These Baked Curry Chicken Breasts with maple syrup bake up deliciously fragrant in the oven. Serve them over a bowl of couscous or rice to soak up all those yummy flavors!
You’re going to LOVE this chicken dish.
It’s got warming spices.
It’s dressed up with a fall favorite flavor – maple.
Plus, it’s super easy to bake these Curried Chicken Breasts in the oven.
The night before you plan to make them, place them in a curry marinade that’s made with just 6 simple ingredients.
- 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.
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.
Of course, the maple syrup you’re using matters in this recipe. If you’ve got some in your refrigerator, look at the label. If you see more than one ingredient, it’s not pure maple syrup. I’m using 100% pure maple syrup from Canada. This natural sweetener has an unmatched flavor that adds a beautiful depth and complexity to this dish. You’ll know the real maple difference when you taste it!
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).
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!
What to serve with it
- Creamy Raita Sauce
- Instant Pot Rice
- Instant Pot Quinoa
- Cherry Tomato Salad with Roasted Lemons
- Thai Cucumber Salad
- Asian Cucumber Salad with Toasted Rice Powder
- Click here for MORE side dishes to serve with chicken
More chicken recipes
- Chicken Marsala with Mustard & Mascarpone
- Curry Chicken Skewers with Lime
- 30 Minute Easy Chicken Piccata
- Chicken Gyro Quinoa Bowl
- Pickle Brine Chicken
- 30 Minute Easy Chicken Marsala
More curry recipes
- Creamy Thai Curry Meatballs
- Indian Lamb Curry
- Potato Vindaloo Curry
- Butternut Squash Curry
- Curry Chicken Skewers
Did you try this curried chicken breast recipe?
If you loved this baked curry chicken breasts recipe, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Baked Curry Chicken Breasts
- In a medium bowl whisk together the butter, olive oil, dijon, maple syrup, curry, cayenne 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 parsley.
I teamed up with Pure Maple from Canada to bring you this post. As always, all opinions are my own.