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This is my Marry Me Chicken Ramen and you are going to want to give this a go because it’s the ultimate comfort food! It’s all cooked in one pan, so there’s minimal washing up, and it might just make someone want to marry you because it is so incredibly delicious.
If you've never heard of Marry Me Chicken, then this is your sign to try it. It's not everyday that something goes viral on social media, but this Marry Me Chicken dish went crazy, so I had to pair it with one of my favourite forms of eating, ramen.
Another viral trend that I am loving at the moment is the chopped salad sandwich! I made my own version for the chopped salad sandwich inspired by Vietnamese Bánh Mì and it's SO good (if I do say so myself)!
I love finding new ways of combining flavours, textures, and ingredients, and this marriage between the creamy flavourful chicken recipe and soupy ramen is a match made in heaven. Similar to my Marry Me Chicken Pie, Marry Me Chicken Tortellini, and Marry Me Chicken Chopped Salad Sandwich, you can make it all in one pan, which is such a dream!
Jump to:
- Why You'll Love This Recipe
- Step By Step Instructions with Photos
- Top Tips!
- Marry Me Chicken Video Tutorial
- What To Do With Leftovers
- FAQs for Marry Me Chicken Ramen
- Some more recipes you might enjoy!
- Marry Me Chicken Ramen
Why You'll Love This Recipe
Quick to make - We all love a recipe that doesn't take all evening to make. This Marry Me Chicken Ramen is just that. Taking less than 30 minutes, this recipe is perfect for a quick weeknight meal to make for yourself, with friends, or family! Another great 30 min ramen recipe is my Wagamama Ramen Recipe, such a crowd-pleaser!
One pan meal - A one-pot meal can save the day. Less washing up and easy cooking, this dish is really simple for when you've had a busy day. Made all in one pan, this creamy ramen is honestly a life saver for when you just don't have time!
Comforting - On a cold winter's day, there's nothing better than a big bowl of hot noodles and this marry me chicken ramen as well as my leftover turkey ramen or my tomato egg drop noodle soup are great choices.
Ingredients & Substitutions
Chicken - You'll want to use chicken breast for this recipe. If you've only got chicken thighs available, they'll work too. For a vegan alternative, I'd recommend using tofu, portobello mushrooms, or a packet of plant-based chicken.
Sun-dried tomatoes - One of the star ingredients to making this dish Marry Me Chicken. I bought jarred sun-dried tomatoes and used a handful, roughly chopped.
Seasonings - To add flavour to your broth, you'll want to add paprika, chilli flakes, and dried oregano.
Stock - I've used chicken stock for this recipe, but feel free to use veggie stock.
Cream - Single cream adds that necessary "creaminess" and lusciousness that Marry Me chicken needs, just like my creamy cheesy baked chicken in cream of chicken soup (another great dinner option!!). I'd recommend using sugar-free soy cream if you're looking for a plant-based option.
Ramen noodles - There are all kinds of noodles you can choose from. I'd recommend using ramen noodles, the ones I bought are Itsu Ramen noodles, but Yutaka also do frozen ramen noodles. If you can't find any at your local supermarket, go to your local Asian grocery store and as them there!
Toppings - I love a ramen topping, and for this dish, we're adding freshly chopped coriander, beansprouts for crunch, spring onions, edamame beans, grated parmesan, and chilli oil. Feel free to add on anything else you like. A boiled egg would be delicious, or crispy onions would work too!
See the recipe card below for full list of ingredients.
Step By Step Instructions with Photos
Step 1: Get your chicken breasts and coat in all purpose flour. Place a saucepan on medium heat and add in 1 tablespoon oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
Step 2: In the same saucepan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in your chicken stock and single cream. Give everything a mix. Grate in your parmesan.
Step 3: Place your chicken breasts back into the pan, add on the lid and cook for 5 minutes. Remove the breasts again and set aside to slice.
Step 4: Season your broth with a big pinch of salt, grind of pepper and ½ teaspoon sugar. Taste and season accordingly. Add in another 200ml chicken stock, then add in your ramen noodles.
Step 5: When your ramen noodles are cooked to packet instructions, ladle your broth and noodles into two bowls. Top with chicken, coriander, beansprouts, spring onions, edamame beans, and chilli oil.
Step 6: Enjoy!
Top Tips!
- Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to make sure it is cooked through (the ideal cooking temperature for chicken is 74°C).
