Simple Baked Curry Chicken with Cling Peaches
Elevate your weeknight dinner game with this Simple Baked Curry Chicken with Cling Peaches, a perfect balance of savory and sweet flavors wrapped in a comforting, one-skillet meal. Tender, golden-browned chicken thighs are paired with juicy cling peaches and a rich curry-infused sauce featuring aromatic spices like cumin and paprika. The addition of sweet peach syrup adds a delightful layer of complexity, while the oven-baking ensures the chicken stays juicy and flavorful. Served over fluffy white rice and optionally garnished with fresh cilantro, this dish is a quick and satisfying meal that comes together in under an hour. Perfect for busy nights or when you’re craving something exotic yet effortless, this recipe blends traditional curry spices with a fresh fruity twist for a crowd-pleasing dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 15 ounces canned cling peaches in syrup
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 tablespoons curry powder
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 0.5 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 cups white rice, cooked (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and 1/2 tablespoon of curry powder.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and cook the diced onion for 3-4 minutes, until softened. Stir in the minced garlic, remaining curry powder, paprika, and cumin, and cook for another 1 minute until fragrant.
Drain the cling peaches, reserving 1/4 cup of their syrup. Add the peaches and the reserved syrup to the skillet, along with the chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with chopped cilantro, if using.
Serve the baked curry chicken and cling peaches over a bed of cooked white rice, spooning extra sauce on top.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 528 mg | 11% | |
*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.
