One-Pan Coconut Chicken Ramen Bake Recipe -

Bring bold Thai-inspired flavors to the dinner table with this easy One-Pan Coconut Chicken Ramen Bake.

Tender chunks of chicken and ramen noodles are baked in a creamy coconut milk sauce infused with red curry paste, garlic, ginger, soy sauce, and sesame oil.

Everything cooks together in one dish, making this a flavorful, comforting meal with very little cleanup.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Coconut Curry Sauce

1 can (15 ounces) full-fat coconut milk
3/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons red curry paste
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
2 teaspoons sesame oil

Chicken & Aromatics

4 green onions, thinly sliced, with 3 tablespoons reserved for garnish
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

Ramen

4 packages instant ramen noodles
1 ramen seasoning packet, with the remaining 3 packets discarded

For Serving

Sriracha hot sauce, optional

How to Make One-Pan Coconut Chicken Ramen Bake

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly prepare a standard 9×13-inch baking dish and set it aside.

2. Make the Coconut Curry Sauce

Add the coconut milk, water, soy sauce, red curry paste, garlic, ginger, and sesame oil directly to the baking dish. Whisk until the curry paste is completely incorporated and the mixture is smooth.

3. Add the Chicken and Green Onions

Stir most of the sliced green onions into the sauce, reserving about 3 tablespoons for garnish. Add the chopped chicken and one ramen seasoning packet. Toss everything together so the chicken is thoroughly coated in the coconut-curry mixture.

Discard the remaining three seasoning packets to prevent the finished dish from becoming excessively salty.

4. Add the Ramen Noodles

Place the four ramen noodle blocks directly into the sauce. Arrange the chicken mostly around the sides and on top of the noodles rather than allowing it all to settle underneath. This helps the chicken cook evenly while keeping the noodles from becoming overly soft.

5. Bake Covered

Cover the baking dish tightly with aluminum foil to trap the steam. Bake for 22 to 24 minutes, leaving the dish undisturbed during this first stage.

6. Flip the Noodles and Continue Baking

Carefully remove the foil, watching for hot steam. Using tongs, turn each ramen block over so the previously exposed side is submerged in the hot coconut-curry sauce.

Cover the dish again and return it to the oven. Bake for another 5 minutes, or until the chicken is cooked through and the noodles are tender.

7. Toss and Serve

Remove the foil and use tongs or a large spoon to separate and toss the ramen with the chicken and sauce. Make sure everything is evenly coated in the creamy curry mixture.

Finish with the reserved green onions and serve immediately. Add a drizzle of Sriracha if you enjoy extra heat.

Helpful Tips

Arrange the Chicken Carefully

Keep most of the chicken around the noodles rather than completely underneath them. This encourages more even cooking and helps prevent the noodles at the bottom from becoming excessively soft.

Adjust the Curry Paste

Red curry paste brands differ in both heat and saltiness. For a milder dish, begin with 1 1/2 tablespoons instead of 2 tablespoons and adjust the amount in future batches according to your preference.

Add More Vegetables

Make this one-pan meal even more colorful by adding baby spinach, frozen peas, or thin matchstick carrots before baking.

Watch the Seasoning

Because ramen seasoning and soy sauce both contribute salt, using only one seasoning packet helps keep the finished dish from becoming too salty.

Nutrition Information

Per serving:

Nutrient	Amount	% Daily Value
Calories	549	—
Total Fat	29g	37%
Saturated Fat	19g	94%
Cholesterol	64mg	21%
Sodium	1559mg	68%
Total Carbohydrates	40g	15%
Dietary Fiber	3g	9%
Total Sugars	1g	—
Protein	33g	65%
Vitamin C	7mg	7%
Calcium	52mg	4%
Iron	5mg	29%
Potassium	489mg	10%