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
Rich, creamy Thai curry that's become our go-to weeknight dinner. The coconut milk makes it silky smooth.
Instructions
- 1
Heat oil in a large pan over medium heat. Add the panang curry paste and fry for 1-2 minutes until fragrant.
- 2
Pour in the coconut milk gradually while stirring constantly to prevent the paste from clumping.
- 3
Add chicken pieces and cook for 5-7 minutes until the chicken starts to turn white on all sides.
- 4
Stir in fish sauce, palm sugar, and lime leaves. Let it simmer gently for 10-15 minutes until chicken is fully cooked.
- 5
Add the bell pepper and cook for another 3-4 minutes until just tender.
- 6
Taste and adjust seasoning with more fish sauce or sugar if needed. Garnish with fresh basil leaves and serve with jasmine rice.
Per average serving
630
Calories
kcal
50
Protein
g
29.9
Carbs
g
39.3
Fat
g
10.1g
Fiber
10g
Sugar
941mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
630
Calories
kcal
50
Protein
g
29.9
Carbs
g
39.3
Fat
g
10.1g
Fiber
10g
Sugar
941mg
Sodium
Tips from the kitchen
- Fry the curry paste in the oil until you can smell it properly, about a minute or two. That step wakes up the spices, so don't rush past it.
- Pour the coconut milk in slowly while stirring. Dump it all at once and the paste sits in clumps that won't break down later.
- Slice the chicken breast thin and even so it cooks through in that 10 to 15 minute simmer without going dry. Cut a thick piece in half if you want to check it.
- Add the bell pepper near the end so it keeps a bit of bite. Five minutes too early and it goes soft.
- Taste before you serve and balance it. The fish sauce brings salt, the palm sugar rounds it out, so nudge whichever one feels missing.
Ways to vary it
- Swap the chicken breast for thigh if you like it a little richer. Thigh holds up well to the simmer and stays tender.
- You can stir in a handful of green beans or some sliced eggplant along with the bell pepper for more veg.
- If you want it hotter, add a sliced red chili when you fry the paste. Panang is mild on its own.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It freezes okay, though the coconut milk can split a touch on thawing, so stir it well as it warms. Reheat gently on the stove over low heat, not a roaring boil, or the sauce can go grainy.
What to serve with it
Jasmine rice is the obvious match for soaking up the sauce. A few cucumber slices on the side cut through the creaminess nicely.
UC
By Untrained ChefPublished 5 February 2026 · Updated 11 July 2026
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