Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 cups low-sodium chicken stock
- 2 packages dried ramen noodles (seasoning packets discarded)
- 1/2 cup chopped jarred sun-dried tomatoes (oil reserved)
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Step 1: Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken for 4-6 minutes per side until deeply golden brown and cooked through. Remove the chicken, let it rest, and then slice it thinly, reserving the cooking pot and residual oil/fond.
- Step 2: Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the pot and sauté for 1 minute until fragrant. Pour in the 4 cups of chicken stock, scraping up any browned bits from the bottom of the pot, and bring the mixture to a low simmer.
- Step 3: Whisk in the heavy cream and grated Parmesan cheese until the broth is smooth and slightly thickened. Taste and adjust seasoning with salt, pepper, or a pinch of dried Italian herbs if desired. Keep the broth at a steady simmer.
- Step 4: Add the dried ramen noodles directly into the simmering creamy broth. Cook according to package instructions (usually 3-5 minutes), stirring occasionally to prevent sticking, until the noodles are tender yet still firm (al dente).
- Step 5: Divide the ramen and creamy broth evenly among serving bowls. Arrange the reserved sliced Marry Me chicken over the top of the noodles. Serve immediately, garnished with fresh basil or chili flakes for an extra kick.
Notes
- For the best texture, if you anticipate leftovers, store any remaining creamy broth and chicken separate from the cooked ramen noodles, which tend to quickly absorb the liquid and swell.
- When reheating leftovers, add a small splash of fresh chicken stock or a spoonful of the reserved sun-dried tomato oil to the creamy broth to help restore its smooth, velvety consistency.
- Elevate the final presentation and flavor by drizzling a tiny amount of the reserved sun-dried tomato oil over the sliced chicken arranged atop the ramen.
- The key to a truly rich broth is the fond; ensure your chicken is deeply seared and thoroughly scrape those browned bits from the bottom of the pot when adding the stock in Step 2.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American