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.
Why?
It’s comforting.
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.
Ingredients needed
- 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
- Couscous
- 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
Wine pairings
- Full-bodied Chardonnay
- Viognier
- Chenin Blanc
- MORE —> the 8 BEST Wines 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?
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Baked Curry Chicken Breasts
Ingredients
- 4 boneless (skinless chicken breasts)
- 3 Tablespoons butter (melted)
- 1 Tablespoons extra virgin olive oil
- 1/3 cup stone ground mustard
- 1/4 cup pure maple syrup from Canada
- 2 Tablespoons curry powder
- 1 pinch ground cayenne pepper
- Salt and pepper (to taste)
- 2 Tablespoons fresh parsley (chopped)
Instructions
- 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.
- Enjoy!
Equipment
Nutrition
I teamed up with Pure Maple from Canada to bring you this post. As always, all opinions are my own.
My whole family (yes, kids included) loved this chicken. It was so flavorful and delicious. I served mine on brioche buns with mayo/mango chutney sauce and mixed greens. I paired it with garlic charred broccolini and baked sweet potato (with some of the yummy sauce from the chicken on top). It was so good! Highly recommend.
Thanks Amy! I love the idea to serve the curry sauce on top of sweet potatoes. That sounds amazing!