Description
Marry Me Chicken Ramen is the ultimate comfort food combining tender, pan-fried chicken breasts in a rich, creamy, and flavorful broth with sun-dried tomatoes, smoked paprika, and Parmesan cheese. Served over perfectly cooked ramen noodles and topped with fresh coriander, crunchy beansprouts, edamame, spring onions, and a drizzle of chili oil, this dish delivers a perfect balance of creamy, spicy, and fresh flavors in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 2 chicken breasts
- 50g all purpose flour
- 3 garlic cloves minced
- 8 sun-dried tomatoes sliced
- ½ tablespoon smoked paprika
- ½ tablespoon oregano
- ½ tablespoon chilli flakes
- 600ml chicken stock
- 300ml single cream
- 2 tablespoon grated parmesan plus extra for garnish
- ½ teaspoon ground pepper
- ½ teaspoon flaky salt
- ½ teaspoon sugar
- 200g ramen noodles
Toppings
- Coriander
- Beansprouts
- Edamame beans
- Spring onion
- Chilli oil
Instructions
- Coat and Fry Chicken: Pour the all-purpose flour onto a plate. Coat the chicken breasts evenly with the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Fry the chicken breasts for about 4 minutes on each side until golden and cooked through. Remove the chicken and set aside.
- Prepare the Sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Fry these ingredients together for a couple of minutes to release their flavors.
- Add Liquids and Parmesan: Pour in 300ml of chicken stock followed by 300ml of single cream. Stir well to combine. Grate in 2 tablespoons of Parmesan cheese and mix until melted and smooth.
- Simmer Chicken in Sauce: Return the chicken breasts to the pan. Cover with a lid and let simmer for 5 minutes to allow the chicken to soak up the flavors. Then, remove the chicken breasts again and set aside to slice later.
- Season Broth and Cook Noodles: Season the sauce with flaky salt, ground pepper, and ½ teaspoon sugar. Taste and adjust seasoning as needed. Add the remaining 300ml chicken stock. Add the ramen noodles to the broth and cook according to the packet instructions, stirring frequently to prevent sticking.
- Assemble the Dish: Once the noodles are cooked, ladle the broth and noodles equally into two bowls. Slice the rested chicken breasts and place on top.
- Add Toppings: Garnish each bowl with fresh coriander, beansprouts, edamame beans, spring onion, and a drizzle of chili oil. Sprinkle extra grated Parmesan if desired. Serve immediately.
Notes
- For extra heat, increase the amount of chili flakes or add fresh sliced chili.
- You can substitute single cream with coconut cream for a dairy-free option, but it will alter the flavor.
- Ensure the chicken breasts are cooked through before removing from the pan.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding the chicken back.
- Use fresh ramen noodles if available for best texture, but dried noodles work well too.
