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Ultimate Marry Me Chicken Ramen

Ultimate Marry Me Chicken Ramen

Ultimate Marry Me Chicken Ramen is an incredibly comforting and flavorful dish that transforms a classic comfort food into an unforgettable culinary experience, perfect for weeknight dinners or special occasions. This recipe is your go-to for a restaurant-quality meal that’s surprisingly easy to whip up at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 medium yellow onion thinly sliced
  • 2-3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes adjust to your spice preference
  • 4 cups chicken broth low-sodium preferred
  • 1/2 cup heavy cream
  • 2 tablespoons sun-dried tomato paste or finely chopped sun-dried tomatoes packed in oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
  • 8 ounces ramen noodles fresh or dried, follow package instructions
Optional toppings
  • fresh spinach
  • chopped fresh basil or parsley
  • grated Parmesan cheese
  • a drizzle of chili oil
  • a soft-boiled egg

Equipment

  • Large pot or Dutch oven
  • Separate pot for noodles

Method
 

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.
    1 pound boneless, skinless chicken thighs or breasts, Salt and freshly ground black pepper
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown on all sides and mostly cooked through, about 5-7 minutes total. Remove the chicken from the pot and set aside.
    2 tablespoons olive oil or neutral cooking oil, 1 pound boneless, skinless chicken thighs or breasts
  3. Reduce the heat to medium. Add the thinly sliced yellow onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them. Stir in the red pepper flakes and cook for 30 seconds more.
    1 medium yellow onion, 2-3 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sun-dried tomato paste, soy sauce, and honey (or maple syrup). Stir well to combine, ensuring the sun-dried tomato paste is fully dissolved.
    4 cups chicken broth, 2 tablespoons sun-dried tomato paste, 1 tablespoon soy sauce or tamari, 1 teaspoon honey or maple syrup
  5. Bring the broth to a simmer. Return the seared chicken to the pot. Reduce the heat to low, cover, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender.
    1 pound boneless, skinless chicken thighs or breasts
  6. Stir in the heavy cream. Continue to simmer, uncovered, for another 5-7 minutes, allowing the sauce to thicken slightly and become rich and creamy. Taste and adjust seasoning with salt and pepper as needed.
    1/2 cup heavy cream, Salt and freshly ground black pepper
  7. While the sauce is simmering, cook the ramen noodles according to package directions in a separate pot of boiling water. Drain the noodles well.
    8 ounces ramen noodles
  8. Divide the cooked ramen noodles among serving bowls. Ladle the creamy Marry Me Chicken Ramen sauce and chicken generously over the noodles.
    8 ounces ramen noodles, 1 pound boneless, skinless chicken thighs or breasts
  9. Garnish with your desired toppings. Fresh spinach can be wilted directly in the hot sauce, or added fresh. A sprinkle of grated Parmesan cheese, a drizzle of chili oil, and a perfectly soft-boiled egg are highly recommended for the ultimate experience. Finish with fresh basil or parsley for a pop of color and freshness.
    fresh spinach, grated Parmesan cheese, a drizzle of chili oil, a soft-boiled egg, chopped fresh basil or parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding a splash of broth or water if needed. Can also be frozen for up to 2-3 months.