Stovetop Chicken and Noodles

Stovetop Chicken and Noodles is the cozy, no-fuss dinner you never knew you needed. Quick homestyle chicken and egg noodles simmered with carrots, celery, and fragrant garlic in a flavorful broth, finished with butter and fresh parsley brings comfort in one skillet. Tender chicken breasts seared to golden perfection meld with chewy egg noodles, sweet carrots, crisp celery, and garlicky broth that’s enriched with butter and bright parsley. Ready in under an hour, this beginner-friendly dish proves that weeknight cooking can be simple, satisfying, and downright delicious.

Key Ingredients

Let’s gather everything you need to make this one-pot wonder shine.

• 2 tbsp olive oil: A flavorful cooking fat that helps sear the chicken to golden perfection.
• 1 lb chicken breasts: Lean protein that cooks quickly and shreds beautifully for tender bites.
• 1 onion, chopped: Adds sweetness and depth to the broth as it softens.
• 2 carrots, sliced: Brings natural sweetness and a pop of color to the dish.
• 2 celery stalks, sliced: Offers aromatic crunch and balances the sweetness of the carrots.
• 3 cloves garlic, minced: Infuses the broth with savory, garlicky warmth.
• 4 cups chicken broth: The flavorful base that simmers noodles and melds all ingredients.
• 8 oz egg noodles: Chewy pasta that soaks up all the delicious broth.
• 1/2 cup frozen peas: Provides a sweet, tender vegetable boost at the end.
• 1 tsp salt: Enhances and balances all the flavors in the skillet.
• 1/2 tsp black pepper: Adds subtle heat and depth.
• 1 tsp dried thyme: Brings earthy, herbal notes that complement the chicken.
• 1 bay leaf: Infuses a subtle layer of savory complexity while simmering.
• 2 tbsp butter: Enriches the broth with silky richness at the finish.
• 1/4 cup chopped parsley: Brightens the entire dish with fresh herb flavor.

How To Make Stovetop Chicken and Noodles

This recipe all comes together in a single skillet, making prep and cleanup a breeze. You’ll start by searing the seasoned chicken, then sauté a classic mirepoix of onion, carrots, and celery to build your flavor base. After infusing the aromatics with garlic, you’ll simmer everything in chicken broth with a bay leaf before adding egg noodles to cook through. Finally, you’ll shred the chicken back into the pan alongside peas and butter for a rich, comforting finish, finishing with fresh parsley for a pop of color.

1. Heat olive oil in a large skillet over medium heat. Ensure the pan is hot before adding chicken to achieve a nice golden sear.

2. Season chicken breasts with salt, pepper, and dried thyme then add to the skillet, pressing gently so they make full contact with the hot surface.

3. Cook chicken until golden on both sides, about 5 minutes per side, then remove and set aside on a plate to rest.

4. Add onion, carrots, and celery to the skillet and sauté until vegetables soften, about 4 minutes, stirring occasionally for even cooking.

5. Stir in garlic and cook until fragrant, about 1 minute, making sure not to let it burn.

6. Pour in chicken broth, add bay leaf, and bring to a boil, scraping up any browned bits for extra flavor.

7. Add egg noodles, reduce heat to a simmer, and cook until noodles are tender, about 8 minutes, stirring occasionally to prevent sticking.

8. While noodles cook, shred the chicken with two forks into bite-sized pieces.

9. Return shredded chicken to the skillet along with frozen peas and butter, stirring until peas are heated and butter melts into the broth.

10. Remove bay leaf, adjust seasoning with salt and pepper, then sprinkle with chopped parsley before serving.

Serving Suggestions

This hearty skillet dish is versatile and pairs beautifully with a variety of sides. Serve it in big bowls for a warming family meal or jazz it up for guests.

• Serve in deep bowls topped with extra parsley and a twist of black pepper for a restaurant-style presentation.
• Accompany with crusty bread or warm dinner rolls to soak up every last drop of the flavorful broth.
• Pair with a simple green salad dressed in lemon vinaigrette for a refreshing contrast.
• Offer a side of roasted vegetables—like broccoli or Brussels sprouts—to add another layer of texture and nutrients.

Tips For Perfect Stovetop Chicken and Noodles

Mastering this one-pot wonder is all about timing and a few smart shortcuts. Use these friendly tips to get perfect, tender results every time:

• For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts. Simply add about 2 cups of shredded chicken in step 9 and heat through.
• Substitute any short pasta if egg noodles are unavailable. Penne, fusilli, or macaroni all work—just adjust cooking time as needed.
• Add a splash of cream for a richer, creamier broth. Stir in ¼ to ½ cup of heavy cream or half-and-half in step 9 for extra silkiness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; it’s perfect for quick lunches or dinner reheats.

