There’s something undeniably comforting about a steaming bowl of noodles — especially when they’re tossed in a savory sauce and paired with tender chicken, colorful veggies, and just the right amount of seasoning. This One Pan Chicken Noodles dish brings all of that comfort to your table with minimal effort, maximum flavor, and barely any cleanup. It’s one of those meals you’ll want to keep in your back pocket for busy weeknights, lazy Sundays, or even when you’re just craving a homemade takeout-style dinner.
Growing up, meals like this were weeknight staples — warm, filling, and easy to make after a long day. I can still picture the giant skillet on the stove, the sound of sizzling chicken, and the comforting smell of garlic and soy sauce filling the kitchen. It was always the kind of dinner that brought everyone to the table — no need for a dinner bell when this was on the menu.
What makes this dish even more special is how customizable it is. Got leftover veggies? Toss them in. Prefer your noodles with a little kick? Add a dash of chili flakes. Whether you’re cooking for picky eaters, hungry teens, or just yourself, this one-pan wonder always delivers.
Why You’ll Love This Recipe:
- One pan, less mess – Everything cooks in the same pan, which means fewer dishes to wash.
- Quick & easy – On the table in about 30 minutes, making it perfect for weeknights.
- Family-friendly – A balanced mix of protein, veggies, and carbs that even the pickiest eaters enjoy.
- Customizable – Swap out veggies or tweak the spice level to suit your taste.
- Comfort food at its best – Cozy, satisfying, and full of flavor.
INGREDIENTS YOU’LL NEED:
- 2 chicken breasts, sliced thinly
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1½ cups chicken broth
- 250g dried egg noodles (or your preferred noodles)
- 2 green onions, chopped
- Sesame seeds, for garnish (optional)
HOW TO MAKE ONE PAN CHICKEN NOODLES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep Your Ingredients Before you even turn on the stove, go ahead and slice your chicken, dice the onion, mince the garlic, and chop your veggies. Having everything prepped ahead of time makes the cooking process smooth and stress-free. Plus, it keeps things moving quickly — which is great if you’re short on time or hungry (or both!).
Step 2: Sear the Chicken Heat the olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until lightly golden and cooked through — about 5–6 minutes. Remove it from the pan and set it aside on a plate. Don’t worry if it’s not totally browned — it’ll finish cooking later.
Step 3: Sauté the Veggies In the same pan, add your diced onion and garlic. Sauté for 2–3 minutes until fragrant. Then toss in the bell pepper, carrots, and snap peas. Cook everything together for another 3–4 minutes until the veggies start to soften but still have a bit of crunch. That texture gives the dish a really nice balance.
Step 4: Build the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch. Add this mixture to the pan along with the chicken broth. Stir everything together and bring it to a gentle simmer.
Step 5: Add the Noodles Once the sauce is simmering, add in the dry noodles. Stir gently to coat them in the sauce, then cover the pan with a lid and let everything cook for about 8–10 minutes, stirring occasionally. The noodles will soak up all that delicious flavor and cook right in the same pan. No separate boiling necessary!
Step 6: Bring It All Together Once the noodles are tender and the sauce has thickened, add the chicken back to the pan. Stir to combine everything, letting the flavors marry together for another 2–3 minutes. Top with chopped green onions and a sprinkle of sesame seeds if you like.
Step 7: Serve & Enjoy Serve hot, straight from the pan, with a pair of chopsticks or a fork. It’s the kind of meal that doesn’t need anything extra — just a cozy seat at the table.
HELPFUL TIPS:
- Slice chicken thinly so it cooks quickly and evenly.
- Use a non-stick pan or wok to prevent the noodles from sticking.
- Add more broth if the noodles soak up too much liquid before they’re done.
- Customize your veggies – mushrooms, zucchini, or baby corn all work beautifully.
- Want it spicy? Add a touch of chili paste or crushed red pepper flakes to the sauce.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: One Pan
- Cuisine: Asian-Inspired
- Diet: Halal-Friendly (No pork, alcohol)
NOTES:
You can make this recipe with beef or tofu if you’re looking to switch things up. It’s also great for using up leftover veggies from the fridge. If you’re meal prepping, this dish holds up well in the fridge for a few days and reheats like a dream.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 18g
Fiber: 4g
Sodium: 820mg
FREQUENTLY ASKED QUESTIONS:
Can I make this dish vegetarian?
Absolutely! Just skip the chicken and add tofu or extra veggies. You can also use vegetable broth instead of chicken broth.
