Dinner

Marry Me Chicken Ramen Recipe

ByMaya Quinn November 11, 2025November 11, 2025

Introduction

Marry Me Chicken Ramen is a comforting twist on the classic creamy chicken dish, combined with the satisfying slurp of ramen noodles. Packed with rich flavors from sun-dried tomatoes, smoked paprika, and parmesan, it’s a meal that feels both indulgent and cozy—perfect for any weeknight dinner.

A bowl of creamy orange broth fills the bottom, topped with five slices of golden-brown cooked chicken arranged in a curved row on the upper left side. To the right of the chicken is a pile of fresh green cilantro leaves, and next to it, a cluster of white bean sprouts. In the center, there is a nest of light yellow noodles twisted together, sprinkled with small pieces of red chili flakes and black sesame seeds. On the lower left side, bright green edamame beans and chopped green onions are placed near the edge. Dark wooden chopsticks rest on the upper right edge of the bowl. The bowl is white with a textured light beige pattern, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons 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 chili flakes
600ml chicken stock
300ml single cream
2 tablespoons grated parmesan, plus extra for garnish
½ teaspoon ground pepper
½ teaspoon flaky salt
½ teaspoon sugar
200g ramen noodles
For the toppings:
- Coriander
- Beansprouts
- Edamame beans
- Spring onion
- Chili oil

Instructions

Step 1: Pour the all-purpose flour onto a plate. Coat the chicken breasts evenly in the flour.
Step 2: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Fry the chicken breasts for 4 minutes on each side or until golden brown. Remove the chicken and set aside.
Step 3: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Cook for a couple of minutes until fragrant.
Step 4: Pour in 300ml chicken stock and the single cream. Stir to combine, then grate in 2 tablespoons of parmesan cheese. Mix well.
Step 5: Return the chicken breasts to the pan. Cover with a lid and cook for 5 minutes. Remove the chicken again and slice it when cool enough to handle.
Step 6: Season the broth with flaky salt, ground pepper, and ½ teaspoon sugar. Taste and adjust seasoning if needed. Add the remaining 300ml chicken stock.
Step 7: Add the ramen noodles to the broth and cook according to the packet instructions, stirring frequently to prevent sticking.
Step 8: Once the noodles are cooked, divide them along with the broth between two bowls. Top with sliced chicken, fresh coriander, beansprouts, edamame beans, spring onions, and a drizzle of chili oil.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
For a creamier broth, add a splash of cream or coconut milk right before serving.
Adjust the chili flakes and chili oil to your spice preference.
Fresh lime juice added just before serving can brighten the flavors beautifully.

Storage

Store any leftover broth and chicken in an airtight container in the refrigerator for up to 2 days. Keep noodles separate if possible to prevent them from becoming mushy. Reheat gently on the stove, adding a little water or stock as needed to loosen the sauce.