Description
Creamy garlic chicken ramen made with tender chicken, rich broth, and fresh summer toppings. A comforting, easy bowl perfect for weeknight dinners.
Ingredients
- 2 boneless skinless chicken breasts about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 ounces ramen noodles
- 1 cup shredded carrots
- 1 cup baby spinach
- 2 green onions sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat and cook the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove and rest for 5 minutes, then slice thinly.
- In a large pot, heat olive oil over medium heat. Add garlic and ginger and cook for 1 minute until fragrant.
- Pour in the chicken broth, milk, and heavy cream. Stir in soy sauce and sesame oil and bring to a gentle simmer.
- In a small bowl, whisk cornstarch with water, then stir into the broth. Simmer for 3 to 4 minutes until slightly thickened.
- Cook the ramen noodles in a separate pot according to package instructions, then drain.
- Add carrots and spinach to the broth and cook for 2 minutes until just tender.
- Divide noodles into bowls, ladle the creamy broth over the top, and add sliced chicken.
- Garnish with green onions and sesame seeds and serve hot.
Notes
- For a lighter summer version, use half and half instead of heavy cream and add extra spinach or fresh herbs for brightness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired