Description
Creamy Marry Me Chicken Ramen is a rich and flavorful dish featuring tender pan-fried chicken breasts in a creamy, savory broth with sun-dried tomatoes, garlic, and aromatic spices. Served with ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a kick of chili oil, this comforting meal combines classic Asian flavors with a creamy twist.
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
- 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
- Prepare the chicken: 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.
- 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 fragrant. Pour in 1 1/4 cups of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese to boost the richness and flavor.
- Cook the chicken in the sauce: 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.
- Season broth and cook noodles: Season the broth in the pan with flaky salt, freshly ground black pepper, and sugar. Taste and adjust the 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.
- Assemble the ramen bowls: Divide the broth and cooked noodles into two bowls. Top each bowl with the sliced chicken from Step 3. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese. A light drizzle of chili oil adds a wonderful kick for those who like some heat.
Notes
- Use single cream for a richer broth; substitute with half-and-half if preferred lighter.
- Adjust the amount of chili flakes and chili oil to suit your heat preference.
- For a gluten-free version, substitute ramen noodles with gluten-free noodles and use gluten-free flour for coating chicken.
- Slicing the chicken after resting ensures juicy, tender pieces in the soup.
- Double the sauce ingredients if you want more broth or servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
