Creamy Marry Me Chicken Ramen Recipe
Creamy Marry Me Chicken Ramen is a rich and flavorful noodle soup featuring tender seared chicken breasts cooked in a creamy, spiced broth with sun-dried tomatoes and parmesan cheese. Enhanced with ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this comforting dish blends Italian-inspired flavors with classic Asian ramen for a unique and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Frying and Stovetop
- Cuisine: Fusion (Italian-Asian)
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 (divided)
- 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 base: 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 (300ml) of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese, adding an extra bit for more richness.
- Cook the chicken in the 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 the broth 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 the package instructions, stirring frequently to prevent sticking and to ensure even cooking.
- Assemble and 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 to the dish.
Notes
- Use fresh or dried chili flakes according to your spice preference.
- The chicken can be substituted with thigh meat for juicier results.
- Single cream can be replaced with half-and-half or a lighter cream for less richness.
- Adjust the amount of chili oil or red chili flakes to control heat level.
- Ramen noodles can be substituted with any fresh Asian-style noodles if unavailable.
- Adding extra parmesan cheese enhances the umami and richness of the broth.
Keywords: Creamy chicken ramen, Marry Me chicken, ramen noodles, creamy chicken soup, sun-dried tomato broth, parmesan chicken ramen, spicy creamy ramen
Find it online: https://bakedbylisa.com/creamy-marry-me-chicken-ramen-recipe/
