Introduction

Creamy Marry Me Chicken Ramen is a comforting twist on classic ramen, featuring tender chicken breasts in a rich, creamy broth infused with sun-dried tomatoes and smoky spices. This flavorful dish is perfect for a cozy night in or whenever you crave a satisfying, homemade meal.

A white bowl holds a rich, creamy light orange broth filled with wavy yellow noodles at the bottom. On the left side, there are thin slices of grilled chicken breast with a charred edge, topped with red chili flakes and black sesame seeds. At the top right, bright green edamame beans rest on the broth. In the center, fresh green spiral-cut scallions with more red chili flakes add color. To the right, white bean sprouts lie above the noodles, and at the bottom right, a bunch of fresh green cilantro leaves complete the dish. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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
Bean sprouts
Edamame beans
Scallions
Chili oil

Instructions

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.
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 to add richness.
Step 3: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After this, remove the chicken and set aside to cool slightly before slicing.
Step 4: Season the broth with flaky salt, freshly ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook the noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
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 an extra sprinkle of grated parmesan cheese if desired.

Tips & Variations

For extra depth, use homemade chicken stock or add a splash of soy sauce to the broth.
Adjust chili flakes and chili oil to control the spice level to your taste.
Swap ramen noodles for udon or soba noodles for a different texture.
Include vegetables like spinach or mushrooms for added nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the broth and noodles separate if possible to avoid sogginess. Reheat gently on the stove until warmed through, adding a splash of water or stock if the broth thickens too much.

How to Serve

A white bowl filled with a creamy orange broth as the base layer, topped with a few slices of golden-brown grilled chicken sprinkled with black and red chili flakes on the right side. Above the chicken, there is a pile of bright green edamame beans. On the left side, finely sliced green onions and fresh cilantro leaves add a pop of green. Bean sprouts peek out from the back left side. In the center, a bundle of pale yellow noodles is lifted by a pair of wooden chopsticks held by a woman's hand, showing their soft, slightly wavy texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and can add extra juiciness. Adjust cooking time slightly to ensure they are cooked through.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute single cream with coconut cream and use a dairy-free cheese alternative or omit the parmesan cheese.