One-Pan Chicken with Buttered Noodles

INGREDIENTS:

For the Chicken and Noodles:

2 tbsp olive oil or butter

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and pepper to taste

2 cups chicken broth

2 cups water

8 oz egg noodles

For the Butter Sauce:

3 tbsp unsalted butter

1/4 cup grated Parmesan cheese

2 tbsp chopped fresh parsley (optional)

Juice of 1/2 lemon (optional, for brightness)

DIRECTIONS:

Step 1: Prepare the Chicken

Heat olive oil or butter in a large skillet over medium heat.

Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.

Add the chicken to the skillet and cook for 4-5 minutes, until browned and cooked through. Remove and set aside.

Step 2: Cook the Noodles

In the same skillet, add chicken broth and water. Bring to a boil.

Stir in the egg noodles and reduce heat to a simmer. Cook uncovered, stirring occasionally, for about 8-10 minutes, or until the noodles are tender and most of the liquid is absorbed.

Step 3: Combine and Finish

Return the cooked chicken to the skillet with the noodles.

Stir in the butter, Parmesan cheese, and parsley until the butter is melted and the noodles are coated in the sauce.

Squeeze lemon juice over the dish if desired, for a bright and fresh flavor.