Chicken Breasts in Curried Cream Sauce
Tender, golden chicken breasts meet a luxurious, spice-infused curried cream sauce in this flavorful and easy-to-make recipe. "Chicken Breasts in Curried Cream Sauce" combines the mellow heat of curry powder with the aromatic depth of cumin and coriander, all balanced by the richness of heavy cream and a splash of chicken broth. Sautéed onions and garlic create the perfect base for the creamy, aromatic sauce, while the chicken simmers to juicy perfection, soaking up every bit of flavor. Ready in just 40 minutes, this one-pan dish is ideal for weeknight dinners or casual entertaining. Serve it over fluffy steamed rice or alongside warm naan bread for a meal that’s both satisfying and exotic. Garnish with fresh cilantro for a pop of vibrant color and added freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and ground black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Add the minced garlic, curry powder, ground cumin, and ground coriander to the skillet. Stir and cook for 1 minute to toast the spices and enhance their flavor.
Slowly stir in the heavy cream and chicken broth, scraping the bottom of the skillet to incorporate any browned bits for added flavor.
Bring the sauce to a gentle simmer. Return the chicken breasts to the skillet, coating them with the sauce. Cover the skillet and cook for 15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust the seasoning with additional salt or pepper, if necessary.
Garnish with freshly chopped cilantro, if desired, and serve hot over steamed rice or with warm naan bread.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 7327 mg | 319% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2174 mg | 46% | |
*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.
