Creamy Sun-Dried Tomato Chicken Ramen Recipe
A rich and comforting Creamy Marry Me Chicken Ramen featuring seared chicken breasts in a flavorful sun-dried tomato and smoked paprika broth, served with tender ramen noodles and topped with fresh herbs and crunchy vegetables for an indulgent yet balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
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
- Prepare the chicken: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts. 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 and set aside.
- Make the sauce base: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant.
- Add liquids and cheese: Pour in 1 1/4 cups (300ml) chicken stock and all single cream. Mix well and grate in 2 tablespoons of parmesan cheese, adding a bit extra for richness if desired.
- Cook the chicken in the sauce: Return the seared chicken breasts to the saucepan, cover with a lid, and cook gently for 5 minutes. Remove the chicken and let it cool slightly before slicing.
- Finish the broth and cook noodles: Season the broth with flaky salt, 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 according to package instructions, stirring frequently to prevent sticking and to ensure even cooking.
- Assemble and serve: Divide the broth and noodles evenly into two bowls. Top with sliced chicken, fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese. Drizzle with chili oil for an optional spicy kick.
Notes
- Be careful not to overcook the chicken during searing to keep it juicy inside.
- Adjust the chili flakes and chili oil amounts to control the spiciness to your preference.
- Using fresh parmesan cheese enhances the richness and depth of flavor in the broth.
- Swapping ramen noodles for a gluten-free alternative can make the dish gluten free.
- Leftover broth can be stored and reheated but noodles are best freshly cooked.
Keywords: creamy chicken ramen, marry me chicken, ramen noodles, sun-dried tomato broth, smoked paprika chicken, easy chicken recipes, comfort food, homemade ramen
