Skillet Curried Chicken
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 469 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 129 milligrams
- Sodium
- 345 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 41 grams
- Sugar
- 18 grams
Ingredients
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
Directions
- 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.
- Per serving: Calories 469
- Total Fat 22 grams
- Saturated Fat: 5.5 grams
- Protein: 41 grams
- Total Carbohydrates: 28 grams
- Sugar: 18 grams
- Fiber: 4 grams
- Cholesterol 129 milligrams
- Sodium 345 milligrams