- Extra Flavour: When frying the garlic and sun-dried tomatoes, add in a tablespoon of the sundried tomato oil for extra flavour.
- Parmesan: I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have as much flavour, and doesn’t dissolve as well in sauces.
Marry Me Chicken Video Tutorial
What To Do With Leftovers
Storage: Place any leftovers in a Tupperware and leave to cool. Then, add on the airtight lid and place in the fridge for up to 3 days. To reheat, add in a few tablespoons of water or chicken stock and place in the microwave until piping hot.
Freezing: Creamy sauces and cooked ramen noodles don't freeze that well. However, if it's otherwise going to waste, then place in an airtight container and freeze for up to 3 months. When you're ready to eat it, leave to defrost overnight in the fridge. Then, heat it up in a saucepan gently with an extra 100ml chicken stock.
FAQs for Marry Me Chicken Ramen
Can I use double cream or creme fraiche for this recipe?
Yes! You can substitute it with either if you like.
Double cream and full fat creme fraiche do taste marginally better, but if you’re looking to reduce calories and fat content particularly, using single cream is better or reduced fat creme fraiche!
Can I use different types of noodles for ramen?
Yes, absolutely! Udon noodles or soba noodles would work well for this recipe. You could also try out egg noodles. If you're looking for a gluten free option, buckwheat or rice noodles are great substitutes.
How can I make this marry me chicken ramen vegan?
Easily! Just sub out the chicken with tofu, seitan, or portobello mushroom (these would be my suggestions), then replace the cream element with sugar-free soy cream. Instead of using chicken stock, use vegetable stock. For the cheesy element, I'd recommend using a bit of nutritional yeast!
Some more recipes you might enjoy!
- The Best Tofu Meal Prep (20 Minutes)
- Pea and Asparagus Pasta (Super Spring Orzo)
- The Best Cilantro Pasta (10 Minutes)
- The Best Honey Ginger Chicken (20 Minutes)
Marry Me Chicken Ramen
Emily Roz
This is my Marry Me Chicken Ramen and you are going to want to give this a go because it’s the ultimate comfort food!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine European
Servings 2 people
Calories 1522 kcal
Ingredients
- 2 tablespoon 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 chilli flakes
- 600ml chicken stock
- 300ml single cream
- 2 tablespoon 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
- Chilli oil
Instructions
Pour the all purpose flour onto a plate. Get your chicken breasts and coat in the flour. Place a saucepan on medium heat and add in 2 tablespoon olive oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
In the same saucepan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in 300ml chicken stock and single cream. Give everything a mix. Grate in your parmesan.
Place your chicken breasts back into the pan, add on the lid and cook for 5 minutes. Remove the breasts again and set it aside to slice.
Season your broth with salt, pepper and ½ teaspoon sugar. Taste and season accordingly. Add in another 300ml chicken stock, then add in your ramen noodles and cook according to packet instructions, stirring frequently.
When your ramen noodles are cooked to packet instructions, ladle your broth and noodles into two bowls. Top with your sliced chicken, coriander, beansprouts, spring onions, edamame beans, and chilli oil.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4-6 people.
Top tips
- Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to make sure it is cooked through (the ideal cooking temperature for chicken is 74°C).
- Extra Flavour: When frying the garlic and sun-dried tomatoes, add in a tablespoon of the sundried tomato oil for extra flavour.
- Parmesan: I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have as much flavour, and doesn’t dissolve as well in sauces.
Storage: Place any leftovers in a Tupperware and leave to cool. Then, add on the airtight lid and place in the fridge for up to 3 days. To reheat, add in a few tablespoons of water or chicken stock and place in the microwave until piping hot.
Freezing: Creamy sauces and cooked ramen noodles don't freeze that well. However, if it's otherwise going to waste, then place in an airtight container and freeze for up to 3 months. When you're ready to eat it, leave to defrost overnight in the fridge. Then, heat it up in a saucepan gently with an extra 100ml chicken stock.
Nutrition
Calories: 1522kcalCarbohydrates: 108gProtein: 75gFat: 88gSaturated Fat: 42gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 0.03gCholesterol: 324mgSodium: 3492mgPotassium: 1906mgFiber: 6gSugar: 11gVitamin A: 3201IUVitamin C: 9mgCalcium: 251mgIron: 9mg
Tried this recipe?Let us know how it was!
