Creamy Marry Me Chicken Ramen Recipe

Introduction

Creamy Marry Me Chicken Ramen is a rich and comforting twist on traditional ramen, combining tender seared chicken with a luscious tomato cream broth. This dish is perfect for cozy dinners and impresses with its bold flavors and creamy texture.

Ingredients

• 2 chicken breasts
• 1/3 cup all-purpose flour
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 8 sun-dried tomatoes, sliced
• 1/2 tbsp smoked paprika
• 1/2 tbsp dried oregano
• 1/2 tbsp red chili flakes
• 2 1/2 cups chicken stock
• 1 1/4 cups single cream
• 2 tbsp grated parmesan cheese (plus more for serving)
• 1/2 tsp ground black pepper
• 1/2 tsp flaky salt
• 1/2 tsp sugar
• 7 oz ramen noodles
• Fresh cilantro (for topping)
• Bean sprouts (for topping)
• Edamame beans (for topping)
• Scallions (for topping)
• Chili oil (for topping)

Instructions

1. Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.
2. Step 2: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups (300ml) of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese, adding extra for more richness if desired.
3. Step 3: Return the seared chicken breasts to the saucepan with the sauce. Cover with a lid and let the chicken cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
4. Step 4: Season the broth in the pan with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook according to the package instructions, stirring frequently to prevent sticking.
5. Step 5: Divide the broth and cooked noodles between two bowls. Top each bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese for extra flavor.

Tips & Variations

• For a spicier kick, increase the amount of red chili flakes or drizzle more chili oil on top before serving.
• Substitute chicken breasts with thighs for a juicier, more flavorful result.
• Use vegetable stock instead of chicken stock for a lighter or vegetarian-friendly broth (omit chicken).
• Add a soft-boiled egg for additional protein and texture variation.

Storage

Store leftover ramen broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Keep noodles separate or add fresh noodles when reheating to avoid sogginess. Reheat the broth gently on the stove and warm the chicken and noodles before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of searing raw chicken breasts?

Yes, but the sauce may lack some depth of flavor that comes from searing the chicken. If using pre-cooked chicken, add it towards the end to warm through without overcooking.

What type of noodles can I use if I don’t have ramen noodles?

You can substitute ramen noodles with other thin wheat noodles such as udon or even spaghetti in a pinch. Just adjust cooking times according to the package instructions.