Skillet Curried Chicken

Total Time:
40 min
20 min
20 min

6 servings

  • 2 tablespoons vegetable oil
  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 2 1/2 tablespoons Madras curry powder
  • Kosher salt
  • 1 small Spanish onion, chopped
  • 1 Granny Smith apple, cored and chopped
  • 5 tablespoons golden raisins
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • Honey, optional
  • 1/4 cup toasted slivered almonds
  • 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.

  • 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.

  • 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.

  • 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    FN_FN Kitchens Homemade Frozen Chicken Fingers.tif

    This recipe is featured in:

    Healthy Weeknight Dinners