon juice and most chopped parsley, mixing well into your Chicken with Buttered Noodles.

Garnish & Serve:

Taste and adjust seasonings as needed. Garnish the dish with the remaining fresh parsley and an optional sprinkle of grated Parmesan cheese. Serve your warm and delicious Chicken with Buttered Noodles immediately for a satisfying family meal.

How to Store Chicken with Buttered Noodles

To keep your Chicken with Buttered Noodles fresh, store leftovers promptly in an airtight container and refrigerate within two hours. It will keep well for 3-4 days. Don’t do what I did and leave it out too long; it loses its fresh appeal. Always check for an off smell or slimy texture before serving.

For make-ahead convenience, you can cook the chicken and prepare the sauce 1-2 days in advance, storing them separately in the refrigerator. Cook the noodles fresh just before serving, then combine. When reheating, do so gently, adding a splash of milk or broth to restore creaminess.

What to Serve with Chicken with Buttered Noodles

To serve your Cozy & Quick Chicken with Buttered Noodles, spoon generous portions warm from the skillet. Garnish with fresh parsley for a lovely presentation. This dish is perfect served alongside a crisp green salad or crusty bread. It’s a satisfying meal you’ll love to enjoy!

I personally love to pair it with extra Parmesan and a side of vibrant steamed green beans. This offers a delightful contrast, creating a perfect, balanced plate. It’s how I best enjoy this comforting classic!

Frequently Asked Questions

→ Can I substitute different noodles for this Chicken with Buttered Noodles?

Yes, you can substitute other pasta like penne or rotini, but wide egg noodles absorb the sauce best for that classic comfort. Just cook them al dente according to package directions. I’ve tried other shapes, and the texture isn’t quite the same.

→ How do I prevent the noodles from clumping in my Chicken with Buttered Noodles?

Immediately toss your hot, drained noodles with butter as directed in Step 1. This crucial step prevents them from sticking together, a mistake I often made, resulting in perfectly fluffy noodles every time. Don’t skip it!

→ Can I make this Cozy & Quick Chicken with Buttered Noodles recipe gluten-free?

Yes, you can adapt it! Use gluten-free wide egg noodles and a gluten-free all-purpose flour blend for the roux. Ensure your chicken broth is also gluten-free. The texture will be slightly different, but still delicious.

→ How long can I store leftover Chicken with Buttered Noodles in the fridge?

Leftover Chicken with Buttered Noodles will keep well in an airtight container in the refrigerator for 3-4 days. Always ensure you cool and refrigerate it within two hours of cooking. Reheat gently with a splash of milk.

→ Can I freeze this Cozy & Quick: Family-Favorite Chicken with Buttered Noodles?

While you can technically freeze it, I don’t recommend freezing the assembled dish. Noodles can become mushy, and the creamy sauce might separate upon thawing. For best results, freeze cooked chicken and sauce separately, then cook fresh noodles.