Description
A creamy, one-pan Marry Me Chicken Ramen dish featuring tender seared chicken in a rich sun-dried tomato cream sauce with ramen noodles. This quick and flavorful meal is perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 chicken breasts, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground pepper
- 2 cloves garlic, minced
- 0.25 cup sun-dried tomatoes, sliced
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon chilli flakes
- 1.5 cups chicken stock
- 1 cup single cream
- 0.25 cup grated parmesan cheese, plus extra for garnish
- 1 teaspoon sugar
- 2 servings ramen noodles
- Fresh coriander, chopped
- Beansprouts
- Edamame beans
- Spring onions, sliced
- Chilli oil, for drizzling
Instructions
- Season the flour with salt and pepper. Coat the chicken pieces in the seasoned flour.
- Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden brown on all sides. Remove chicken from the pan and set aside.
- Add minced garlic, sliced sun-dried tomatoes, smoked paprika, dried oregano, and chilli flakes to the same pan. Sauté for about 2 minutes until fragrant.
- Pour in half of the chicken stock and the single cream. Stir in the grated parmesan cheese until melted and smooth.
- Return the seared chicken to the pan. Simmer for about 5 minutes, allowing the chicken to cook through.
- Remove the chicken from the pan and slice it.
- Season the sauce with salt, pepper, and sugar. Pour in the remaining chicken stock.
- Add the ramen noodles to the pan. Cook according to package directions, or until tender and the noodles have absorbed some of the sauce.
- Serve the Marry Me Chicken Ramen in bowls. Top with the sliced chicken.
- Garnish with fresh coriander, beansprouts, edamame beans, spring onions, and a drizzle of chilli oil.
Notes
- For a richer flavor, use boneless chicken thighs instead of breasts.
- For a vegetarian option, use firm tofu or portobello mushrooms, vegetable stock, and plant-based cream.
- Udon, soba, or rice noodles can be used as substitutes for ramen noodles.
- Adjust chilli flakes or chilli oil to control the spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stove with a splash of extra stock or cream. Avoid freezing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 1200mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 4g
- Protein: Approximately 35g
- Cholesterol: Approximately 120mg