Dinner

Marry Me Chicken Ramen Recipe

ByElara Stone February 23, 2026February 23, 2026

Introduction

Marry Me Chicken Ramen is a delightful fusion of creamy, flavorful chicken paired with comforting ramen noodles. This dish combines tender chicken breasts in a rich, spiced sauce with fresh toppings for a satisfying meal that’s perfect any night of the week.

A round white bowl holds a creamy orange broth as the base layer, partially filling the bowl. On top, neatly arranged in sections around the edge, are five slices of light golden-brown grilled chicken breast, bright green chopped scallions, fresh green cilantro leaves, white bean sprouts, and shiny green edamame beans. In the center, there is a nest of light tan ramen noodles coated with some broth, sprinkled with black sesame seeds and small dollops of spicy-looking red chili oil. A pair of dark brown wooden chopsticks rest on the edge of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 chicken breasts
50g all purpose flour
3 garlic cloves (minced)
8 sun-dried tomatoes (sliced)
1/2 tbsp smoked paprika
1/2 tbsp oregano
1/2 tbsp chilli flakes
600ml chicken stock
300ml single cream
2 tbsp grated parmesan (plus extra for garnish)
1/2 tsp ground pepper
1/2 tsp flaky salt
1/2 tsp sugar
200g ramen noodles
Coriander
Beansprouts
Edamame beans
Spring onion
Chilli oil

Instructions

Step 1: Pour the all purpose flour onto a plate and coat the chicken breasts evenly. Heat 2 tbsp olive oil in a saucepan over medium heat and fry the chicken breasts for 4 minutes on each side until golden. Remove the chicken and set aside.
Step 2: In the same saucepan, add minced garlic, sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for a couple of minutes until fragrant. Pour in 300ml chicken stock and the single cream, then stir to combine. Grate in the parmesan cheese.
Step 3: Return the chicken breasts to the pan, cover with a lid, and cook for 5 minutes. Remove the chicken again and slice it.
Step 4: Season the broth with flaky salt, ground pepper, and sugar. Taste and adjust the seasoning as needed. Add the remaining 300ml chicken stock, then add the ramen noodles. Cook the noodles according to the packet instructions, stirring frequently.
Step 5: When the noodles are cooked, ladle the broth and noodles into two bowls. Top each bowl with sliced chicken, coriander, beansprouts, spring onions, edamame beans, and drizzle with chilli oil. Garnish with extra parmesan if desired.

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.
Add a squeeze of lemon juice to brighten the creamy broth.
Substitute single cream with coconut milk for a dairy-free option.
Top with a soft-boiled egg for extra richness.

Storage

Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Keep sliced chicken chilled as well. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or stock to loosen the broth if needed.

How to Serve

A bowl shows a creamy light orange broth filling the base, topped with a nest of thin, light tan noodles at the center. On the upper left side, there are several slices of cooked white chicken breast with a light brown edge, sprinkled with black sesame seeds and tiny chili flakes. To the right of the chicken, a bunch of fresh, green cilantro leaves adds color and texture. The far right side holds crisp white bean sprouts. At the bottom right, bright green edamame beans sit in a small cluster. Sliced green onions are placed on the bottom left, with more black sesame seeds and bits of chili flakes scattered evenly over the bowl. The bowl itself is white, set atop a white marbled surface, with a pair of dark brown chopsticks resting on the rim. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be added in the final steps to warm through, but frying fresh chicken as directed adds more flavor to the sauce.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, use roasted red peppers or omit them for a less tangy sauce; the dish will still be delicious.

Elara Stone