This super simple one-pan chicken ramen noodle bake is an easy, delicious weeknight dinner that’s perfect for cleaning out the fridge. Everything is prepped in the baking dish you cook it in, and after you dump the ingredients into the pan it’s just a matter of baking and stirring. Veggie- and protein-packed, dinner has never been this easy.
One-dish dinners make cleanup a breeze and let you assemble a full meal without fuss. This ramen noodle chicken bake is one of those satisfying, dump-and-bake meals — simple to make, full of flavor, and loaded with chicken and vegetables. It’s a family-friendly dinner that travels well for leftovers, too.
Why We Love This Chicken Ramen Bake
If you love noodles, this recipe will quickly become a go-to. It’s a fast, flavorful way to turn leftover chicken and vegetables into a comforting casserole-style meal without a lot of hands-on time.
- Made in a single pan for minimal cleanup.
- Flexible — easily swap vegetables or adjust the heat and seasonings.
- Great for using up leftovers and reducing food waste.
- Packed with protein and vegetables for a balanced weeknight dinner.
If you enjoy dump-and-bake meals, this fits right in with other simple casseroles and one-pan dinners you can assemble quickly and adapt to what you have on hand.
Ingredient Notes
See the recipe card below for exact measurements. Key notes to help you personalize the bake:
- Broth: Chicken bone broth adds extra nutrition and flavor; low-sodium chicken broth works well too. Vegetable broth can be used if preferred, with a slight change in flavor.
- Chicken: Any cooked chicken is suitable. Leftover rotisserie, shredded pan-seared chicken, or pulled chicken all work well.
- Vegetables: Use about 3½–4 cups total. Broccoli, carrots and bell pepper are a great base, but peas, edamame, green beans, cabbage or other veggies are excellent substitutes.
Ways To Vary This Baked Chicken Ramen Recipe
- Change the vegetables: This is an ideal clean-out-the-fridge meal — add whatever veggies you have on hand.
- Increase spice: Add more sriracha, use hot honey, or sprinkle in cayenne or chili flakes.
- Boost fresh flavor: Stir in fresh herbs like cilantro or Thai basil, or finish with a squeeze of lime juice.
Step-By-Step Instructions
Step 1: Preheat oven to 375°F. Add the sauce ingredients to a 9×13-inch pan or casserole dish and whisk to combine. Optionally add half of one ramen seasoning packet for extra flavor.
Step 2: Add the cooked chicken and chopped vegetables to the sauce and stir until everything is evenly coated.
Step 3: Press the four noodle blocks into the top of the mixture. They may not be fully submerged — that’s fine.
Step 4: Cover the pan with foil and bake for 20 minutes.
Step 5: Carefully flip the noodles, cover again, and bake another 10–15 minutes, or until the noodles pull apart easily. Stir the noodles into the mixture, then bake uncovered for another 10 minutes or until most of the liquid is absorbed and the sauce has thickened slightly.
Step 6: Let the bake rest for about 10 minutes so the sauce thickens further. Serve with your favorite garnishes like sliced green onion, sesame seeds, a drizzle of sesame oil or chili crisp.
Recipe Tips
- Make ahead: Whisk the sauce and add chicken and vegetables, then chill until ready to bake. Add the noodle bricks just before cooking.
- Noodle brand: Maruchan-style instant noodles cook quickly; thicker brands may need a few extra minutes in the oven.
- Fridge cleanout: If you use 3½–4 cups of varied vegetables, this recipe adapts well to whatever you have on hand.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave for about 2 minutes, stirring halfway through. Add a splash of broth if it seems dry. Freezing is possible but may make the noodles soft, so refrigerated leftovers are preferred.
Other One-Pan Meals
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Chicken Ramen Noodle Bake
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One Pan Chicken and Rice
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Salsa Verde Chicken and Rice
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Creamy Orzo With Chicken
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Chicken Ramen Noodle Bake
Ingredients
Sauce
- 3 ¼ cups chicken bone broth (or regular chicken broth)
- ¼ cup low-sodium soy sauce
- 3 Tbsp honey
- 2–3 tsp sriracha (adjust to taste)
- 1 tsp sesame oil
- 2 Tbsp rice vinegar
- 4–5 garlic cloves, minced
- 2 tsp minced ginger
- 1 ½ Tbsp cornstarch
- Optional: ½ of one ramen seasoning packet
Chicken Ramen
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, chopped
- 2–3 green onions, chopped
- 2 ½ cups pulled rotisserie or cooked chicken
- 4 packs ramen noodles (just the noodle bricks)
- To serve: sesame oil or chili crisp, additional green onions, sesame seeds, lime wedges
Instructions
- Preheat oven to 375°F.
- Add the sauce ingredients to a 9×13-inch pan and whisk to combine.
- Stir in the cooked chicken and vegetables until evenly coated.
- Press the four noodle blocks into the top of the mixture; they don’t need to be fully covered.
- Cover with foil and bake for 20 minutes. Carefully flip the noodles, cover again, and bake 10–15 more minutes until the noodles separate easily.
- Stir the noodles into the mixture, then bake uncovered for another 10 minutes or until most liquid is absorbed and the sauce is slightly thickened.
- Let rest for about 10 minutes before serving. Garnish as desired and enjoy.
Notes
Make ahead: Combine the sauce, chicken, and vegetables and chill until ready to bake. Add noodle bricks just before cooking.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth if needed. Freezing is possible but may affect noodle texture.
Noodle tip: If your ramen brand has thicker noodles, allow a few extra minutes in the oven for tender results.
Nutrition
Approximate per serving: Calories 388 kcal; Carbohydrates 19 g; Protein 27 g; Fat 4 g; Sodium 696 mg.
Nutrition information is an approximation and should be used as a guide only.
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