Creamy Marry Me Hen Ramen

Marry Me Chicken Ramen is the ultimate mashup you didn’t know you needed! By searing the chicken first, it locks in moisture and flavor. Then, it simmers with fresh basil and tangy sun-dried tomatoes in a rich, velvety broth.

Marry Me Chicken Ramen Ingredients

• Noodle Tip: I like to cook the noodles separately, but you can cook the noodles right in the broth. Just add one extra cup of chicken broth and simmer until al dente.
• Topping Ideas: Customize your marry me chicken ramen bowls with toppings like edamame beans for crunch, mushrooms, green onions, sun-dried tomatoes, beansprouts, chili oil, or a sprinkle of grated parmesan.

How to Make Marry Me Chicken Ramen

I love how quickly and easily this ramen recipe comes together. Simply sear the chicken and prepare the broth, and it’s ready to go! I recommend keeping the tender chicken, broth, and noodles separate until you are ready to eat.

Marry Me Chicken

1. Season Chicken: In a small bowl, mix the Italian seasoning, paprika, salt, pepper, and garlic powder. Filet the chicken breasts in half, and rub each filet with the seasoning mix.
2. Cook Chicken: Heat the olive oil in a large pan over medium-high heat. Cook the chicken for 4-5 minutes on each side, undisturbed. The chicken should be cooked through and have a nice browned crust.
3. Let Chicken Rest: Remove the chicken, let it cool for at least 5 minutes, and slice it into strips. Set aside.

Marry Me Chicken Ramen Broth

4. Saute Shallot and Garlic: Heat the oil from the sun-dried tomatoes in a large pot over medium-high heat. Add in the shallot and garlic and cook for a few minutes until tender and fragrant. Drain and chop the sun-dried tomatoes, add them to the pot, and cook for another minute.
5. Simmer and Assemble: Pour in the chicken broth, half-and-half, fresh basil, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for just a few minutes. Assemble the ramen by adding a portion of the cooked ramen noodles into a bowl. Pour a generous amount of sauce over the noodles and top with the cooked chicken and any other ramen toppings.

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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.

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

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 429kcal

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!

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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

More Delicious and Unique Noodle Dishes

My kids love ramen, but I have mom guilt when they eat it plain. Adding ingredients that boost nutrition while keeping them happy is a win. Here are some other ramen recipes to try.

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