How to Make Creamy Marry Me Chicken Ramen

• Season the Chicken: Start by seasoning your chicken thighs generously with salt and pepper. In a large skillet over medium heat, add a drizzle of oil and sear the chicken thighs for about 5-7 minutes on each side until they're beautifully golden brown. Remove the chicken from the skillet and set it aside.
• Sauté the Aromatics: In the same skillet, add more oil if needed and sauté the minced garlic and ginger for about 1-2 minutes, or until they become fragrant and inviting.
• Simmer the Broth: Pour in the chicken broth and bring it to a gentle simmer, scraping any browned bits from the bottom of the skillet to enhance the flavor.
• Add the Cream: Stir in the heavy cream, mixing well until your broth is creamy and smooth.
• Cook the Chicken: Add the seared chicken thighs back into the skillet, cover, and let everything simmer together for about 15 minutes.
• Prepare the Noodles: While the chicken simmers, cook the fresh ramen noodles according to the package instructions. Drain and set aside.
• Add the Spinach: After your 15 minutes are up, add the fresh spinach to the skillet, stirring gently until it wilts down.
• Combine Noodles and Chicken: Remove the chicken from the skillet and slice it into bite-sized pieces. Add the cooked ramen noodles to the creamy broth, stirring gently to combine everything beautifully.
• Serve with Love: Place the noodles in bowls, topping them with the sliced chicken. Garnish with chopped green onions and, if you like it spicy, a sprinkle of red pepper flakes.