Dinner

Marry Me Chicken Ramen Recipe

ByLily Monroe February 26, 2026February 26, 2026

Introduction

Marry Me Chicken Ramen is a comforting, flavorful dish that combines tender chicken in a creamy, spicy broth with hearty ramen noodles. It’s perfect for a cozy dinner when you want something both satisfying and easy to prepare.

A white bowl holds a layered ramen dish with a base of creamy orange broth. On top, there is a tangle of light yellow noodles garnished with small bits of dark red chili oil and black sesame seeds. Arranged around the noodles, five slices of golden-brown roasted chicken lie on the left side. Moving clockwise, fresh bright green chopped cilantro sits next to a pile of white and light brown bean sprouts. At the bottom, a cluster of shiny bright green edamame beans adds brightness. Thinly sliced green onions sit beside the chicken on the far left. Two brown chopsticks rest on the bowl's edge. The bowl is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 chicken breasts
50g all purpose flour
3 garlic cloves (minced)
8 sun-dried tomatoes (sliced)
1/2 tbsp smoked paprika
1/2 tbsp oregano
1/2 tbsp chilli flakes
600ml chicken stock
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
200g ramen noodles
Coriander (to garnish)
Beansprouts (to garnish)
Edamame beans (to garnish)
Spring onion (to garnish)
Chilli oil (to garnish)

Instructions

Step 1: Pour the all-purpose flour onto a plate. Coat the chicken breasts evenly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Fry the chicken breasts for about 4 minutes on each side until golden. Remove the chicken and set aside while you prepare the sauce.
Step 2: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for a couple of minutes until fragrant. Pour in 300ml chicken stock and the single cream, then stir to combine. Grate in the parmesan cheese and mix well.
Step 3: Return the chicken breasts to the pan, cover with a lid, and cook for 5 minutes. Remove the chicken again and set aside to slice.
Step 4: Season the broth with flaky salt, ground pepper, and sugar. Taste and adjust seasoning if needed. Add the remaining 300ml chicken stock to the pan. Add the ramen noodles and cook according to the packet instructions, stirring frequently to prevent sticking.
Step 5: Once the noodles are cooked, ladle the broth and noodles into two bowls. Top each bowl with sliced chicken, coriander, beansprouts, edamame beans, spring onion, and a drizzle of chilli oil. Garnish with extra parmesan if desired and serve immediately.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time.
Swap single cream for coconut milk for a dairy-free twist with a subtle sweetness.
Add a soft-boiled egg on top for extra richness and texture.
Adjust the chilli flakes and chilli oil to suit your preferred spice level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or stock to loosen the broth if needed. For best texture, cook fresh noodles separately when reheating.