Marry Me Chicken Ramen Recipe
Marry Me Chicken Ramen is a comforting and flavorful dish that combines tender pan-fried chicken breasts with a creamy, spiced broth infused with sun-dried tomatoes, smoked paprika, and a hint of chili flakes. Served with ramen noodles and fresh, crunchy toppings like coriander, beansprouts, and edamame beans, this recipe balances creamy and spicy notes for a satisfying meal perfect for any day of the week.
- 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 European elements)
Ingredients
Scale
Chicken and Coating
- 2 tablespoons olive oil
- 2 chicken breasts
- 50g all purpose flour
Sauce and Broth
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- ½ tablespoon smoked paprika
- ½ tablespoon oregano
- ½ tablespoon chili flakes
- 600ml chicken stock, divided
- 300ml single cream
- 2 tablespoons grated Parmesan cheese, plus extra for garnish
- ½ teaspoon ground black pepper
- ½ teaspoon flaky salt
- ½ teaspoon sugar
Noodles and Toppings
- 200g ramen noodles
- Coriander (fresh leaves)
- Beansprouts
- Edamame beans
- Spring onions, sliced
- Chili oil
Instructions
- Prepare the chicken: Pour the all-purpose flour onto a plate. Coat each chicken breast evenly with the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chicken breasts and fry for 4 minutes on each side, or until golden brown. Remove the chicken breasts from the pan and set aside.
- Make the sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Fry the mixture for a couple of minutes until fragrant. Then, pour in 300ml of chicken stock and the single cream, stirring to combine. Grate in 2 tablespoons of Parmesan cheese and mix well.
- Cook the chicken in sauce: Return the browned chicken breasts to the saucepan. Cover with a lid and let them cook in the sauce for 5 minutes until fully cooked through. Remove the chicken breasts again and set aside to rest before slicing.
- Season the broth: Season the sauce with flaky salt, ground black pepper, and ½ teaspoon sugar. Taste the broth and adjust seasoning if needed. Add the remaining 300ml of chicken stock to the saucepan and bring to a simmer.
- Cook the ramen noodles: Add the ramen noodles to the simmering broth. Cook according to the packet instructions, usually around 3-5 minutes, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and serve: Once the noodles are cooked, ladle the broth and noodles evenly into two bowls. Slice the rested chicken breasts and arrange them on top of the noodles. Garnish generously with fresh coriander leaves, beansprouts, edamame beans, sliced spring onions, and a drizzle of chili oil for added heat and flavor.
Notes
- For extra richness, sprinkle additional grated Parmesan on top when serving.
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the amount of chili flakes and chili oil based on your preferred spice level.
- The recipe can be doubled to serve more people easily.
- Use fresh ramen noodles if available for best texture, otherwise dried ramen works well.
- Resting the chicken after cooking helps retain its juices and makes slicing easier.
Keywords: Marry Me Chicken Ramen, creamy ramen, pan-fried chicken, sun-dried tomato sauce, easy ramen recipe, one pot ramen, spicy chicken ramen
Find it online: https://tastybynova.com/marry-me-chicken-ramen-recipe/
