Description
This creamy chicken ramen is a comforting and delicious dish that combines tender chicken and flavorful broth with ramen noodles.
Ingredients
Scale
- 3 boneless, skinless chicken thighs or 2 large chicken breasts (about 12 oz total)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup heavy cream, divided
- 2 packs ramen noodles (fresh or dried)
- 1 green onion, chopped (for garnish)
- 1 teaspoon chili oil (optional, for extra heat)
Instructions
- Pat your chicken thighs dry with paper towels—this is crucial for getting that beautiful sear. In a small bowl, mix together the chili powder, paprika, salt, and black pepper. Rub this spice mixture all over both sides of the chicken. Don’t be shy—you want every inch covered for maximum flavor.
- Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Once it’s shimmering, add the seasoned chicken. Let it sear undisturbed for 4-5 minutes until you get a gorgeous golden crust, then flip and sear the other side for another 4-5 minutes. The chicken doesn’t need to be fully cooked through at this point—it’ll finish cooking in the broth.
- Remove the chicken and set it aside on a plate. In the same pot (don’t clean it—all those browned bits are pure flavor gold), add a small pat of butter, then add the minced garlic and sauté for about 30 seconds until fragrant. Immediately pour in the chicken broth, soy sauce, and sesame oil, scraping up any delicious browned bits from the bottom of the pot.
- Nestle the seared chicken back into the broth and bring everything to a gentle simmer. Let it bubble away for about 8-10 minutes until the chicken is fully cooked through and tender. Remove the chicken, shred or slice it into bite-sized pieces, and set aside.
- Once the chicken is cooked and removed, turn the heat to medium-low. Add the butter directly to the simmering broth and let it melt. Stir in the remaining minced garlic and cook for 1 minute until fragrant. Slowly whisk in the heavy cream (all ½ cup) and let it simmer gently for 2-3 minutes until the broth becomes rich and creamy.
- Add the ramen noodles directly to the creamy broth and cook according to package directions (usually 3-4 minutes). Return the shredded chicken to the pot for the last minute of cooking to warm through.
- Ladle the ramen into bowls, making sure each serving gets plenty of noodles, chicken, and that gorgeous creamy broth. Garnish with chopped green onions and a drizzle of chili oil if you’re feeling brave!
Notes
- This dish is best served hot, and leftovers can be stored in the refrigerator for up to three days.
- Feel free to adjust the spiciness by adding or reducing the chili oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 1g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg