Creamy Marry Me Chicken Ramen
Servings: 4

For the chicken:
2 chicken breasts
1/3 cup all-purpose flour
2 tbsp olive oil
For the broth and noodles:
3 garlic cloves, minced
8 sun-dried tomatoes, sliced
1/2 tbsp smoked paprika
1/2 tbsp dried oregano
1/2 tbsp red chili flakes
2 1/2 cups chicken stock
1 1/4 cups single cream
2 tbsp grated parmesan cheese (plus more for serving)
1/2 tsp ground black pepper
1/2 tsp flaky salt
1/2 tsp sugar
7 oz ramen noodles

For the toppings:
fresh cilantro
bean sprouts
edamame beans
scallions
chili oil

Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.

In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 300ml (about 1 1/4 cups) of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese. I like to grate in a bit of extra parmesan at this stage for more richness—it's a great way to boost flavor!

Return the seared chicken breasts from Step 1 to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After this, remove the chicken and set aside to cool slightly before slicing.

Season the broth in the pan with the flaky salt, freshly ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining chicken stock (about 1 1/4 cups), then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking and to ensure even cooking.

Divide the broth and cooked noodles from Step 4 into two bowls. Top each bowl with the sliced chicken from Step 3. Finish the dish by garnishing with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if you like. I find that a light drizzle of chili oil at the end adds a wonderful kick—don’t skip it if you like a bit of heat!