Description
Creamy Marry Me Chicken Ramen is a delicious, rich, and comforting dish combining tender seared chicken breasts with a flavorful tomato cream broth, infused with sun-dried tomatoes, smoked paprika, and red chili flakes. Served over tender ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, chili oil, and parmesan cheese, this recipe offers a perfect balance of creamy, spicy, and savory flavors with a delightful mix of textures.
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
- Coat and Sear 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.
- Prepare the Tomato Cream 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 the parmesan cheese. Optionally grate extra parmesan at this stage for more richness.
- Simmer Chicken in the Sauce: Return the seared chicken breasts to the saucepan with the tomato cream 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 the Noodles: Season the sauce in the pan with flaky salt, 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 package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and Garnish the Ramen: 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. A light drizzle of chili oil adds a wonderful kick.
Notes
- Use chicken breasts of even thickness for uniform cooking.
- Adjust the amount of chili flakes and chili oil based on your heat preference.
- You can substitute single cream with heavy cream or half-and-half for a different richness.
- Sun-dried tomatoes add a sweet tangy flavor; use oil-packed for more flavor.
- Make sure to stir the noodles frequently to avoid clumping.
- Leftover broth can be stored in the refrigerator for up to 2 days.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Japanese-American style inspired ramen)
Keywords: Creamy Chicken Ramen, Marry Me Chicken, Tomato Cream Sauce, Ramen Noodles, Sun-Dried Tomato Ramen, Easy Chicken Ramen
