Description
This Creamy Marry Me Chicken Ramen recipe combines tender pan-fried chicken breasts with a rich, creamy broth infused with sun-dried tomatoes, garlic, and smoked paprika. Served with flavorful ramen noodles and fresh, crunchy toppings like cilantro, bean sprouts, and edamame, finished with a drizzle of chili oil for a perfect balance of creamy and spicy flavors.
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 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: 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 to boost flavor and 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 this, remove the chicken and set aside to cool slightly before slicing.
- Finish 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 ensure even cooking.
- Assemble and serve: Divide the broth and cooked noodles 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. Drizzle chili oil for a wonderful kick.
Notes
- Use chicken thighs instead of breasts for a juicier texture if preferred.
- Adjust the amount of red chili flakes and chili oil to control the spice level.
- Substitute single cream with coconut cream for a dairy-free option.
- For a richer broth, add an extra tablespoon of parmesan cheese when finishing the sauce.
- Ensure to stir the noodles often to avoid clumping during cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
