If you’re looking for ultimate comfort food with minimal cleanup, this Marry Me Chicken Ramen is your answer! Creamy, flavorful chicken meets hot, slurp-worthy ramen in a one-pan wonder that’s sure to impress. Serve it for a cozy weeknight dinner or a special meal that might just make someone swoon.
Why You’ll Love This Recipe
- Ready in 30 minutes – perfect for busy weeknights.
- One-pan meal – minimal washing up, maximum flavor.
- Comforting and satisfying – creamy, indulgent, and warm.
- Customizable toppings – add a boiled egg, crispy onions, or extra chili oil for extra flair.
Ingredients
For the Chicken & Broth:
- 2 tbsp olive oil
- 2 chicken breasts
- 50 g all-purpose flour
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- ½ tbsp smoked paprika
- ½ tbsp dried oregano
- ½ tbsp chili flakes
- 600 ml chicken stock
- 300 ml single cream
- 2 tbsp grated parmesan (plus extra for garnish)
- ½ tsp ground black pepper
- ½ tsp flaky salt
- ½ tsp sugar
- 200 g ramen noodles
Toppings:
- Fresh coriander
- Beansprouts
- Edamame beans
- Spring onions, sliced
- Chili oil
Optional vegan substitutions: Use tofu, portobello mushrooms, or plant-based chicken, and swap single cream with soy cream.
Instructions
- Prep the Chicken:
Coat chicken breasts in all-purpose flour. Heat olive oil in a saucepan over medium heat and fry chicken for 4 minutes per side, until golden. Remove and set aside. - Make the Sauce:
In the same pan, sauté garlic, sun-dried tomatoes, paprika, chili flakes, and oregano for 2–3 minutes. Stir in 300 ml chicken stock and single cream, then grate in the parmesan. Mix well. - Cook the Chicken in Sauce:
Return chicken to the pan, cover with a lid, and cook for 5 minutes. Remove chicken again to slice. - Prepare the Ramen:
Season the broth with salt, pepper, and sugar. Add the remaining 300 ml chicken stock and ramen noodles, cooking according to packet instructions and stirring frequently. - Assemble Bowls:
Divide noodles and broth into bowls. Top with sliced chicken, coriander, beansprouts, spring onions, edamame beans, and a drizzle of chili oil. - Serve & Enjoy:
Serve hot for a cozy, flavorful meal everyone will love.
Tips & Tricks
- Check chicken doneness: Use a meat thermometer; chicken is cooked at 74°C (165°F).
- Extra flavor: Add 1 tbsp of sun-dried tomato oil when sautéing for a richer taste.
- Parmesan: Grate a fresh block yourself for maximum flavor and smooth sauce.
- Double the recipe: Perfect for 4–6 servings.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water or chicken stock.
- Freeze: Creamy sauces and cooked noodles don’t freeze well, but chicken and sauce can be frozen separately for up to 3 months. Defrost overnight and reheat gently with extra stock.
Nutrition (Per Serving)
- Calories: 1522 kcal
- Carbohydrates: 108 g
- Protein: 75 g
- Fat: 88 g (Saturated: 42 g)
- Fiber: 6 g
- Sugar: 11 g
- Sodium: 3492 mg