What type of noodles work best?
Egg noodles are a classic choice, but you can also use ramen noodles, rice noodles, or even spaghetti in a pinch.
Can I use pre-cooked chicken?
Yes! If you have leftover rotisserie chicken, just shred it and add it in during the final step.
How do I make this gluten-free?
Use gluten-free tamari instead of soy sauce and make sure your noodles are certified gluten-free.
STORAGE INSTRUCTIONS:
Let the noodles cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
This dish is not ideal for freezing, as the noodles can get mushy when thawed — but it’s so good, you probably won’t have leftovers anyway.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Baked Chicken Ricotta Meatballs with Spinach Alfredo
- Chicken Pomodoro
- Chinese Peanut Butter Chicken
- Stir-Fried Chinese Garlic Chicken
CONCLUSION
This One Pan Chicken Noodles recipe is everything a home-cooked meal should be — quick, comforting, flavorful, and made with love. Whether you’re cooking for your family, roommates, or just yourself, it’s a reliable go-to that tastes like it took way more effort than it actually did. So grab a pan, your favorite noodles, and a few simple ingredients — and get ready to cozy up with a bowl of this deliciousness tonight.
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One Pan Chicken Noodles
Description
There’s something undeniably comforting about a steaming bowl of noodles — especially when they’re tossed in a savory sauce and paired with tender chicken, colorful veggies, and just the right amount of seasoning. This One Pan Chicken Noodles dish brings all of that comfort to your table with minimal effort, maximum flavor, and barely any cleanup. It’s one of those meals you’ll want to keep in your back pocket for busy weeknights, lazy Sundays, or even when you’re just craving a homemade takeout-style dinner.
Growing up, meals like this were weeknight staples — warm, filling, and easy to make after a long day. I can still picture the giant skillet on the stove, the sound of sizzling chicken, and the comforting smell of garlic and soy sauce filling the kitchen. It was always the kind of dinner that brought everyone to the table — no need for a dinner bell when this was on the menu.
What makes this dish even more special is how customizable it is. Got leftover veggies? Toss them in. Prefer your noodles with a little kick? Add a dash of chili flakes. Whether you’re cooking for picky eaters, hungry teens, or just yourself, this one-pan wonder always delivers.
Ingredients
2 chicken breasts, sliced thinly
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, sliced
1 cup shredded carrots
1 cup snap peas
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1½ cups chicken broth
250g dried egg noodles (or your preferred noodles)
2 green onions, choppe
Sesame seeds, for garnish (optional)
Instructions
Step 1: Prep Your Ingredients Before you even turn on the stove, go ahead and slice your chicken, dice the onion, mince the garlic, and chop your veggies. Having everything prepped ahead of time makes the cooking process smooth and stress-free. Plus, it keeps things moving quickly — which is great if you’re short on time or hungry (or both!).
Step 2: Sear the Chicken Heat the olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until lightly golden and cooked through — about 5–6 minutes. Remove it from the pan and set it aside on a plate. Don’t worry if it’s not totally browned — it’ll finish cooking later.
Step 3: Sauté the Veggies In the same pan, add your diced onion and garlic. Sauté for 2–3 minutes until fragrant. Then toss in the bell pepper, carrots, and snap peas. Cook everything together for another 3–4 minutes until the veggies start to soften but still have a bit of crunch. That texture gives the dish a really nice balance.
Step 4: Build the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch. Add this mixture to the pan along with the chicken broth. Stir everything together and bring it to a gentle simmer.
Step 5: Add the Noodles Once the sauce is simmering, add in the dry noodles. Stir gently to coat them in the sauce, then cover the pan with a lid and let everything cook for about 8–10 minutes, stirring occasionally. The noodles will soak up all that delicious flavor and cook right in the same pan. No separate boiling necessary!
Step 6: Bring It All Together Once the noodles are tender and the sauce has thickened, add the chicken back to the pan. Stir to combine everything, letting the flavors marry together for another 2–3 minutes. Top with chopped green onions and a sprinkle of sesame seeds if you like.
Step 7: Serve & Enjoy Serve hot, straight from the pan, with a pair of chopsticks or a fork. It’s the kind of meal that doesn’t need anything extra — just a cozy seat at the table.
Notes
You can make this recipe with beef or tofu if you’re looking to switch things up. It’s also great for using up leftover veggies from the fridge. If you’re meal prepping, this dish holds up well in the fridge for a few days and reheats like a dream.