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Sheet Pan Teriyaki Chicken and Ramen Noodles

You’ve never cooked ramen noodles like this before—on a sheet pan! But it makes the noodles crispy in this kid-friendly chicken dinner.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
607 calories per serving


> Cooking spray
> 3 (3 oz) pkgs ramen noodles
> 4 cups boiling water
> 3 tbsp olive oil, divided
> 1 (1 1/2 lb) pkg boneless, skinless chicken thighs
> 3/4 cup Nature's Promise® Organic Sesame Teriyaki Marinade, divided
> 1 (10 oz) bag Nature's Promise® Broccoli Florets
> 1/2 (16 oz) bag baby carrots


Preheat oven to 450°F and line an 18x13-inch sheet pan with parchment. Coat pan with the cooking spray. In a large heatproof bowl, combine the ramen noodles and boiling water (save flavor packets for another use). Soak 5 min. Drain noodles and return to bowl. Add 1 tbsp oil and toss to coat evenly. Season with salt. Spread noodles on prepared baking sheet.
In the same bowl, combine the chicken and ¼ cup teriyaki marinade. Toss until evenly coated. Season with salt and pepper. Layer chicken over noodles and drizzle remaining ½ cup marinade over sheet pan. Bake 10 min.
Cut broccoli florets into smaller pieces, if needed. In another large bowl, combine the broccoli, carrots, and remaining 2 tbsp oil. Season with salt and pepper and toss to coat. Scatter vegetables over noodles. Bake 25–30 min., until chicken is fully cooked and noodles are crispy.

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