Baked Curry Chicken

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 40

Marinating & Resting Time: 4 5

Total Time: 4 55

Servings: people

Calories: 443kcal

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!

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 9x13 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!

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.