Juicy baked curry chicken bursting with bold flavor and golden spice—perfect for an easy weeknight dinner. Serve them over a bowl of couscous or rice to soak up all those yummy flavors!
Table of Contents
Ingredient notes
- Chicken Breasts – You can also use chicken thighs if preferred.
- Curry Powder
- Butter + Olive Oil
- Stone Ground Mustard – Or, try using dijon mustard.
- Maple Syrup – You can also use honey or a bit of brown sugar.
- Cayenne Pepper – For a little heat. This is optional.
How to make it
- Marinate: The overnight marinating time really helps the curry flavors to permeate the chicken. But, if you’re running short on time, you could also marinate them for as little as four hours.
- Bake: When you’re ready to eat, simply preheat your oven to 400-degrees. Bake the chicken in the preheated oven, covered, for 20 minutes. Remove the cover, spoon some of the sauce over the chicken, and bake about 15-20 minutes longer, until cooked through (baking time will depend a little on how thick your chicken breasts are).
- Drizzle with Sauce + Enjoy: Before serving, be sure to drizzle even more of those curried pan drippings over the top of your chicken. You’re not going to want to miss any of that flavor!
Tips and tricks
- Letting chicken reach room temperature before baking is recommended because it helps the meat cook faster and more evenly. I recommend pulling the chicken from the fridge 30 to 45 minutes before baking.
- Let the meat rest for at least 5-minutes, tented with foil, after baking. This allows the breasts to reabsorb all of their natural juices, leaving you with meat that is extra moist and flavorful.
What to serve with it
- Click here for MORE side dishes to serve with chicken
Erin’s wine pairings
- Full-bodied Chardonnay
- Chenin Blanc
- MORE → the 8 BEST Wines with Chicken
More chicken recipes
More curry recipes
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Full Recipe
Baked Curry Chicken
This Curried Chicken bakes up deliciously fragrant in the oven. Serve it over a bowl or couscous or rice to soak up all those yummy flavors!
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Serves 4 people
Equipment
Ingredients
- 4 chicken breasts (boneless & skinless )
- 3 Tablespoons butter (melted)
- 1 Tablespoons extra virgin olive oil
- 1/3 cup mustard (stone ground or dijon)
- 1/4 cup maple syrup (pure )
- 2 Tablespoons curry powder
- 1 pinch cayenne pepper (ground )
- Salt and pepper (to taste)
- 2 Tablespoons fresh parsley (chopped)
Instructions
- In a medium bowl whisk together the 3 Tablespoons butter, 1 Tablespoons extra virgin olive oil, 1/3 cup mustard, 1/4 cup maple syrup, 2 Tablespoons curry powder, 1 pinch cayenne pepper and a pinch of salt and pepper. Place chicken breasts in a 9×13 inch baking dish and pour the mixture over chicken. Cover with tin foil and refrigerate for at least 4 hours, or overnight.
- When ready to bake, preheat the oven to 400 degrees.
- Bake the chicken in the preheated oven, covered, for 20 minutes. Remove the cover, spoon some of the sauce over the chicken, and bake about 15-20 minutes longer, until cooked through (baking time will depend a little on how thick your chicken breasts are). The internal temperature should register 165-degrees on a meat thermometer.
- Remove from oven, cover, and allow to rest 5 minutes, before serving. Drizzle some of the pan drippings over the top and serve topped with 2 Tablespoons fresh parsley.
- Enjoy!
Notes
Tips and tricks
-
Letting chicken reach room temperature before baking is recommended because it helps the meat cook faster and more evenly. I recommend pulling the chicken from the fridge 30 to 45 minutes before baking.
-
Let the meat rest for at least 5-minutes, tented with foil, after baking. This allows the breasts to reabsorb all of their natural juices, leaving you with meat that is extra moist and flavorful.
Nutrition
Calories: 443kcal | Carbohydrates: 17g | Protein: 49g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 577mg | Potassium: 971mg | Fiber: 2g | Sugar: 12g | Vitamin A: 553IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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