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Marry Me Chicken Ramen Recipe

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★★★★★

4.7 from 123 reviews

This Marry Me Chicken Ramen is a comforting and flavorful dish featuring tender pan-fried chicken breasts simmered in a creamy, paprika-spiced broth with sun-dried tomatoes. Served with ramen noodles and topped with fresh coriander, beansprouts, edamame, spring onions, and a drizzle of chili oil, this recipe combines rich creaminess with vibrant, fresh toppings for a delightful bowl of ramen that’s easy to make at home.

Ingredients

Scale

Chicken and Coating

  • 2 tbsp olive oil
  • 2 chicken breasts
  • 50g all purpose flour

Sauce and Broth

  • 3 garlic cloves, minced
  • 8 sun-dried tomatoes, sliced
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp oregano
  • 1/2 tbsp chili flakes
  • 600ml chicken stock, divided
  • 300ml single cream
  • 2 tbsp grated parmesan, plus extra for garnish
  • 1/2 tsp ground pepper
  • 1/2 tsp flaky salt
  • 1/2 tsp sugar

Noodles and Garnish

  • 200g ramen noodles
  • Fresh coriander, to garnish
  • Beansprouts, to garnish
  • Edamame beans, to garnish
  • Spring onion, sliced, to garnish
  • Chili oil, to drizzle

Instructions

  1. Coat and Fry Chicken: Pour the all-purpose flour onto a plate. Coat each chicken breast evenly in the flour. Heat a saucepan over medium heat and add 2 tablespoons of olive oil. Fry the chicken breasts for about 4 minutes on each side until golden brown. Remove the chicken breasts from the pan and set aside.
  2. Prepare the Sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Fry these aromatics for a couple of minutes until fragrant. Then add 300ml of chicken stock and the single cream to the pan, stirring to combine.
  3. Add Parmesan and Simmer Chicken: Grate 2 tablespoons of parmesan into the sauce and stir well. Return the chicken breasts to the pan, cover with a lid, and let them cook in the sauce for 5 minutes to soak up the flavors. After that, remove the chicken and set it aside to slice later.
  4. Season the Broth and Cook Noodles: Season the broth with flaky salt, ground pepper, and 1/2 teaspoon sugar. Taste and adjust the seasoning as needed. Add the remaining 300ml of chicken stock, then add the ramen noodles. Cook the noodles according to the packet instructions, stirring frequently to prevent sticking.
  5. Assemble and Serve: Once the noodles are cooked, ladle the broth and noodles into two bowls. Slice the cooked chicken breasts and place them on top. Garnish with fresh coriander, beansprouts, edamame beans, spring onions, and drizzle with chili oil. Sprinkle extra parmesan if desired. Serve immediately while hot.

Notes

  • For a spicier kick, increase the chili flakes or add more chili oil when serving.
  • Single cream adds richness, but you can substitute with half-and-half or light cream for a lighter dish.
  • If fresh edamame beans are not available, frozen or shelled edamame can be steamed or boiled and added as garnish.
  • Ensure to cook the ramen noodles just until tender to avoid them becoming mushy in the broth.
  • You can prepare the sauce and chicken ahead of time, then reheat gently before adding noodles.

Keywords: Marry Me Chicken Ramen, creamy chicken ramen, sun-dried tomato ramen, ramen noodles, quick chicken dinner, creamy broth ramen

Find it online: https://platedbyemma.com/marry-me-chicken-ramen-recipe/