Chicken Breasts Baked with Curried Cream Sauce
Elevate your weeknight dinner routine with these succulent Chicken Breasts Baked with Curried Cream Sauce. This irresistible recipe combines perfectly seared chicken breasts with a rich, aromatic cream sauce infused with curry powder, ground cumin, and paprika. The golden-brown chicken is oven-baked to tender perfection in a skillet, soaking up the bold flavors of the spiced sauce made with heavy cream, savory chicken broth, and a splash of zesty lemon juice. Garnished with fresh cilantro for a burst of freshness, this dish pairs beautifully with fluffy rice, warm naan, or roasted vegetables. Ready in under an hour, this effortless yet elegant meal is a must-try for fans of creamy curry-inspired dishes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1.5 cups heavy cream
- 0.5 cups chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon lemon juice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering.
Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, curry powder, ground cumin, paprika, and garlic powder. Cook for 1 minute, stirring constantly, to release the spices' aroma.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
Stir in the heavy cream and lemon juice, then reduce the heat to low. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Transfer the skillet to the preheated oven and bake, uncovered, for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped cilantro, if desired, before serving.
Serve the chicken breasts with the curried cream sauce draped over the top. Pair with rice, naan bread, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 220.9 g | 442% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
