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Creamy Marry Me Chicken Ramen Recipe

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★★★★★

4.7 from 137 reviews

This Creamy Marry Me Chicken Ramen recipe is a comforting and flavorful one-pot meal that transforms classic marry me chicken into a rich, creamy ramen dish. Featuring tender seared chicken breasts simmered in a creamy sun-dried tomato and parmesan sauce, combined with ramen noodles and topped with fresh garnishes, this dish is perfect for a quick, satisfying weeknight dinner that feels special and indulgent.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless 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

  1. Coat and Sear the Chicken: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts. Heat 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.
  2. Prepare the Tomato Cream Sauce: In the same pan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, dried oregano, and red chili flakes. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups chicken stock and all of the single cream, mixing well. Grate in parmesan cheese and stir to combine, adding extra parmesan if desired for richer flavor.
  3. Simmer Chicken in the Sauce: Return the seared chicken breasts to the pan. Cover with a lid and cook gently for 5 minutes. Remove chicken and allow to cool slightly before slicing into bite-sized pieces.
  4. Season the Broth and Cook the Noodles: Season the remaining sauce in the pan with flaky salt, ground black pepper, and sugar. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking. The noodles should be slightly underdone as they will finish cooking in the sauce.
  5. Assemble and Garnish the Ramen: Divide the cooked noodles and broth into serving bowls. Top each bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, a drizzle of chili oil, and extra grated parmesan cheese as desired for added flavor and texture.

Notes

  • Use a meat thermometer to remove chicken at 155°F to avoid drying it out.
  • Cook the flour for about a minute after searing chicken to eliminate raw flour taste.
  • Reduce heat when adding cream and stir constantly to prevent sauce from curdling.
  • If sauce becomes too thick, whisk in a splash more chicken stock.
  • Cook noodles slightly underdone before combining with sauce to avoid mushiness.
  • Store noodles and sauce separately in the fridge to maintain noodle texture.
  • Freeze chicken and sauce only, without noodles, and reheat gently to prevent sauce separation.
  • Add fresh garnishes just before serving to keep them crisp and bright.

Keywords: Creamy Marry Me Chicken, Ramen, One-Pot Meal, Creamy Chicken Ramen, Quick Weeknight Dinner, Sun-Dried Tomato Sauce, Parmesan Chicken Ramen

Find it online: https://recipeswithria.com/creamy-marry-me-chicken-ramen-recipe/