Bright, lemony chicken ramen that’s completely gluten-free—your new weeknight favorite is here! #glutenfree #lightrecipes #chickenramen
Lemon Herb Chicken Ramen (Gluten-Free)
Need a light, fresh twist on ramen that won’t leave you feeling weighed down? This Lemon Herb Chicken Ramen is zesty, bright, and completely gluten-free—thanks to gluten-free ramen noodles. Juicy chicken, a splash of lemon, and aromatic herbs make it a weeknight winner you’ll crave again and again.
Perfect for warm evenings, easy lunches, or whenever you need a quick meal that’s both comforting and vibrant. Best of all, it comes together in under 30 minutes!
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Tools Needed: Large skillet, medium pot, whisk, tongs, microplane/zester
2. Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, thinly sliced
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- Zest and juice of 1 large lemon
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
For the Noodles & Garnish:
- 3 packs gluten-free ramen noodles (discard seasoning packets)
- 2 tbsp chopped fresh parsley or basil
- Optional: lemon wedges for serving
3. Preparation Steps
A. Cook the Chicken
- Season chicken slices with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned and cooked through, 5-6 minutes. Remove and set aside.
B. Make the Lemon Herb Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, lemon zest, lemon juice, and thyme. Bring to a simmer for 3-4 minutes.
- Season with salt and pepper to taste.
C. Cook the Ramen Noodles
- While sauce simmers, cook gluten-free ramen in boiling water according to package directions.
- Drain well.
D. Combine Everything
- Add cooked chicken and drained noodles to the skillet with sauce.
- Toss gently until everything is coated.
E. Serve It Up
- Divide into bowls.
- Garnish with fresh herbs and extra lemon wedges if desired.
4. Tips & Variations
- Add baby spinach or asparagus tips for extra greens.
- Use rotisserie chicken for an even faster meal.
- Substitute fresh dill or tarragon for a different herbal twist.
- Sprinkle with grated Parmesan for extra savory depth.
5. Troubleshooting FAQ
Why is my sauce too tart?
Add a splash of cream or an extra pat of butter to mellow the lemon.
Can I use regular ramen?
Yes! But it won’t be gluten-free—regular ramen works great if you don’t need GF.
Why are my noodles mushy?
Gluten-free noodles overcook quickly; watch closely and rinse with cool water to stop cooking.
6. Serving Suggestions
- Serve with a crisp green salad or roasted vegetables.
- Enjoy with crusty gluten-free bread.
- Leftovers make a great cold lemon-chicken noodle salad the next day.
7. Storage and Make-Ahead Instructions
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently with a splash of broth to keep the noodles from drying out.
Make-Ahead Tips: Chicken can be cooked up to 2 days ahead; reheat gently before adding to the sauce.
Freezer Instructions: Not recommended; gluten-free noodles don’t freeze well and will turn mushy.
