Skillet Curried Chicken

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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. 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. 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. 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.
  5. Per serving: Calories 469
  6. Total Fat 22 grams
  7. Saturated Fat: 5.5 grams
  8. Protein: 41 grams
  9. Total Carbohydrates: 28 grams
  10. Sugar: 18 grams
  11. Fiber: 4 grams
  12. Cholesterol 129 milligrams
  13. Sodium 345 milligrams 
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