I’ve been dreaming about making this dish for a long time, and when my best friend surprised me with authentic ramen bowls straight from Japan, I knew it was finally time to dive in! This Marry Me Chicken Ramen, inspired by @myriadrecipes, blends rich flavors and creamy textures with tender chicken and classic ramen for a comforting, savory experience that I couldn’t wait to share.
This dish takes the viral Marry Me Chicken idea—known for its rich, creamy sauce and tender chicken—and gives it a deliciously comforting ramen twist. The garlic, sun-dried tomatoes, and warming spices blend perfectly with the chicken and rich broth, creating a soul-satisfying bowl of ramen. It’s one of those meals that’s cozy and luxurious all at once, perfect for both lazy nights in or impressing your friends with something unique!
Tips & Tricks
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Use Freshly Grated Parmesan: Freshly grated parmesan adds a bolder flavor than pre-shredded and helps create a richer, creamier broth.
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Balance Your Garnishes: Each topping adds texture and flavor. Cucumber and bean sprouts give freshness and crunch, while cilantro and green onion add an aromatic touch.
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Make It Your Own: This recipe is incredibly versatile. If you love spice, add extra chili flakes or a drizzle of chili oil. You can also swap ramen noodles for other types, like soba or udon, for a different experience
Marry Me Chicken Ramen
Ingredients
Ramen
- 1 lb chicken breast, sliced into 2 cutlets
- 1/8 cup flour, to coat breasts
- 2 tbsps olive oil
- 3 cloves garlic, minced
- 8 sun-dried tomatoes, diced
- 1/2 tbsp dried oregano
- 1/2 tbsp paprika
- Pinch chili flakes
- Salt and pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tsps freshly grated parmesan
- 2 servings ramen noodles
Garnishes
- Cucumber, julienne cut
- Cilantro
- Green onion, thinly sliced
- Beansprouts
- Additional chopped sun-dried tomato
- Additional parmesan
Instructions
- Over medium heat, add 1 tbsp olive oil to a large pot and add your chicken breasts. Cook each side for 4 minutes, remove from pot and set aside.
- Add remaining olive oil to the pot along with garlic, sun-dried tomatoes, paprika, oregano and chili flakes. Stir for a couple minutes just until toasted.
- Mix in 2 cups chicken stock and heavy cream. Add in parmesan and seared chicken. Cover and cook for 5 minutes (or until internal temperature of chicken is 165°F). Remove breasts then mix in remaining chicken stock, salt and pepper. Add ramen noodles and cook according to instructions (mine boiled for 4 minutes).
- Meanwhile, slice your chicken. Serve noodles into 2 bowls, ladle in broth, add sliced chicken and toppings. Enjoy!
