This vibrant lemon chicken ramen is a beautifully balanced dish—comforting, creamy, and infused with bright citrus notes. Ready in under 20 minutes, it combines tender seared chicken, silky broth, and chewy ramen noodles for a bowl that feels both cozy and refreshing.
Why You’ll Love This Recipe
This lemon chicken ramen comes together quickly, making it ideal for busy weeknights when you want something warm and satisfying without a long cooking time. The broth strikes the perfect harmony between creamy and zesty, offering richness while still feeling light. Everything cooks in one pan, which means minimal cleanup and maximum flavor. You can easily customize the toppings, from fresh herbs to crunchy vegetables, making it a versatile dish suitable for all seasons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts
50 g all-purpose flour, seasoned with salt and pepper
2 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon chilli flakes
600 ml chicken stock
½ lemon, juiced
300 ml single or light cream
150 g fresh ramen noodles
Coat the chicken breasts in the seasoned flour. Heat a saucepan over medium heat, add the olive oil, and sear the chicken for about 3 minutes per side until golden. Remove and set aside.
In the same pan, add the garlic, paprika, oregano, and chilli flakes. Stir briefly, then pour in the chicken stock and lemon juice. Add the cream and stir to combine.
Return the chicken breasts to the saucepan, cover with a lid, and cook for 5–10 minutes. Remove the chicken and set aside.
Add the ramen noodles to the broth and cook for 2–3 minutes or according to packet instructions.
Slice the cooked chicken.
Divide the noodles and broth into two bowls, top with sliced chicken, parsley, lemon wedges, mangetouts, and sesame seeds.
Replace chicken with tofu or portobello mushrooms for a vegetarian version.
Use udon or rice noodles for a different texture.
Add vegetables such as tenderstem broccoli, edamame, baby corn, or spinach.
Swap chilli flakes for a milder spice or omit for a non-spicy broth.
For a richer broth, add a small spoon of butter or a splash of coconut milk.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
This dish can be frozen, though the texture of the noodles and cream-based broth may change slightly. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium heat, adding a splash of chicken stock to loosen the broth if needed. Microwave reheating is also possible—heat until piping hot.
FAQs
Can I use dried ramen noodles?
Yes, dried ramen works well. Simply adjust cooking time according to the package.
Can I substitute the cream?
You can use light cream, half-and-half, or an unsweetened soy-based cream alternative.
How do I keep the chicken tender?
Avoid overcooking. Searing first and then gently simmering in the broth keeps the chicken juicy.
Can I make this recipe spicy?
Increase the chilli flakes or add a dash of your favorite hot sauce to the broth.
What vegetables pair well with this ramen?
Mangetouts, broccoli, spinach, bok choy, sweet corn, and edamame all work beautifully.
Can I prepare the chicken ahead of time?
Yes. Cook and slice the chicken in advance, then reheat it gently in the broth.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a larger pot.
Can I replace chicken breast with thighs?
Yes, chicken thighs work very well and stay tender.
How do I prevent the noodles from getting mushy?
Add the noodles only when ready to serve and avoid overcooking.
Is this dish freezer-friendly?
Yes, but note that noodles may soften and the creamy broth may separate slightly after thawing.
Conclusion
Lemon chicken ramen is a refreshing take on a classic comforting bowl, offering brightness from fresh lemon and richness from a creamy broth. Quick, simple, and deeply satisfying, it’s an excellent addition to your weeknight rotation and easy to adapt to your preferences. Enjoy this cozy yet uplifting dish any time you need a delicious meal in minutes.
This lemon chicken ramen is a quick and cozy dish combining tender seared chicken, creamy lemon-infused broth, and chewy ramen noodles. Ready in just 20 minutes, it’s comforting, flavorful, and customizable.
Ingredients
2 chicken breasts
50 g all-purpose flour, seasoned with salt and pepper
2 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon chilli flakes
600 ml chicken stock
½ lemon, juiced
300 ml single or light cream
150 g fresh ramen noodles
5 g parsley, finely chopped (for topping)
Lemon wedges (for topping)
Mangetouts (for topping)
Sesame seeds (for topping)
Instructions
Coat the chicken breasts in the seasoned flour. Heat a saucepan over medium heat, add olive oil, and sear the chicken for about 3 minutes per side until golden. Remove and set aside.
In the same pan, add garlic, paprika, oregano, and chilli flakes. Stir briefly, then pour in chicken stock and lemon juice. Add the cream and stir to combine.
Return the chicken breasts to the saucepan, cover with a lid, and cook for 5–10 minutes. Remove the chicken and set aside.
Add the ramen noodles to the broth and cook for 2–3 minutes or according to package instructions.
Slice the cooked chicken.
Divide the noodles and broth into two bowls, top with sliced chicken, parsley, lemon wedges, mangetouts, and sesame seeds.
Notes
Use tofu or mushrooms instead of chicken for a vegetarian option.
Try different noodles like udon or rice noodles.
Add vegetables like broccoli, edamame, or spinach for extra nutrients.
To make it spicier, increase the chilli flakes or add hot sauce.
Add butter or coconut milk for a richer broth.
Only add noodles when ready to serve to avoid mushiness.
