Warm, slurpy, and saucy, this chicken ramen is the kind of quick dinner that feels instantly comforting. Made with ground chicken, tender noodles, and an easy homemade sauce, it all comes together in one-pan in just 15 minutes. Perfect for nights when you want big flavor with minimal effort!

A large pan filled with cooked ramen noodles, shredded carrots, cabbage, green onions, and chopped peanuts, with metal tongs resting on the side.

5 star review

“I made this the other night and my whole family loved it, including my picky 8 year old. It was quick and easy to make, too. Definitely going in the dinner rotation. ”

– Amy
See All Reviews »

This Chicken Ramen is a 15-Minute Family Dinner Win!

Okayyyyyyyy, on those nights when dinner needs to be fast but comforting, this chicken ramen is your hands-down solution! I created it as a spin on my viral 15-minute beef ramen recipe, but this time with ground chicken. I switched the sauce up a bit for this one to bring more of a mildly spiced, savory depth, with a mix of tamari, garlic, brown sugar, and peanut butter. The peanut butter adds a bit more flavor that I thought was missing when using chicken, but without it tasting like a peanut sauce.

The best part is that everything simmers together in one pan, and the noodles soak up all the sauce without any extra dishes! The cabbage slaw and carrots soften just enough to keep a little crunch, giving you that really satisfying warm-bowl experience without feeling heavy (and without chopping a single veggie).

What I love about my version is that it keeps the spirit of classic ramen; slurpy noodles, savory broth, a balance of protein and vegetables, but speeds prep way up. I went with ground chicken because it cooks quickly, pantry staples, and veggies straight from the bag, so you’re not chopping a mountain of anything on a night you’re already tired.

It’s all done in one pan, which means fewer dishes and more breathing room, which gives each bite that warm, savory payoff you want in a noodle bowl. And since it comes together in about 15 minutes, it’s a realistic go-to on busy weeknights. It’s simple, flexible, and hopefully gives you a little calm back at the end of the day!

A top-down view of ingredients on a counter, including ground meat, dry ramen noodles, shredded cabbage, shredded carrots, garlic, broth, oil, soy sauce, peanut butter, sugar, and salt.
Ingredients You’ll Need: olive oil, ground chicken, salt, chicken stock, ramen noodles, cabbage slaw, shredded carrots, garlic, tamari, brown sugar, and peanut butter.

Welcome to My Kitchen – Let’s Whip Up Chicken Ramen!

Jump to Recipe Instructions
A glass bowl with brown sugar, peanut butter, grated garlic, and dark sauce being poured in, surrounded by shredded carrots, dry ramen noodles, and chopped cabbage.
Combine the sauce ingredients.
A glass bowl of dark salad dressing being whisked, surrounded by shredded carrots, dry ramen noodles, chopped cabbage, and a bottle of oil.
Whisk until smooth.
Ground meat being cooked in a white skillet on a stove, stirred with a wooden spatula; some liquid and browning seen in the pan.
Cook the ground chicken.
A person pours broth from a measuring cup into a skillet containing cooked ground meat and sauce on a stovetop.
Add stock and half the sauce.
Ground meat simmering in a broth inside a white pot on a stovetop, with steam and bubbles visible on the surface.
Bring to a simmer.
A pan on a stovetop contains uncooked instant ramen noodles and browned ground meat being mixed with metal tongs.
Add the ramen noodles.
A person uses tongs to mix shredded cabbage, carrots, ground meat, and sauce in a white skillet on a stovetop.
Add the slaw, carrots, & remaining sauce.
A skillet on a stove containing cooked ramen noodles, ground meat, shredded carrots, and cabbage being stirred with metal tongs.
Stir & cook a few more minutes.

Testing Tips from My Kitchen to Yours

  • When I tested this, I found that breaking up the chicken into smaller pieces at the start helps it brown a little faster and soak up more of the sauce.
  • I’ve tried both tamari and soy sauce, and tamari gives the broth deeper, warmer flavor without being too salty.
  • Add the noodles when the broth is at a strong simmer so they hydrate evenly and won’t turn mushy.
A plate of stir-fried noodles with ground meat, shredded carrots, cabbage, and green onions, with a fork. Crushed peanuts and sliced green onions are on the side.
A large pan filled with cooked ramen noodles, shredded carrots, cabbage, green onions, and chopped peanuts, with metal tongs resting on the side.
5 stars (3 ratings)

15-Minute Chicken Ramen (1-Pan Dinner!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 0 minutes
Cook: 15 minutes
Total: 15 minutes
Warm, slurpy, and saucy, this chicken ramen is the kind of quick dinner that feels instantly comforting. Made with ground chicken, tender noodles, and an easy homemade sauce, it all comes together in one-pan in just 15 minutes. Perfect for nights when you want big flavor with minimal effort!
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground chicken
  • ¼ teaspoon kosher salt
  • 1 ½ cups chicken stock
  • 2 (3-ounce) packages ramen noodles, flavoring packets discarded or saved for another use
  • 9 ounces cabbage slaw mix (about 4 cups)
  • 1 cup shredded carrots

For the Sauce

  • 3 cloves garlic, minced
  • ¼ cup low-sodium tamari (or soy sauce)
  • 1 tablespoon brown sugar
  • 2 tablespoons smooth peanut butter

Equipment

Instructions 

  • Cook the Chicken: Heat a large, high-sided skillet or heavy-bottom pan such as a Dutch oven over medium-high heat. Add the olive oil and ground chicken, break apart into small chunks, and cook for 3 minutes until beginning to brown. Add the salt, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.
  • Make the Sauce: While the chicken is cooking make the sauce. In a small bowl, whisk together the garlic, tamari, brown sugar, and peanut butter until smooth. Set aside.
  • Add the Noodles: Turn the heat to high, add the stock and ½ of the sauce. Bring to a strong simmer, then add the ramen noodles and cook for 2-3 minutes, or until the noodles begin to soften but are not fully cooked, flipping several times to evenly coat the noodles in the broth.
  • Add the Veggies: Add the slaw, carrots, and remaining ½ of the sauce, stirring to combine. Cook an additional 2-3 minutes for the noodles to cook completely and the vegetables to soften.
  • Serve: Immediately with toppings, if desired.

Notes

  • Optional Serving Suggestions: Sliced green onions, sriracha hot sauce, chili crisp, chopped peanuts (about 3-4 tablespoons).
  • Timing: If you like a softer veggie texture, stir in the slaw a minute earlier. If you want more crunch, add it right at the end.
  • Chicken Breasts or Thighs: I used ground chicken for this recipe to keep prep to the absolute minimum, but I did test it with both chicken breasts and thighs. Just be sure to dice the chicken into pretty small pieces so the cook quickly without drying out.
  • Nut Free: In testing, I really felt like the peanut butter adds much needed flavor to the sauce, so I wouldn’t recommend skipping it, however I tested with almond butter and sunflower butter and both were great options)! My 1-pan beef ramen is completely nut-free, though, if you want to give that one a try.
Course: dinner, Main Course
Cuisine: American, Asian

Nutrition Information:

Serving: 1 (of 4), Calories: 315kcal, Carbohydrates: 17g, Protein: 27g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 100mg, Sodium: 895mg, Potassium: 1012mg, Fiber: 3g, Sugar: 9g, Vitamin A: 5411IU, Vitamin C: 26mg, Calcium: 61mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe