Creamy Sun-Dried Tomato and Parmesan Marry Me Chicken Ramen Recipe
Creamy Marry Me Chicken Ramen is a flavorful fusion dish combining tender, pan-fried chicken breasts with a rich, smoky, and creamy broth infused with sun-dried tomatoes, smoked paprika, and parmesan cheese. Paired with perfectly cooked ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this comforting and indulgent meal offers layers of texture and spice in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
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 (divided)
- 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
- Coat and Fry Chicken: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly. 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 and set aside.
- Prepare the Sauce Base: 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 (300ml) of chicken stock and all of the single cream. Mix well to combine, then grate in 2 tablespoons of parmesan cheese, adding extra if desired for richness.
- Simmer Chicken in Sauce: Return the seared chicken breasts back to the saucepan with the sauce. Cover with a lid and gently cook for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
- Season Broth and Cook Noodles: Season the broth in the pan with flaky salt, 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 noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and Garnish: Divide the broth and noodles into two bowls. Top each bowl with the sliced chicken from Step 3. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese. Drizzle with chili oil for added heat if desired.
Notes
- Ensure chicken is evenly coated with flour for a golden crust.
- Use quality sun-dried tomatoes packed in oil for better flavor.
- Adjust red chili flakes and chili oil according to your spice preference.
- Single cream adds richness but can be substituted with heavy cream for an even creamier texture.
- Ramen noodles cook quickly; stir often to avoid clumping.
- Extra parmesan cheese can be added for enhanced cheesiness.
Keywords: Chicken ramen, creamy chicken ramen, sun-dried tomato ramen, smoky ramen, parmesan chicken, spicy ramen, comfort food, easy ramen recipe
