Skillet Dish with Chicken, Noodles & Vegetables — The One-Pan Wonder That’s Ready in 30 Minutes
Some days call for comfort food—but without the chaos that usually comes with cooking it. After a long day, when energy is low and the sink is already full, the idea of juggling multiple pots and pans can feel overwhelming. That’s exactly where this Skillet Dish with Chicken, Noodles, and Vegetables steps in. It’s the kind of recipe that understands real life: quick, satisfying, and made entirely in one pan, with flavors that taste like they took far more effort than they actually did.
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Skillet Dish with Chicken, Noodles & Vegetables — The One-Pan Wonder That’s Ready in 30 Minutes
You’re tired.
The clock is ticking.
And the last thing you want is to cook one thing on the stove, another in the oven, and wash ten different dishes.
What if you could make a complete, comforting dinner—tender chicken, al dente noodles, and crisp-tender veggies—all in one skillet, with minimal cleanup?
Enter: One-Pan Creamy Chicken Noodle Skillet —a hearty, homestyle meal that tastes like your grandma made it… but comes together faster than delivery.
No boiling pasta separately.
No juggling pans.
Just sauté, simmer, stir, and serve.
Let’s make something so good, your family will think you spent hours—when really, it took one pan and under 30 minutes.
Why This Skillet Dish Is a Game-Changer
We all love chicken Alfredo.
We all love noodle casseroles.
But this?
It’s next-level convenience.
Here’s what makes it special:
One pan only —no extra pots or strainers
Ready in 25–30 minutes —perfect for weeknights
Packed with protein & veggies —balanced and satisfying
Crowd-pleaser approved —even picky eaters go back for seconds
It’s not just dinner.
It’s peace on a plate.
What You’ll Need:
What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 oz (225g) egg noodles (or sub with pasta of choice)
2 cups low-sodium chicken broth
½ cup (120ml) heavy cream or half-and-half (for creaminess)
1 tbsp butter
1 tbsp olive oil
1 small onion, diced2 cloves garlic, minced
2 cups mixed vegetables (frozen or fresh: peas, carrots, broccoli, mushrooms)
½ tsp dried thyme
½ tsp paprika
Salt & black pepper to taste
Optional upgrades:
½ cup grated Parmesan cheese
Fresh parsley or chives for garnish
That’s it.
No flour.
No canned soup.
Just real food, cooked into brilliance.
Pro tip: Use rotisserie chicken to cut time even more!
How to Make It: Step-by-Step, Bite-by-Bite
Let’s cook this like we’re making edible confetti—one
golden forkful at a time.
Step 1: Sauté the Chicken & Aromatics
In a large deep skillet or Dutch oven:
Heat butter and olive oil over medium-high heat.
Add chicken pieces, season with salt & pepper, and cook 5–6 minutes until golden and nearly cooked through.
Remove chicken and set aside.
Don’t crowd the pan—work in batches if needed.
Step 2: Cook Onions & Garlic
In the same skillet, add onion and sauté 3–4 minutes until soft.
Stir in garlic, thyme, and paprika; cook 30 seconds until fragrant.
Step 3: Add Noodles & Liquid
Stir in uncooked egg noodles.
Pour in chicken broth and cream.
Bring to a gentle boil.
Step 4: Simmer & Tenderize
Reduce heat to medium-low.
Cover and simmer 8–10 minutes, stirring occasionally, until noodles are almost tender.
Step 5: Add Veggies & Chicken
Stir in mixed vegetables and return chicken to the pan.
Continue cooking 5–7 minutes more, uncovered, until:
Noodles are al dente
Veggies are tender-crisp
Sauce has thickened slightly
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