Marry Me Chicken Ramen

The aroma of a rich, comforting broth bubbling away on the stove can turn an ordinary weeknight into something special. That’s why I’m excited to share my take on Marry Me Chicken Ramen. This dish merges two worlds: the wholesome goodness of chicken and the satisfying slurp of ramen noodles. It’s become one of those meals I return to again and again—simple enough for those nights when you just need to eat but delightful enough to share with friends.

Why you’ll love this recipe

Why is this Marry Me Chicken Ramen a keeper, you ask? First, it strikes that perfect balance between hearty and heartwarming. The tender chicken, infused with aromatics, swims in a creamy broth that kisses the back of your spoon with rich flavor. Then there are those sun-dried tomatoes—a surprise twist that lends depth and a hint of sweetness, making each bite feel like a little gift.

And let’s talk about convenience. This soup comes together in just about 30 minutes, striking the perfect balance of speed and comfort. It’s great for the nights where you want something warm but don’t have hours to spend in the kitchen. It’s filling without being overly rich and can easily become a canvas for your favorite flavors or add-ins. Seriously, I’ve made variations of this so many times, and each turn is just as delightful.

Gather these ingredients

Let’s break down what you’ll need to make this comforting bowl of goodness:

• Boneless Skinless Chicken Breasts (2 pieces): These are lean and cook up nicely in a broth. If you’re in the mood for something different, boneless thighs could add more richness.
• Italian Seasoning (2 tablespoons): This herb blend brings a fragrant, aromatic warmth that complements the creaminess beautifully.
• Paprika (1 teaspoon): Adds a hint of smokiness and color, brightening up not just the flavor but the overall look of the dish.
• Salt (1 teaspoon): A little seasoning goes a long way in making those flavors pop!
• Black Pepper (½ teaspoon): For just a touch of bite; feel free to adjust to your spice level!
• Garlic Powder (½ teaspoon): This is like a sprinkle of magic—easy to use and instant flavor lift. Fresh minced garlic can also work here if you’re feeling indulgent.
• Olive Oil (1 tablespoon): We’ll use this for sautéing, adding a lovely richness to the chicken.
• Oil from Sun-Dried Tomatoes (1 tablespoon): This adds a layer of flavor that complements everything beautifully.
• Minced Shallot (¼ cup, about 1 shallot): Softer and sweeter than onion, shallots really enhance the flavor of the broth.
• Minced Garlic (1½ teaspoons, about 3 cloves): Fresh minced garlic is a must here for that aromatic kick.
• Sun-Dried Tomatoes (1 jar, about 8 ounces): These little jewels pack quite the punch in both flavor and texture; they add sweetness and acidity.
• Chicken Broth (3 cups): Use low-sodium if you can; homemade is always better if you have it.
• Half and Half (½ cup): This is our luxurious touch, giving the broth a creamy consistency that feels indulgent without being too much.
• Fresh Chopped Basil (3 tablespoons): Use it right before serving for a burst of freshness and color.
• Italian Seasoning (1 tablespoon): Another sprinkle adds harmony to the flavors.
• Salt and Pepper to taste: Adjust this at the end; it’s your dish, after all!
• Cooked Ramen Noodles (8 ounces): You can use any noodles you prefer; just make sure they’re cooked al dente.

Preparing Marry Me Chicken Ramen

Ready to dive into the cooking? Grab your apron and let’s get started:

1. Season the chicken breasts with 1 tablespoon of Italian seasoning, paprika, salt, pepper, and garlic powder. This seasoning blend is vital for infusing flavor from the get-go.
2. In a large pot or Dutch oven, heat the olive oil and sun-dried tomato oil over medium heat. Sauté your seasoned chicken for about 5-7 minutes on each side until it develops a golden brown crust. Remove and set aside.
3. In the same pot, add the minced shallot and garlic. Sauté for a few minutes until they soften and become fragrant. This step is where the magic starts to happen—the aroma is delightful.
4. Add the sun-dried tomatoes and chicken broth, stirring to combine all those lovely bits from the bottom of the pot. Bring it to a gentle boil.
5. Reduce the heat to low, then stir in half and half, allowing it to blend smoothly into the broth. Add your chicken back into the pot, cover, and let it simmer for another 15 minutes until the chicken is cooked through.
6. Towards the end of cooking, add the cooked ramen noodles directly into the pot. Toss gently to combine and absorb some of that luscious broth.
7. Right before serving, sprinkle in fresh basil and the remaining Italian seasoning. Taste and adjust salt and pepper if needed.

Best way to enjoy it

Now it’s time to serve this bowl of goodness. Ladle generous portions into deep bowls, ensuring each serving gets a bit of chicken and those sun-dried tomato treasures. A drizzle of a good olive oil on top can elevate the flavors even more. On the side, a crisp salad or some sautéed greens will brighten up the meal. This is comfort food that not only fills the stomach but warms the soul.

Storage and reheating tips

If you’re lucky enough to have leftovers (it happens, I promise), this dish keeps quite well. Store any remaining ramen in an airtight container in the fridge for up to three days. Just be mindful that the noodles may absorb more broth as they sit. For longer storage, this dish freezes beautifully—just be sure it cools down before you stash it away. It can last in the freezer for about a month.