How To Store It

Leftovers taste almost as good as fresh, and storing this chicken and noodle skillet is a breeze. Keep these best practices in mind to maintain flavor and texture.

• Refrigerate in an airtight container for up to 3 days. Cool completely before sealing to avoid condensation.
• Freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Portion out individual servings for easy grab-and-go lunches or quick dinners during the week.
• Label and date containers so you can keep track of freshness and enjoy each meal at its best.

Frequently Asked Questions

Here are answers to some common questions to make your cooking experience even smoother:

• Q: How long does it take to prepare and cook this stovetop chicken and noodles recipe?

A: From start to finish, plan for about 35 to 40 minutes. This includes chopping vegetables, cooking chicken, sautéing aromatics, simmering noodles, and finishing touches.

• Q: Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?

A: Yes. Using about 2 cups of shredded rotisserie chicken skips the 10 minutes of chicken cooking. Add the shredded chicken when you return it to the skillet in step 9, then heat through for 2 to 3 minutes until the peas are warmed and the butter melts. You may want to reduce the added salt since store-bought chicken can be slightly seasoned.

• Q: What are good alternatives if I don’t have egg noodles?

A: Any short pasta such as penne, fusilli, rigatoni or even small macaroni works well. Adjust the cooking time according to the package instructions for al dente doneness. If using a gluten-free pasta, add it toward the end of simmering and watch closely, as some gluten-free shapes cook faster.

• Q: How can I make the broth richer and creamier?

A: For a creamier broth, stir in ¼ to ½ cup of heavy cream or half-and-half after adding the shredded chicken and peas in step 9. Simmer gently for 2 minutes until the cream is heated through. You can also swirl in a spoonful of sour cream or Greek yogurt off the heat for extra tang and silkiness.

• Q: What’s the best way to store and reheat leftovers?

A: Cool the chicken and noodles completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce, stirring occasionally until heated through. You can also microwave in 30-second intervals, stirring between each cycle.

• Q: Can I add other vegetables or herbs to the recipe?

A: Absolutely. Bell peppers, mushrooms, spinach or kale all work nicely—add firmer vegetables (like peppers and mushrooms) in step 4 and leafy greens in step 9 so they wilt quickly. Fresh herbs such as rosemary or tarragon can replace or complement the thyme; add them when you add the bay leaf to infuse flavor.

What Makes This Special

There’s something undeniably comforting about tender chicken nestled among chewy egg noodles and garden-fresh veggies in a buttery, garlicky broth. This Stovetop Chicken and Noodles recipe works because it layers flavors in one pan, making cleanup painless and dinner speedy. It’s flexible enough for shortcuts—hello, rotisserie chicken—and forgiving if you swap in your favorite pasta or veggies. Go ahead, print this out, stick it on your fridge, and let me know in the comments how it turns out or if you tweaked it to make it your own! Enjoy every cozy, slurpy bite.

Print Recipe

Stovetop Chicken and Noodles

Author: Jason Brooks Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Calories: 570

Description

Tender chicken breasts seared to golden perfection meld with chewy egg noodles, sweet carrots, crisp celery, and garlicky broth that’s enriched with butter and bright parsley. A comforting skillet meal in minutes.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil

• 1 lb chicken breasts

• 1 onion chopped

• 2 carrots sliced

• 2 celery stalks sliced

• 3 cloves garlic minced

• 4 cups chicken broth

• 8 oz egg noodles

• ¹⁄₂ cup frozen peas

• 1 tsp salt

• ¹⁄₂ tsp black pepper

• 1 tsp dried thyme

• 1 bay leaf

• 2 tbsp butter

• ¹⁄₄ cup chopped parsley

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt, pepper, and dried thyme then add to the skillet.
3. Cook chicken until golden on both sides, about 5 minutes per side, then remove and set aside.
4. Add onion, carrots, and celery to the skillet and sauté until vegetables soften, about 4 minutes.
5. Stir in garlic and cook until fragrant, about 1 minute.
6. Pour in chicken broth, add bay leaf, and bring to a boil.
7. Add egg noodles, reduce heat to a simmer, and cook until noodles are tender, about 8 minutes.
8. While noodles cook, shred the chicken with two forks.
9. Return shredded chicken to the skillet along with frozen peas and butter, stirring until peas are heated and butter melts.
10. Remove bay leaf, adjust seasoning with salt and pepper, then sprinkle with chopped parsley before serving.

Note

• For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts.
• Substitute any short pasta if egg noodles are unavailable.
• Add a splash of cream for a richer, creamier broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken noodles, stovetop recipe, comfort food, one pot meal, chicken dinner, easy weeknight dinner