Creamy Marry Me Chicken Ramen
A warm and indulgent ramen dish featuring tender chicken in a silky cream and sun-dried tomato broth.
Ingredients
For the Chicken
- 2 pieces chicken breasts Use halal-certified if preferred.
- ⅓ cup all-purpose flour For dredging chicken.
- 2 tbsp olive oil
- 3 cloves garlic, minced
For the Sauce
- 8 pieces sun-dried tomatoes, sliced
- ½ tbsp smoked paprika
- ½ tbsp dried oregano
- ½ tbsp red chili flakes Reduce if you prefer less heat.
- 2 ½ cups chicken stock
- 1 ¼ cups single cream Substitute with coconut milk for a dairy-free version.
- 2 tbsp grated parmesan cheese Plus more for serving.
- ½ tsp ground black pepper
- ½ tsp flaky salt
- ½ tsp sugar
For the Noodles & Garnish
- 7 oz ramen noodles Fresh or dried, adjust cooking time accordingly.
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season lightly with flaky salt, black pepper, and half the smoked paprika.
- Put the flour in a shallow bowl and dredge each breast to give a light coating.
- Consider pounding thicker parts of the breasts to an even thickness.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove chicken to a plate.
- For hands-off method, roast chicken at 400°F (200°C) for 18–22 minutes.
Building the Flavor Base
- Reduce heat to medium, add more oil if needed, then sauté garlic and sun-dried tomatoes for 30–60 seconds.
- Sprinkle remaining paprika, oregano, and red chili flakes over sautéed mixture and toast briefly.
Making the Broth
- Pour in the chicken stock, scraping up browned bits from the pan.
- Add sugar and stir in single cream, bringing to a gentle simmer for 4–6 minutes.
- Blend if a smoother broth is desired.
Finishing the Sauce
- Stir in parmesan cheese until melted, adjust seasoning with salt and pepper if needed.
- Return chicken to the pan, simmer for 6–8 minutes until cooked through.
Cooking the Ramen
- Cook ramen noodles in boiling salted water according to package instructions.
- Drain and rinse noodles under warm water to stop cooking.
Serving
- Assemble bowls by slicing chicken, adding noodles, ladling broth, and garnishing with cilantro, bean sprouts, edamame, scallions, and chili oil.
Notes
Storing tips: Store leftovers in an airtight container for up to 3 days. Freeze creamy broth for up to 2 months. Make-ahead options available.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 35gFat: 20gSaturated Fat: 11gSodium: 900mgFiber: 4gSugar: 5g
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