Description
Creamy Marry Me Chicken Ramen is a flavorful and comforting dish combining tender, pan-fried chicken breasts with a rich, creamy broth infused with sun-dried tomatoes, garlic, and smoked paprika. Served over tender ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this recipe delivers a perfect balance of creamy, spicy, and savory notes in one bowl.
Ingredients
Scale
For the chicken:
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
For the broth and noodles:
- 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 (divided)
- 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
For the toppings:
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
- Coat the chicken: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts with the flour to create an even dry coating that will help in browning the chicken.
- Pan-fry the chicken: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the floured chicken breasts and fry each side for about 4 minutes until golden brown. Remove the chicken from the pan and set aside.
- Prepare the sauce base: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, dried oregano, and red chili flakes. Fry for a couple of minutes until fragrant, stirring occasionally to release the aromas.
- Add liquids and cheese: Pour in 1 1/4 cups of chicken stock and the single cream. Mix well, then grate in the parmesan cheese, adding extra for richer flavor if desired.
- Simmer chicken in sauce: Return the seared chicken breasts to the saucepan. Cover with a lid and let cook gently for 5 minutes, allowing the chicken to absorb the sauce flavors and cook through.
- Slice the chicken: Remove the chicken breasts and set aside to cool slightly. Slice into pieces once cool enough to handle.
- Season the broth and cook noodles: Season the remaining broth with flaky salt, ground black pepper, and sugar. Pour in the remaining 1 1/4 cups of chicken stock. Add the ramen noodles and cook according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble the ramen bowls: Divide the cooked noodles and broth evenly between two bowls. Top each bowl with sliced chicken.
- Add toppings and finish: Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese to taste. Optionally drizzle chili oil for a spicy kick.
Notes
- You can adjust the level of spice by changing the amount of red chili flakes and chili oil used.
- Use freshly grated parmesan for best flavor and texture.
- If you prefer a thicker broth, let it simmer uncovered for additional minutes before adding noodles.
- For extra protein, add a soft-boiled egg as a topping.
- Ensure ramen noodles are cooked just until tender to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Keywords: Creamy chicken ramen, Marry Me Chicken, ramen recipe, creamy broth, pan-fried chicken, sun-dried tomato broth, easy chicken ramen
