Description
Creamy Marry Me Chicken Ramen is a flavorful and comforting dish featuring tender pan-fried chicken breasts cooked in a rich, creamy broth infused with garlic, sun-dried tomatoes, smoked paprika, and parmesan cheese. Served with perfectly cooked ramen noodles and vibrant toppings like fresh cilantro, bean sprouts, edamame beans, scallions, and a drizzle of chili oil, this recipe delivers a delicious fusion of creamy richness and spicy warmth perfect for a satisfying meal.
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 flavor and richness.
- Cook the chicken in 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 and cook noodles: Season the broth in the pan with flaky salt, freshly ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook the noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Serve: Divide the broth and cooked noodles into two bowls. Top each bowl with the sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired. A light drizzle of chili oil adds a wonderful kick.
Notes
- For a spicier dish, increase the amount of red chili flakes or chili oil to taste.
- Use gluten-free flour and gluten-free ramen noodles to make this recipe gluten free.
- Single cream can be substituted with heavy cream or half-and-half if preferred.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Fresh toppings add extra texture and flavor, so customize them based on availability and preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
