Description
This Creamy Marry Me Chicken Ramen is a comforting and flavorful dish featuring tender seared chicken breasts simmered in a rich and creamy spiced broth with sun-dried tomatoes and parmesan cheese. Combined with tender ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this recipe offers a perfect balance of creamy, spicy, and fresh flavors in an easy stovetop 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 thoroughly coat both chicken breasts in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the floured chicken breasts and fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while preparing 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 2 tablespoons of 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 cooking, 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 the 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.
- Assemble and Serve: Divide the broth and cooked noodles evenly into two bowls. Top each bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired. Finish with a light drizzle of chili oil for a flavorful kick.
Notes
- Coating the chicken in flour before frying helps create a golden crust and slightly thickens the sauce.
- Use good-quality single cream or heavy cream for best richness in the broth.
- Adjust the amount of chili flakes and chili oil based on your preferred spice level.
- If you can’t find fresh edamame, frozen shelled edamame can be quickly steamed or microwaved before adding to the toppings.
- For a richer flavor, you can grate an extra tablespoon of parmesan directly into the broth before simmering.
- Stir the noodles frequently during cooking to prevent clumping and ensure even texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
