Sauteed Chicken with Curried Apples
Elevate your weeknight dinner game with this Sauteed Chicken with Curried Apples recipe—a perfect balance of savory and sweet flavors with a hint of warming spice. Juicy, pan-seared chicken breasts are nestled in a rich and creamy curry-infused sauce, studded with tender green apple wedges and caramelized onions for an unexpected burst of flavor. The aromatic blend of curry powder, fresh ginger, and garlic brings a delightful depth to the dish, while a touch of heavy cream ties it all together. Ready in just 40 minutes, this standout entrée is perfect for busy evenings yet elegant enough for entertaining. Serve it over fluffy rice or crusty bread to soak up every drop of the irresistibly spiced sauce, and garnish with a sprinkle of fresh cilantro for a vibrant finish. Whether you're a curry enthusiast or looking to try something new, this dish offers a unique twist on comfort food that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces green apples
- 1 medium, diced yellow onion
- 1 tablespoon curry powder
- 1 teaspoon grated ginger
- 2 minced garlic cloves
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh cilantro
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the chicken breasts in the skillet for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
Reduce heat to medium and melt the butter in the same skillet.
Peel and core the green apples, then slice them into thin wedges. Add the apple slices and diced onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the apples soften and the onions become translucent.
Stir in the curry powder, grated ginger, and minced garlic. Cook for another minute to release the aromas of the spices.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits on the bottom.
Return the chicken breasts to the skillet and reduce the heat to low. Simmer for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the skillet and set aside on a serving plate.
Stir the heavy cream into the skillet with the apples and sauce, then cook for 2-3 minutes to thicken slightly.
Spoon the curried apple sauce over the chicken breasts and garnish with chopped fresh cilantro.
Serve immediately with rice, quinoa, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.3 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2637 mg | 56% | |
*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.