When it comes time to reheat, a gentle touch is key. Warm it on the stovetop over low heat, adding a splash of water or broth to revive the creaminess. Microwaving works, too, but stir it halfway through to ensure even heating.

Pro chef tips

• For an extra layer of flavor, try toasting the spices briefly before using them. This little step awakens those essential oils.
• Feel free to add vegetables like spinach or bok choy into the broth for added nutrition and color.
• Don’t rush the simmering process—allowing time for the flavors to meld is well worth it.

Creative twists

If you’re feeling adventurous, here are a few ways to put your spin on this recipe:

• Spicy Kick: Add a splash of sriracha or a sprinkle of red pepper flakes for heat.
• Thai Flair: Incorporate coconut milk instead of half and half and toss in some lime juice and cilantro.
• Veggie Delight: Swap in a mix of mushrooms and zucchini for a hearty vegetarian option.

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon oil from sun-dried tomatoes
• ¼ cup minced shallot (about 1 shallot)
• 1½ teaspoons minced garlic (about 3 cloves)
• 1 (8-ounce) jar sun-dried tomatoes
• 3 cups chicken broth
• ½ cup half and half
• 3 tablespoons fresh chopped basil
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 8 ounces cooked ramen noodles

Directions to follow

1. Season chicken with Italian seasoning, paprika, salt, pepper, and garlic powder.
2. Heat olive and sun-dried tomato oils in a pot. Sauté chicken for 5-7 minutes per side. Remove chicken and set aside.
3. Add minced shallot and garlic to the pot, sauté until fragrant.
4. Incorporate sun-dried tomatoes and chicken broth, bring to a gentle boil.
5. Stir in half and half, return chicken to the pot, cover and simmer for 15 minutes.
6. Add cooked ramen noodles, combine, and let sit for a few minutes.
7. Before serving, stir in fresh basil and remaining seasoning; adjust seasoning to taste.

Your questions answered

• How can I make this dish healthier? Consider using lower-fat dairy options or adding more vegetables to the mix.
• Can I use a different type of noodle? Absolutely! Any noodle that can hold up in a broth works beautifully.
• What can I do with leftovers? This dish makes excellent leftovers; just store in the fridge and heat gently when ready to eat.
• Can I prepare this ahead of time? Yes, you can sauté the chicken and prepare the broth earlier in the day and combine it just before serving.
• What should I serve it with? A fresh green salad or some garlic bread to soak up that luscious broth.

Every bite of this Marry Me Chicken Ramen is not only a comfort for the body but also for the soul. I hope you give it a try, make it your own, and don’t hesitate to share your thoughts or adaptations in the comments. The joy of cooking is best when shared, after all. From my kitchen to yours, let’s keep the spirit of home cooking alive!

Marry Me Chicken Ramen

A comforting bowl of ramen featuring tender chicken, a creamy broth, and sun-dried tomatoes, perfect for a quick weeknight dinner or sharing with friends.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Asian, Comfort Food

Servings 4 servings

Calories 450 kcal

Ingredients

  

Chicken and Seasoning

• 2 pieces boneless skinless chicken breasts Boneless thighs could add more richness.
• 2 tablespoons Italian seasoning
• 1 teaspoon paprika Adds smokiness and color.
• 1 teaspoon salt Adjust to taste.
• ½ teaspoon black pepper Adjust to your spice level.
• ½ teaspoon garlic powder Can substitute with fresh minced garlic.
• 1 tablespoon olive oil Used for sautéing the chicken.
• 1 tablespoon oil from sun-dried tomatoes Enhances the flavor.

Aromatics and Broth

• ¼ cup minced shallot About 1 shallot.
• 1½ teaspoons minced garlic About 3 cloves.
• 1 jar sun-dried tomatoes About 8 ounces.
• 3 cups chicken broth Low-sodium preferred.
• ½ cup half and half Adds creaminess.

Final Touches

• 3 tablespoons fresh chopped basil Add right before serving.
• 1 tablespoon Italian seasoning Final sprinkle for flavor.
• 8 ounces cooked ramen noodles Use any preferred noodles.
• to taste salt and pepper Adjust seasoning as needed.

Instructions

 

Preparation

• Season chicken breasts with 1 tablespoon of Italian seasoning, paprika, salt, pepper, and garlic powder.
• In a large pot or Dutch oven, heat olive oil and sun-dried tomato oil over medium heat.
• Sauté seasoned chicken for about 5-7 minutes on each side until golden brown, then remove and set aside.
• In the same pot, add minced shallot and garlic, sauté until softened and fragrant.
• Add sun-dried tomatoes and chicken broth, stir to combine, and bring to a gentle boil.
• Reduce heat to low, stir in half and half, and return chicken to the pot. Cover and simmer for another 15 minutes.
• Add cooked ramen noodles to the pot and toss gently to mix with the broth.
• Before serving, stir in fresh basil and remaining Italian seasoning, adjusting salt and pepper as needed.

Serving

• Ladle generous portions into deep bowls, ensuring each serving includes chicken and sun-dried tomatoes.
• Drizzle with a good olive oil on top for enhanced flavors, and serve with a crisp salad or sautéed greens.

Notes

Leftovers can be stored in an airtight container for up to three days. Flavors improve after resting. Reheat gently on the stovetop.

Keyword Chicken Ramen, Comfort Food, Marry Me Chicken Ramen, One-Pot Meal, Quick Dinner