Begin by gathering all your ingredients for the One-Pan Chicken with Buttered Noodles. Chop the garlic finely to release its aromatic qualities, and season the chicken breasts with salt and pepper.

In a large skillet, heat a tablespoon of butter over medium-high heat until melted and bubbling. Carefully add the seasoned chicken breasts to the pan, ensuring they are not overcrowded.

Sear for about 5 minutes on one side until golden brown, then flip and cook for another 5 minutes until the internal temperature reaches 165°F and the chicken is cooked through.

Once the chicken is beautifully seared, remove it from the skillet and set aside. In the same pan, add the minced garlic and sauté for 1 minute until fragrant.

Then, pour in 2 cups of chicken broth, scraping the bottom of the pan to incorporate all those delicious browned bits and bring the mixture to a gentle boil.

With the broth bubbling, add the egg noodles, pushing them into the liquid to ensure they’re submerged. Stir to combine and reduce the heat to medium-low.

Let the noodles simmer for about 8-10 minutes, stirring occasionally until they are al dente and have absorbed the chicken broth's flavors.

Once the noodles are cooked, return the cooked chicken to the skillet, nestling it among the noodles.

Remove the pan from heat and stir in the remaining tablespoon of butter until melted, creating a rich, buttery sauce.

Garnish your One-Pan Chicken with Buttered Noodles with freshly chopped parsley for a pop of color and added freshness before serving.