Curry Citrus Chicken
Brighten up your dinner routine with this Curry Citrus Chicken, a vibrant fusion of warm spices and zesty citrus flavors. Succulent, golden-seared chicken breasts are simmered in a rich sauce made with freshly squeezed orange and lemon juice, aromatic curry powder, and a hint of honey for a touch of sweetness. Infused with ground cumin, coriander, and paprika, this dish delivers layers of bold, aromatic flavor in every bite. Finished with a sprinkle of fresh cilantro and a burst of orange zest, it’s the perfect balance of savory, tangy, and fresh. Quick to prepare in just 45 minutes, this recipe makes a beautifully satisfying main dish that pairs effortlessly with fluffy steamed rice or roasted vegetables. Whether you’re entertaining guests or spicing up a weeknight meal, this one-pan recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup orange juice
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon orange zest
Instructions
Season both sides of the chicken breasts with a pinch of salt and pepper. Set aside.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Add the chicken breasts to the pan and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and paprika. Toast the spices for 1 minute to release their flavors.
Pour in the orange juice, lemon juice, chicken broth, and honey. Stir well to combine.
Return the chicken breasts to the pan, ensuring they are submerged in the sauce.
Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove the pan from heat and stir in the chopped cilantro and orange zest.
Serve the curry citrus chicken with steamed rice, quinoa, or roasted vegetables, spooning the sauce generously over the top. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 45.4 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2883 mg | 61% | |
*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.
