Ingredients:

  • 1 lb chicken breasts, pounded to 1/2-inch thickness
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 5 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup whole milk
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 6 oz instant ramen noodles (2 packs, seasoning discarded)
  • 2 green onions, thinly sliced

Instructions:

  1. Season the pounded chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken for 5–6 minutes per side until the exterior is deep mahogany and the internal temperature reaches 165°F (74°C). Remove from pan and rest for 5 minutes before slicing.
  3. Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth and soy sauce. Use a wooden spoon to scrape the fond (browned bits) from the bottom of the pan to incorporate flavor.
  5. Whisk in the whole milk and toasted sesame oil to create an emulsion. Bring to a gentle simmer.
  6. Add the ramen noodles to the simmering broth (or boil separately for 1 minute less than package directions) and cook until al dente. The noodles should finish cooking in the sauce.
  7. Divide the noodles and broth into two large bowls. Top with sliced seared chicken and garnish with sliced green onions.