One-pot Honey Garlic Chicken And Noodles Recipe

There's something incredibly comforting about a big pot of sticky-sweet, garlicky noodles, especially when it's all made in just one pan. This One-Pot Honey Garlic Chicken and Noodles is the kind of meal that fills your kitchen with a rich, savory aroma and satisfies everyone at the table—even the picky eaters.

this Recipe

I first threw this dish together on a chaotic Monday night when I had a pack of chicken thighs and not much else. A little soy sauce here, some honey there, and before I knew it, my kids were asking if we could have "the sticky noodles" again tomorrow. This one quickly became a weeknight staple—and for good reason.

Let’s dive into what makes this easy dinner a must-try for your meal rotation.

Why You’ll Love This One-Pot Honey Garlic Chicken and Noodles

Get ready to fall in love with the ultimate comfort food dinner that checks all the boxes—flavorful, fast, and family-approved.

First of all, this recipe is shockingly easy. There’s no need to boil noodles in a separate pot or juggle multiple burners. Everything cooks together in one skillet, saving you both time and cleanup.

It’s also incredibly budget-friendly. With just a few pantry staples—soy sauce, honey, garlic—and a pack of affordable chicken thighs, you can feed a hungry family without blowing your grocery budget.

The flavors are out of this world. Think sticky, savory-sweet noodles paired with tender, juicy chicken. The sauce clings to every strand of pasta, and the garlic-honey combo hits that perfect balance of sweet and umami.

And perhaps best of all, this dish is infinitely adaptable. Add veggies, swap proteins, or toss in some chili flakes for heat. No matter how you tweak it, it still delivers.

Whether you’re feeding a crowd or meal-prepping for the week, this one-pot wonder has your back.

Ingredients Notes

What makes this dish so magical is the way a handful of everyday ingredients come together to create something truly crave-worthy. Let’s break down a few of the stars.

Chicken thighs are the protein of choice here. They’re juicy, flavorful, and much more forgiving than breasts when it comes to staying tender in a simmering sauce. You can trim them of excess fat, but don’t skip them altogether—fat equals flavor!

Garlic is front and center in this dish, so fresh is best. We’re talking about five or six cloves, minced or finely grated. As it cooks, it mellows into a rich, aromatic base that defines the entire sauce.

Honey gives the dish its signature sweetness and sticky texture. It balances the saltiness of the soy sauce and helps the noodles caramelize slightly as they finish cooking. If your honey has crystallized, just warm it slightly before using.

Soy sauce adds depth and salt to the mix. Go for low-sodium if you're watching your salt intake, or use a splash of tamari for a gluten-free version. A touch of oyster sauce or hoisin can add even more depth, but it’s totally optional.

The noodles themselves need to be sturdy enough to hold up to cooking in the sauce. I like using spaghetti or linguine, but udon or even ramen-style noodles work beautifully too. Just adjust the liquid and cook time slightly if you use something different.

As far as equipment goes, all you need is a large, deep skillet or sauté pan with a lid. A heavy-bottomed pot works too, as long as it can handle both searing and simmering.

How To Make This One-Pot Honey Garlic Chicken and Noodles

Making this dish is a breeze, and the cleanup is even better. Here’s how it all comes together, step by step.

Start by heating a splash of oil in your largest skillet over medium-high heat. While that warms up, cut your chicken thighs into bite-sized pieces. Season them lightly with salt and pepper, then add them to the hot pan in a single layer. Let them sear without moving for a few minutes to develop that gorgeous golden crust.

Once the chicken is browned on all sides (don’t worry if it’s not fully cooked through yet), remove it from the pan and set it aside. In the same skillet, lower the heat slightly and toss in your minced garlic. Stir constantly for about 30 seconds—just until it’s fragrant, not burned.

Now it’s time to build the sauce. Add your soy sauce, honey, and a splash of chicken broth to the pan, stirring to deglaze and lift up all those flavorful brown bits. If you like a little heat, now’s the time to toss in a pinch of red pepper flakes.

Bring the sauce to a gentle simmer and add your uncooked noodles straight into the pan. Use tongs to stir and coat them in the sauce. Add just enough water or broth to cover the noodles, then return the chicken to the pan and tuck it into the mixture.

Cover the skillet and let everything simmer for about 10-12 minutes, stirring occasionally to prevent sticking. As the noodles cook, they’ll soak up the sauce, thicken slightly, and become glossy and irresistible.

Once the noodles are tender and the sauce has thickened to your liking, remove the pan from the heat. Let it sit uncovered for a couple of minutes to allow the sauce to settle. Garnish with chopped green onions or sesame seeds if you’re feeling fancy.

From start to finish, this recipe takes about 30 minutes—just right for a busy weeknight with zero compromise on flavor.

Storage Options

Leftovers? You’re in luck—this dish keeps really well and tastes even better the next day.

For the fridge, let the noodles cool completely before transferring to an airtight container. They’ll stay fresh for up to 4 days. A quick reheat in the microwave or on the stovetop with a splash of water will bring them right back to life.

If you’re meal prepping, you can portion the dish into individual containers for easy grab-and-go lunches. Just be sure to store them in shallow containers to help them cool evenly and prevent sogginess.

Freezing isn’t ideal for this dish since the noodles can become mushy when thawed, but the sauce and cooked chicken freeze beautifully. You can make a double batch of the sauce and chicken, freeze that portion, then cook fresh noodles later to mix in.

To reheat, microwave for 1-2 minutes, stirring halfway through. Or reheat on the stove with a splash of broth or water to loosen up the sauce.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it to fit your mood, pantry, or dietary needs without skipping a beat.

Not a fan of chicken thighs? Boneless skinless chicken breasts or even thinly sliced pork or shrimp work beautifully. Just be careful not to overcook leaner proteins.

Want to sneak in more veggies? Add broccoli florets, snow peas, or bell peppers when you return the chicken to the pan. They’ll cook right alongside the noodles, soaking up all that garlicky goodness.

For a vegetarian version, swap the chicken for tofu or mushrooms and use veggie broth instead of chicken. You’ll still get all the flavor with none of the meat.

Craving spice? Add a tablespoon of chili garlic sauce or a squirt of Sriracha to the honey garlic mixture. A drizzle of toasted sesame oil at the end adds extra depth and nuttiness too.

You can even play with the noodles. Try rice noodles, ramen, or soba if you’re feeling adventurous—just adjust the liquid and cooking time to match.

Once you’ve made it once, don’t be surprised if this recipe finds its way into your regular rotation. With endless ways to customize and a flavor profile that hits all the right notes, it’s a winner every time.

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