Name: Chicken Ramen Noodle Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 ¼ cups chicken bone broth (or regular broth if not looking to add extra protein); ¼ cup low sodium soy sauce; 3 Tbsp honey; 2-3 tsp sriracha; 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 seasoning packet from the ramen; 2 cups broccoli florets; 1 cup shredded carrots; 1 red bell pepper (chopped); 2-3 green onion (chopped); 2 ½ cups pulled rotisserie chicken; 4 packs ramen (just the noodle bricks); to serve: a drizzle of sesame oil or chili crisp (green onions, sesame seeds, etc.)

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This super simple one-pan chicken ramen noodle bake is an easy, delicious weeknight dinner that is perfect for nights you need to clean 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 a matter of baking and stirring. Veggie and protein packed, dinner has never been this easy either!

Blue pan with chicken and ramen bake and wooden spoon scooping in.

Why We Love This Chicken Ramen Bake
Ingredient Notes
Ways To Vary This Baked Chicken Ramen Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Other One-Pan Meals
Chicken Ramen Noodle Bake Recipe
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I love a dinner that is all made in one dish for super simple clean up as well as one that I can dump everything, bake, and then come back to a full meal.

This ramen noodle chicken bake is that kind of one-pan meal for sure! So simple to make, full of flavor, and loaded with chicken and veggies. This is a dinner recipe the whole crew will devour!

Why We Love This Chicken Ramen Bake

Noodles make my world go round. We have been on a ramen noodle kick lately since I made this Ground Beef Ramen Noodles dinner and this time I am back with an even easer dinner option!

This chicken ramen noodle bake:

comes together in only one dish–less mess to clean up!
can easily be varied to your liking
uses up lots of leftovers–a dinner recipe that helps you eliminate food waste
is packed with protein, lots of veggies and goodness

Try these other favorite dump and bake meals: Spinach Ricotta Tortellini Bake, Greek Chicken and Orzo, Chicken Taco Casserole, Salsa Verde Chicken and Rice or my favorite lately, this Creamy Baked Chicken Orzo!

Ingredient Notes

See the full recipe below in recipe card with exact measurements.

Pulled chicken, vegetables, garlic, ginger, soy sauce and other ingredients labeled on surface.

We like to use bone broth for some added nutrition and if not, low sodium chicken broth is what we use. Vegetable broth can work in this recipe, it will just vary the flavor a bit.
Any cooked chicken is great in this recipe. We love using leftover rotisserie chicken but this white wine chicken leftover is great in this recipe or even this honey sriracha pulled chicken!
Use about 3 1/2 – 4 cups of chopped vegetables, we like to use broccoli, carrots and bell pepper, but you can mix it up for sure.

Ways To Vary This Baked Chicken Ramen Recipe

vary the vegetables: this is a perfect clean out the fridge dinner recipe and we have added in peas, edamame, green beans, cabbage and more to change it up.
kick up the spice level: add more sriracha, use hot honey instead of regular, add a dash of cayenne.
add more flavor: add some thai basil, cilantro or other fresh herbs, a big squeeze of lime juice, etc.

Step-By-Step Instructions

Step 1: Add the sauce ingredients to a 9×13 inch pan or casserole dish and whisk to combine. You can add the half packet of seasoning if desired.

Vegetables and chicken stirred into sauce for ramen bake.

Step 2: Add the chicken and vegetables to the sauce and stir to combine.

Ramen bricks on top of veggies and sauce in pan before baking.

Step 3: Press the 4 noodle blocks into the top of the chicken and vegetable mixture. They will not be fully covered, and that is ok.

Step 4: Cover with foil and bake for 20 minutes.

Chicken ramen bake halfway through baking.

Step 3: Flip the noodles and cover again and bake another 10-15 minutes, or until the noodles easily come apart. Stir the noodles into mixture and bake uncovered for another 10 minutes or until most of the liquid has been absorbed and the sauce has slightly thickened.

Baked chicken and vegetables with ramen noodles in baking pan.

Step 4: Allow to sit for about 10 minutes (the sauce will thicken a bit more as it cools) before serving with your favorite toppings and garnishes.

Recipe Tips

Prep this dish in advance: You can whisk the sauce together and add all of the chicken and vegetables and then chill until ready to bake. Before baking, add the ramen noddles bricks, cover and cook!

I use Maruchan brand ramen noodles. If you have a brand with thicker ramen noodles, you may need a few extra minutes, but it shouldn’t be much more than that overall.

This is a great clean out the fridge dinner recipe. If you use about 3 1/2 – 4 cups of vegetables, the mixture of which type of veggies can certainly be varied to what you have on hand.

Ramen chicken and veggies in bowl with fork.

Storage

Store leftovers in an airtight container for about 3-4 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway. You can add a splash of broth to help moisten up the mixture.

You technically can freeze this dish, but the noodles can become a bit mushy after thawing. I prefer eating leftovers from the fridge throughout the week versus freezing this chicken ramen bake.