Description
Garlic Chicken Ramen brings you a rich, creamy garlic broth loaded with tender pan-seared chicken, springy ramen noodles, and fresh vegetables — all in one pot in under 40 minutes. This is the weeknight dinner that makes your family gather in the kitchen from the smell alone. No takeout required.
Ingredients
FOR THE CHICKEN AND BROTH
2 boneless, skinless chicken breasts
1 tablespoon olive oil
4 cups low-sodium chicken broth
2 cups water
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce (tamari for gluten-free)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1/2 teaspoon red pepper flakes, optional
Salt and black pepper to taste
FOR THE BOWL
3 packages ramen noodles, seasoning packets discarded
2 cups fresh baby spinach, bok choy, or sliced bell peppers
2 green onions, thinly sliced
Fresh cilantro for garnish, optional
1/2 teaspoon toasted sesame oil per bowl, for finishing
Instructions
1. Season both chicken breasts generously with salt and black pepper on both sides. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering. Cook the chicken 5 to 7 minutes per side until deeply golden and cooked through to 165°F. Transfer to a cutting board and let rest.
2. In the same pot without wiping it, reduce heat to medium. Add minced garlic and grated ginger. Stir constantly for 1 to 2 minutes until fragrant and pale golden — pull the pot back from the heat if garlic darkens too quickly.
3. Pour in the chicken broth and water. Bring to a gentle simmer, scraping up any browned bits from the bottom. Stir in the heavy cream, soy sauce, and red pepper flakes if using. Simmer on medium-low for 5 minutes.
4. Whisk the cornstarch and cold water together until smooth. Pour the slurry into the simmering broth while stirring. Add the ramen noodles and cook per package directions, 3 to 5 minutes, until springy and tender.
5. Slice the rested chicken into thin strips or shred with two forks. Add the vegetables to the pot and stir 1 to 2 minutes until just wilted. Taste and adjust salt, pepper, or soy sauce.
6. Ladle the creamy ramen into deep bowls. Arrange the sliced chicken on top. Drizzle 1/2 teaspoon toasted sesame oil into each bowl. Scatter green onions and cilantro over everything and serve immediately.
Notes
Never let the cream boil hard after adding it — a gentle simmer only, or the broth breaks and turns grainy instead of silky.
Rest the chicken 5 minutes before slicing — cutting immediately pushes all the juices out onto the cutting board.
Do not add noodles too early — overcooked ramen goes mushy and slimy fast. Add only in the final 4 to 5 minutes.
For meal prep: store the broth separately from noodles — noodles sitting in broth overnight absorb all the liquid and turn soft.
Add 1/2 teaspoon sesame oil per bowl right before serving, not into the whole pot — the heat blooms the aroma instantly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Asian-Inspired