Oven-Baked Chicken Breast with Asian Cream Sauce
50 min
Everything in one dish - chicken, vegetables, and creamy Asian sauce. Makes weeknight dinner simple.
chickenasiandinner
Juicy pork chops in a creamy sun-dried tomato and spinach sauce — the kind of dinner that makes people ask for the recipe. Great for a weeknight but fancy enough for date night.
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- 2
Heat a large skillet or cast iron pan over medium-high heat. Add the oil — and a knob of butter if you like. Sear the chops for about 2 minutes per side until you get a nice golden crust. Take them out and set aside.
- 3
Turn the heat down a bit. If the pan looks dry, add a splash more oil. Add the onion and cook until soft and translucent. Now add the garlic, oregano, chili powder, tomato paste, and sun-dried tomatoes. Let it all sizzle together for about 1 minute.
- 4
Pour in the stock and bring it to a boil. Let it simmer for a few minutes so the flavors come together and the liquid reduces slightly.
- 5
Turn the heat to low and stir in the cream and grated cheese. Let it bubble gently until the sauce starts to come together. Fold in the spinach and let it wilt in the warm sauce.
- 6
Nestle the pork chops back into the pan. Let everything simmer on low for 7–10 minutes, until the meat is cooked through and the sauce has thickened.
- 7
Season with lemon juice and zest, and more salt and pepper if needed. Top with fresh basil right before serving.
Per average serving
706
Calories
kcal
37.8
Protein
g
18.3
Carbs
g
55
Fat
g
4.8g
Fiber
11.4g
Sugar
847mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
706
Calories
kcal
37.8
Protein
g
18.3
Carbs
g
55
Fat
g
4.8g
Fiber
11.4g
Sugar
847mg
Sodium
Tips from the kitchen
- Pat the chops really dry before they hit the pan. Any surface moisture steams instead of sears, and you won't get that golden crust in 2 minutes a side.
- Don't fully cook the chops in step 2. They only need a quick sear, then they finish in the sauce later. Two minutes per side is plenty.
- Pull the heat down before the cream goes in. If the pan is screaming hot, the cream can split and you'll get a grainy sauce instead of a smooth one.
- The sun-dried tomatoes are packed in oil for a reason. Use a little of that oil when you cook the onion if the pan looks dry, it carries a lot of flavor.
- Add the lemon juice and zest at the very end, off any hard boil. It brightens the cream, but if you cook it too long it goes flat.
Ways to vary it
- Swap the pork chops for chicken thighs or breasts if that's what you have. Same sear, same simmer, just check they're cooked through.
- If you want more heat, bump up the chili powder or add a pinch of red pepper flakes with the garlic.
- Kale works in place of the spinach. Give it a couple extra minutes in the sauce since it's sturdier and takes longer to soften.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. The cream sauce can separate a little when frozen, so I'd skip the freezer if you can. Reheat gently on the stove over low heat, adding a splash of stock or cream to loosen the sauce back up.
What to serve with it
Mashed potatoes or rice are great for soaking up the sauce. A simple green salad on the side keeps it from feeling too heavy.
UC
By Untrained ChefPublished 18 April 2026 · Updated 11 July 2026
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