Marry Me Chicken Ramen Recipe
Marry Me Chicken Ramen is a comforting, flavorful dish combining tender pan-fried chicken breasts with a creamy, spicy sun-dried tomato broth and classic ramen noodles. Enhanced with aromatic spices and fresh toppings like coriander, beansprouts, edamame, and spring onions, this recipe delivers a perfect balance of rich and fresh flavors in a one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Japanese-inspired with Western elements)
Ingredients
Scale
Chicken and Coating
- 2 tbsp olive oil
- 2 chicken breasts
- 50g all purpose flour
Broth and Sauce
- 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, divided
- 300ml single cream
- 2 tbsp grated parmesan, plus extra for garnish
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
Noodles and Toppings
- 200g ramen noodles
- Coriander, for garnish
- Beansprouts, for garnish
- Edamame beans, for garnish
- Spring onion, sliced, for garnish
- Chilli oil, for drizzling
Instructions
- Coat and Fry Chicken: Pour the all purpose flour onto a plate and dredge the chicken breasts evenly. Heat 2 tbsp olive oil in a saucepan over medium heat and fry the chicken breasts for about 4 minutes on each side or until golden brown. Remove the chicken from the pan and set aside.
- Prepare the Sauce: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry these ingredients together for a couple of minutes until aromatic. Pour in 300ml chicken stock and single cream, stirring to combine. Grate in 2 tbsp parmesan cheese and mix well.
- Simmer Chicken in Sauce: Return the chicken breasts to the pan with the sauce, cover with a lid, and cook over medium heat for 5 minutes to finish cooking through. Then remove the chicken breasts again and set aside to slice later.
- Season and Cook Noodles: Season the broth with flaky salt, ground black pepper, and 1/2 tsp sugar. Taste and adjust seasoning if needed. Add the remaining 300ml chicken stock. Add ramen noodles to the broth and cook according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and Serve: Once noodles are cooked, ladle the broth and noodles into two bowls. Top with sliced chicken breasts, fresh coriander, beansprouts, edamame beans, spring onions, and drizzle with chilli oil. Garnish with extra parmesan if desired and serve immediately.
Notes
- Ensure chicken breasts are cooked through before slicing by checking they reach an internal temperature of 165°F (74°C).
- You can substitute single cream with heavy cream or coconut cream for a dairy-free twist.
- Adjust chilli flakes and chilli oil quantities based on your preferred spice level.
- Use fresh ramen noodles if possible for better texture, but dried noodles work fine.
- Feel free to add other toppings such as boiled eggs or mushrooms for extra richness.
Keywords: Chicken ramen, creamy ramen, sun-dried tomato chicken, easy ramen recipe, quick chicken dinner
Find it online: https://dinewithlily.com/marry-me-chicken-ramen-recipe/
