One-pot Honey Garlic Chicken And Noodles Recipe

There’s something truly comforting about the sticky-sweet aroma of honey garlic sauce bubbling away on the stovetop. Now imagine that sauce coating tender chicken and perfectly slurpable noodles—all in one pot, with minimal cleanup and maximum flavor.

This One-Pot Honey Garlic Chicken and Noodles recipe came to life during a hectic week when I desperately needed a fast dinner that wouldn’t leave a pile of dishes in its wake. It’s become a go-to in our house for those evenings when we’re craving takeout but want something homemade and hearty.

With bold flavors, simple prep, and just one pot to wash, this dish checks every box for a winning weeknight dinner. Let’s dig in.

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

Say hello to your new dinner hero. This recipe delivers on flavor, convenience, and comfort in every single bite.

First of all, it’s a one-pot wonder, which means less cleanup and more time to relax after dinner. Everything cooks together—no need to boil noodles separately or dirty multiple pans.

It’s also fast and weeknight-friendly. From start to finish, this dish comes together in just about 30 minutes, making it ideal for busy families, students, or anyone short on time.

The flavor is out of this world. The sauce hits that sweet-savory balance perfectly with a rich mix of honey, soy sauce, garlic, and sesame oil. It’s like your favorite takeout noodles but made fresh at home.

Lastly, this dish is endlessly adaptable. You can swap in different veggies, use any noodles you have on hand, or even change up the protein. It’s a recipe that plays well with whatever’s in your fridge.

Whether you're feeding picky eaters or just need something warm and comforting, this one-pot meal delivers every time.

Ingredients Notes

The magic of this recipe lies in the balance of bold, simple ingredients. Each one plays a starring role in building layers of flavor that cling to the noodles and soak into the tender chicken.

Chicken thighs are my go-to for this recipe. They stay juicy and tender even after simmering in the sauce. If you prefer leaner meat, chicken breast works too—just be careful not to overcook it.

Garlic is the backbone of the sauce. Use fresh garlic for the best flavor—it mellows and sweetens as it cooks, adding depth and warmth to the dish.

Honey brings that irresistible sticky-sweet element that balances the saltiness of the soy sauce. I recommend using a mild, runny honey that’s easy to mix into the sauce.

Soy sauce adds umami and a deep savory flavor. I use low-sodium soy sauce to control the saltiness, but regular works if that’s what you have on hand. A splash of hoisin or oyster sauce is a great optional add-in if you want a more complex flavor.

For the noodles, lo mein or spaghetti noodles work beautifully. They cook right in the sauce, soaking up all that flavor and releasing starch to thicken the sauce naturally. If you're feeling adventurous, udon or rice noodles are also great options.

You’ll need a large, deep skillet or Dutch oven for this recipe—something with enough surface area to brown the chicken and enough depth to simmer the noodles. A nonstick or enameled pan is ideal to prevent sticking.

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

Cooking this dish is as simple as tossing everything into one pot—but there’s a little finesse along the way to get that perfect flavor and texture.

Start by heating a drizzle of oil in a large skillet or Dutch oven over medium-high heat. Add your bite-sized chicken pieces, seasoning them lightly with salt and pepper. Sear them for 3-4 minutes per side until they’re golden brown. Don’t overcrowd the pan—work in batches if needed. This step builds a ton of flavor.

Once the chicken is browned (it doesn’t need to be fully cooked yet), push it to the sides of the pan and add the minced garlic directly into the center. Let it sizzle for about 30 seconds until fragrant—be careful not to let it burn. Then, stir it all together.

Now it’s time to build the sauce. Pour in your soy sauce, honey, water or chicken broth, and a dash of sesame oil. Stir to combine, scraping up the browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add your uncooked noodles directly into the pot, pressing them down so they’re mostly submerged in the liquid. Cover and let it simmer, stirring occasionally to make sure the noodles cook evenly and don’t stick together. After about 10-12 minutes, the noodles should be tender and the sauce thickened.

Once everything’s cooked, give the pot a good stir to coat every noodle and chicken piece in that luscious sauce. Taste and adjust with a little extra soy sauce or honey if needed.

In total, the dish takes about 30 minutes from start to finish—and when it’s done, you’ll have a pot full of saucy, sweet-and-savory goodness that looks (and smells!) like it came straight from your favorite noodle shop.

Storage Options

If you’re lucky enough to have leftovers, this dish stores beautifully. Let the noodles cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days.

To freeze, portion the noodles and chicken into freezer-safe containers or zip-top bags. Label with the date, and they’ll stay good for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, add a splash of water or broth to loosen the sauce. You can warm it on the stovetop over medium heat or pop it in the microwave in 1-minute intervals, stirring in between.

Variations and Substitutions

This dish is super flexible—don’t be afraid to make it your own based on what you have in the pantry or fridge.

For a veggie-packed version, toss in broccoli florets, bell peppers, or snap peas when you add the noodles. They’ll steam along with everything else and soak up the sauce.

Not a fan of chicken? You can easily swap in shrimp, ground turkey, or tofu. Shrimp should be added toward the end so it doesn’t overcook, while tofu is best if pan-seared first for a crispy texture.

Want it spicier? Add a squirt of sriracha or a pinch of red pepper flakes to the sauce. It’ll give the dish a nice heat that plays beautifully with the honey.

If you’re gluten-free, just use tamari instead of soy sauce and sub in rice noodles or gluten-free pasta. Keep an eye on the cooking time, as different noodles cook at different speeds.

Don’t have honey? Try using maple syrup or brown sugar. Both will give you a slightly different but equally tasty sweet-savory balance.

This One-Pot Honey Garlic Chicken and Noodles is a true canvas for creativity. Once you’ve tried the base version, have fun playing around with your own twists—you might just discover a new family favorite.

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