Go Back

Creamy Garlic Chicken Ramen

A comforting bowl of ramen with creamy garlic sauce and tender chicken, perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 579
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter or neutral oil Butter adds richness; olive oil keeps it lighter.
  • 1 medium onion, finely chopped Swap with shallot for a milder sweetness.
  • 4–6 cloves garlic, minced Or 1 head roasted garlic for a sweeter flavor.
  • 1 pound boneless, skinless chicken thighs, cut into pieces Breast works for a leaner choice.
  • 4 cups low-sodium chicken broth Or vegetable broth for a lighter base.
  • 1 cup heavy cream or coconut milk Dairy-free option.
  • 2 packets ramen noodles, discard seasoning packets Or 6 ounces fresh ramen.
  • 1 tablespoon soy sauce or tamari Use low-sodium if preferred.
  • 1 teaspoon toasted sesame oil Optional, for a toasty top note.
  • 2 cups baby spinach or bok choy Swap spinach with kale for stronger flavor.
  • Scallions and toasted sesame seeds for garnish
  • Salt and black pepper to taste

Method
 

Preparation
  1. Pat the chicken dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add butter.
  2. When the butter begins to bubble and release a nutty aroma, add chicken pieces. Brown for 4–5 minutes until golden on both sides. Remove and set aside.
  3. In the same skillet, add a touch more butter or oil if needed. Sauté the onion until translucent and fragrant.
  4. Add the minced garlic and cook for 30–45 seconds until fragrant but not burned.
Cooking
  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the browned chicken to the skillet.
  2. Bring the broth to a gentle simmer and cook for 8–10 minutes until the chicken is cooked through and tender.
  3. Stir in the cream and soy sauce. Adjust seasoning with salt, pepper, and a splash more soy if needed.
  4. Add the ramen noodles and cook according to package instructions until tender.
  5. In the last minute of cooking, toss in the spinach or bok choy until wilted. Finish with a drizzle of sesame oil if using.
Serving
  1. Serve hot, garnished with sliced scallions, toasted sesame seeds, and a soft-boiled egg if desired.

Notes

For a spicy kick, add a teaspoon of chili paste. Store leftovers in an airtight container in the refrigerator for up to 3 days.