Creamy Marry Me Chicken Ramen Recipe
This Creamy Marry Me Chicken Ramen is a delightful fusion dish combining tender, pan-fried chicken breasts with a rich, creamy, and flavorful broth infused with sun-dried tomatoes, smoked paprika, and parmesan cheese. Served over perfectly cooked ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this recipe offers a comforting yet vibrant twist on traditional ramen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion (Japanese-American fusion)
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
Sauce and Broth
- 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 + 1 1/4 cups)
- 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
Noodles and Garnishes
- 7 oz ramen noodles
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
- Prepare and coat the chicken: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts with it. This creates a light crust that will brown nicely when fried.
- 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.
- Make the sauce: 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 aromatic. Pour in 1 1/4 cups of chicken stock and all of the single cream. Mix well, then grate in the parmesan cheese to enrich the sauce.
- Cook the chicken in the sauce: Return the seared chicken breasts to the saucepan with the sauce. Cover with a lid and let cook gently for 5 minutes to absorb the flavors and finish cooking through. Remove chicken and let cool slightly before slicing.
- Season and finish broth: Season the sauce with flaky salt, ground black pepper, and sugar to balance the flavors. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock.
- Cook ramen noodles: Add the ramen noodles to the seasoned broth, cooking according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Serve: Divide the broth and noodles evenly into two bowls. Top each with sliced chicken, then garnish with fresh cilantro, bean sprouts, edamame beans, scallions, an extra sprinkle of parmesan cheese, and a light drizzle of chili oil for heat.
Notes
- Make sure to fry the chicken until golden brown but not fully cooked through before finishing in the sauce to retain juiciness.
- Adjust the amount of chili flakes and chili oil to control the spice level according to your preference.
- Use fresh ramen noodles or pre-packaged; cooking times may vary slightly—follow package instructions.
- Single cream adds richness; you may substitute with heavy cream or half-and-half but expect slight texture and thickness differences.
- Garnishes add freshness and texture contrast; feel free to add or omit based on availability and taste.
Keywords: creamy chicken ramen, marry me chicken, ramen noodles, sun-dried tomato chicken, easy dinner, one-pot ramen, creamy broth, spicy ramen, comfort food
