Description

This Marry Me Chicken Ramen recipe combines tender pan-fried chicken breasts with a rich, creamy, and flavorful broth infused with sun-dried tomatoes, smoked paprika, and parmesan. The dish is elevated by the addition of ramen noodles and fresh toppings like coriander, beansprouts, edamame, spring onions, and a hint of chilli oil, creating a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken and Coating

2 chicken breasts
50g all purpose flour
2 tbsp olive oil

Sauce and Broth

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 (divided into 300ml + 300ml)
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

Main Ingredients

200g ramen noodles

Toppings

Coriander (to taste)
Beansprouts (to taste)
Edamame beans (to taste)
Spring onion (to taste)
Chilli oil (to taste)

Instructions

Coat and Fry Chicken: Pour the all-purpose flour onto a plate. Coat the chicken breasts evenly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chicken breasts and fry for 4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Prepare Sauce Base: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry the mixture for a couple of minutes until fragrant. Then pour in 300ml of chicken stock and the single cream. Stir well to combine and then grate in the parmesan cheese, mixing it into the sauce.
Cook Chicken in Sauce: Return the chicken breasts back into the pan with the sauce. Cover with a lid and cook for 5 minutes, allowing the chicken to finish cooking and absorb the flavors. Remove the chicken breasts once again and set aside to slice later.
Season and Cook Noodles: Season the broth with flaky salt, ground pepper, and 1/2 teaspoon of sugar. Taste and adjust seasoning if necessary. Add the remaining 300ml of chicken stock to the pan, then add the ramen noodles. Cook the noodles according to the packet instructions, stirring frequently to prevent sticking.
Assemble and Serve: Once the noodles are cooked, ladle the broth and noodles evenly into two bowls. Slice the cooked chicken breasts and arrange the slices on top. Garnish with fresh coriander, beansprouts, edamame beans, spring onions, and drizzle with chilli oil. Sprinkle extra grated parmesan if desired, and serve immediately.

Notes

Coating the chicken in flour before frying helps create a golden crust and thickens the sauce slightly.
Use low-sodium chicken stock if you prefer to control salt levels.
Adjust the amount of chilli flakes and chilli oil according to your spice preference.
Ramen noodles can be substituted with other thin wheat noodles or instant ramen if preferred.
For extra protein, add a soft-boiled egg as a topping.
Ensure to stir noodles frequently to avoid clumping while cooking in broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Fusion (Japanese-inspired with Western influences)

Keywords: Marry Me Chicken, Ramen, Creamy Chicken Ramen, Sun-dried Tomato Chicken, Easy Chicken Ramen Recipe, One-Pan Chicken Ramen