Print

Best Marry Me Chicken Ramen: Creamy & Dreamy Comfort Food

Print Recipe

Experience the ultimate comfort food with this Marry Me Chicken Ramen, combining tender chicken in a creamy, savory broth with slurpable ramen noodles. This dish is not just a meal; it’s an unforgettable culinary experience that promises to impress.

Ingredients

  • Fresh or good quality dried ramen noodles
  • Boneless, skinless chicken thighs or breasts
  • Sun-dried tomatoes (oil-packed)
  • Heavy cream
  • Freshly grated Parmesan cheese
  • Low-sodium chicken broth
  • Garlic
  • Onion
  • Butter
  • Olive oil
  • Dried Italian herbs (oregano, basil)
  • Red pepper flakes
  • Salt
  • Black pepper
  • Fresh spinach
  • Fresh basil leaves
  • Non-alcoholic alternative (splash of chicken broth with a tiny dash of apple cider vinegar or white wine vinegar)

Instructions

  1. Pat your boneless, skinless chicken thighs (or breasts) dry with paper towels. Season them generously with salt, black pepper, and a pinch of dried Italian herbs. In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set aside on a cutting board to rest. Once slightly cooled, slice or shred the chicken into bite-sized pieces.
  2. Reduce the heat to medium. Add another tablespoon of olive oil (or some of the oil from your sun-dried tomato jar) to the pot if needed. Add the chopped onion and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth. If you’re using a non-alcoholic alternative for wine, add a splash of apple cider vinegar or white wine vinegar now. Bring the broth to a gentle simmer, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream, the remaining dried Italian herbs, and the red pepper flakes. Allow the broth to warm through for 2-3 minutes, but don't bring it to a rolling boil. Gradually stir in the freshly grated Parmesan cheese until it melts smoothly into the broth. Taste and adjust seasoning with more salt and pepper if needed.
  4. While the broth is simmering, cook your ramen noodles according to package directions. Most fresh ramen noodles cook very quickly, often in just 1-3 minutes. Make sure not to overcook them; they should be al dente. Drain the noodles well.
  5. Add the fresh spinach to the simmering broth. Stir gently until the spinach just wilts, which should only take about 30 seconds to a minute. Divide the cooked and drained ramen noodles among serving bowls. Ladle the hot, creamy broth over the noodles, ensuring you get plenty of sun-dried tomatoes and spinach. Top each bowl generously with the sliced or shredded cooked chicken. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy every glorious slurp!

Nutrition

Keywords: Don't overcook your ramen noodles! They’re best when they still have a slight bite. If you plan on having leftovers, I highly recommend cooking and storing the noodles separately from the broth to prevent them from becoming soggy and absorbing too much liquid. The beauty of this dish is its creamy richness. If you find the broth is too thick for your liking, you can thin it out with a little more chicken broth or even a splash of water until it reaches your desired consistency.

Find it online: https://crumella.com/best-marry-me-chicken-ramen-creamy-dreamy-comfort-food/