Creamy Garlic Chicken Ramen Recipe - Quick & Indulgent
Silky ramen with garlic‑infused broth, chicken, and a creamy finish.
Ingredients
- 1 lb chicken thighs bone‑in, skin‑on, cut into bite‑size pieces
- 200 g fresh ramen noodles
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 2 cups low‑sodium chicken broth
- 1 cup heavy cream
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions thinly sliced
- Sesame seeds
- Fresh cilantro leaves
- A drizzle of chili oil
Instructions
- Season the chicken pieces with a pinch of salt and pepper. In a large pot, melt butter over medium‑high heat, then place the chicken skin side down; cook until golden, about 4 minutes, then flip and set aside.
- Add minced garlic to the same pot, stirring for 30 seconds until fragrant—watch closely so it doesn’t brown. Pour in chicken broth and soy sauce, scraping up any browned bits.
- Bring the broth to a gentle simmer, then stir in heavy cream and sesame oil. Return the chicken to the pot, letting it simmer for 5 minutes while the flavors meld.
- Add the ramen noodles, cooking according to package directions (usually 3‑4 minutes). If the broth thickens too much, add a splash of reserved noodle water.
- Taste and adjust seasoning with extra soy sauce or a pinch of salt. Ladle into bowls, garnish with green onions, sesame seeds, and a drizzle of chili oil if desired.
Notes
For extra depth, finish with a whisper of toasted nori strips. If you prefer a lighter broth, substitute half the cream with low‑fat milk. Avoid stirring too vigorously after adding cream to keep the silkiness intact. Reserve some noodle water to loosen the sauce if needed.