There’s a certain comfort that comes from a meal cooked all in one skillet. One evening last week, I found myself rushing through the kitchen, trying to get dinner on the table before the evening slipped away. The aroma of sizzling chicken and garlic filled the air, blending perfectly with the gentle simmer of homemade gravy thickening right there in the pan. I wasn’t exactly organized—forgot to chop the onions ahead, so I was juggling bowls and utensils—but somehow, the dish came together just right. The egg noodles soaked up the rich gravy, and the tender chicken pieces felt like a warm hug after a hectic day. Maybe it was the soft hum of the stove or the faint tick of the clock, but that dinner felt like a small victory worth saving.
Why You’ll Love It:
- It’s all cooked in one skillet, which means fewer dishes but plenty of flavor.
- The gravy is homemade and rich, not from a packet, giving it a satisfying creaminess.
- Tender chicken and wide egg noodles create a cozy combo that feels like a hug on a plate.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
If you’re ever worried about getting everything cooked together without overcooking the noodles or drying out the chicken, this recipe strikes a nice balance. Just keep an eye on the skillet and stir occasionally. It’s forgiving enough that a distracted cook (that’s me) can still pull it off without a hitch.
PrintChicken Noodle Skillet with Gravy
A comforting one-pan meal featuring tender chicken, egg noodles, and a rich homemade gravy, all cooked together in a skillet for an easy and delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 cup whole milk
8 ounces wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt, to taste
Black pepper, to taste
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2 minutes until the roux is lightly golden.
Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps.
Add the dried thyme, dried parsley, and season with salt and black pepper to taste.
Bring the mixture to a simmer and add the egg noodles to the skillet.
Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and the gravy has thickened.
Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Adjust seasoning with salt and pepper if needed. Serve hot.
Kitchen Notes: I usually use a large, heavy skillet to make sure everything cooks evenly without sticking. It’s perfect for serving straight from the pan—family style, casual and inviting. If you want to switch things up, sometimes I swap the egg noodles for wide rice noodles or even small shells, though the texture changes a bit. For a veggie boost, stirring in some spinach or peas near the end works nicely, though I haven’t tested all the timing perfectly. Sometimes a sprinkle of sharp cheddar just before serving adds a nice twist, but that’s a personal quirk.
FAQ:
Can I make this ahead of time? You can prep parts in advance, but it’s best fresh. Leftovers keep well in the fridge for a few days and reheat gently with a splash of broth or milk.
What if I don’t have wide egg noodles? Pasta shapes like rotini or penne can work but adjust cooking time since shapes vary.
Is it gluten-free? The traditional recipe uses flour and egg noodles, so not without substitutions.
Ready to try a comforting, one-pan dinner that feels like home? Save this recipe and dive in when you need a meal that’s both simple and satisfying.