Go Back
–+ servings
Print Recipe
No ratings yet

Marry Me Chicken Ramen

Marry Me Ramen is so flavorful because of the juicy, seasoned chicken, fresh basil, and tangy sun-dried tomatoes, all encompassed in a velvety broth.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Asian American, Asian Italian, Italian American
Keyword: marry me chicen ramen recipe, marry me chicken ramen, Marry Me Ramen, Marry Me Ramen Recipe, ramen recipe
Servings: 4 servings
Author: Alyssa Rivers

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • 2 tablespoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil

Broth

  • 1 tablespoon oil from the sun-dried tomatoes
  • ¼ cup minced shallot, about 1 shallot
  • 1 ½ 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

Instructions

Chicken

  • In a small bowl, mix the 2 tablespoons Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder. Filet the 2 boneless skinless chicken breasts in half evenly and rub each filet with the seasoning mix.
  • Heat the 1 tablespoon olive oil in a large skillet over medium-high heat, and cook the chicken for 4-5 minutes on each side undisturbed. The chicken should be cooked through and have a nice browned crust.
  • Remove the chicken, let it cool for at least 5 minutes, and slice into strips. Set aside.

Broth

  • Heat the 1 tablespoon oil from the sun-dried tomatoes in a large pot over medium-high heat. Add in the ¼ cup minced shallot, and 1 ½ teaspoons minced garlic and cook for a few minutes until tender and fragrant.
  • Drain and chop the 1 (8-ounce) jar sun-dried tomatoes, add them to the pot, and cook for another minute.
  • Pour in the 3 cups chicken broth, ½ cup half and half, 3 tablespoons fresh chopped basil, 1 tablespoon Italian seasoning, and Salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer for just a few minutes.
  • Assemble the ramen, add a portion of the 8 ounces cooked ramen noodles into a bowl, pour a generous amount of broth over the noodles, and top with the cooked chicken and any other ramen toppings.

Notes

    • Refrigerate: Store the chicken, broth, and noodles separately in airtight containers in the fridge. The chicken can be stored for 3-4 days, the broth for 7 days, and the ramen for 3-4 days. 
    • Freeze: You can freeze the broth for up to 3 months and reheat it later. Although the half and half may separate, it is still good to eat.
    • Reheating from Fridge: To reheat refrigerated ramen, warm everything up either on the stovetop slowly on low heat. Or in the microwave in 30-second increments, stirring in between until the desired temperature is reached.
    • Reheating from Frozen: Thaw it in the fridge overnight, then add a little extra broth or water before you warm it on the stove over medium-low heat, stirring for about 5 to 8 minutes. If it gets too thick, a splash of broth or cream will fix it!
  •  

Nutrition

Calories: 429kcal | Carbohydrates: 46g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 2488mg | Potassium: 573mg | Fiber: 4g | Sugar: 4g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code