Dutch Oven One Pan Chicken and Noodles
Indulge in the ultimate comfort food with this Dutch Oven One Pan Chicken and Noodles recipe—a hearty, flavorful meal perfect for busy weeknights. Sear tender, bone-in chicken thighs to golden perfection before simmering them with egg noodles, aromatic vegetables, and fresh herbs in a rich chicken broth. The Dutch oven does all the work, melds the flavors beautifully, and ensures minimal cleanup. A splash of heavy cream ties everything together into a creamy, savory one-pot delight. Garnished with fresh parsley, this dish is as comforting as it is satisfying. Ready in just under an hour, it’s the perfect dinner idea for families craving warmth and simplicity. Keywords: Dutch oven chicken, one-pan recipes, creamy chicken and noodles, easy comfort food, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 12 ounces egg noodles
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the Dutch oven over medium heat and add olive oil.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the Dutch oven, skin-side down, for 5-7 minutes until the skin is crispy and golden brown. Flip and sear for another 2-3 minutes. Remove the chicken and set it aside.
Reduce the heat to medium. Add the butter to the Dutch oven.
Once the butter has melted, add the diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the Dutch oven to deglaze any browned bits.
Add the egg noodles, thyme sprigs, and bay leaf. Stir to combine.
Nestle the seared chicken thighs back into the Dutch oven on top of the noodles.
Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to ensure the noodles cook evenly.
Once the noodles are tender and the chicken is cooked through, remove the thyme sprigs and bay leaf.
Stir in the heavy cream to create a creamy sauce.
Sprinkle with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 5273 mg | 229% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.0 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
