Best 5 Curried Chicken Skillet Recipes

Savor the tantalizing flavors of tender chicken enveloped in a creamy, aromatic curry sauce in our Curried Chicken Skillet. This delightful dish combines the richness of coconut milk with a symphony of spices, creating a harmonious balance of flavors. Accompanied by a medley of crisp vegetables, this skillet is a culinary journey that will transport your taste buds to a world of culinary delight.

For those seeking vegetarian indulgence, we offer a delectable Curried Vegetable Skillet, where succulent vegetables take center stage. This vibrant dish bursts with flavors, as fresh bell peppers, carrots, and broccoli are lovingly coated in a creamy curry sauce.

Craving a quick and easy weeknight meal? Our One-Pot Curried Chicken and Rice is your answer. This hassle-free recipe combines tender chicken, fluffy rice, and an array of vegetables in a single pot, resulting in a flavorful feast that comes together in no time.

For a healthier take on this classic dish, our Healthy Curried Chicken Skillet is a perfect choice. Lean chicken breast is simmered in a light coconut milk-based sauce, complemented by a colorful array of vegetables. This guilt-free indulgence is sure to satisfy your cravings without compromising on taste.

Indulge in the culinary delights of our Curried Chicken Skillet and its accompanying recipes. These dishes promise an explosion of flavors that will leave you craving more. Embrace the culinary adventure and embark on a journey of taste sensations like never before.

Here are our top 5 tried and tested recipes!

THAI CHICKEN CURRY

Thai Chicken Curry image

Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 50m

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

Steps:

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g

CHICKEN CURRY

Chicken Curry image

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Provided by Jennifer Segal, inspired by Cooks Illustrated

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

Steps:

Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg

CURRIED CHICKEN THIGHS

Curried Chicken Thighs image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice.

SKILLET CURRIED CHICKEN

Skillet Curried Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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. 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. 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. 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.
Per serving: Calories 469
Total Fat 22 grams
Saturated Fat: 5.5 grams
Protein: 41 grams
Total Carbohydrates: 28 grams
Sugar: 18 grams
Fiber: 4 grams
Cholesterol 129 milligrams
Sodium 345 milligrams

Nutrition Facts : Calories 469 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 129 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 41 grams, Sugar 18 grams

EASY CHICKEN CURRY

Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

Ingredients

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
Use a large skillet: A large skillet will help to prevent the chicken from overcrowding and will allow it to cook evenly.
Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly and will be more likely to stick to the pan.
Cook the chicken in batches: If you have a large amount of chicken to cook, cook it in batches. This will help to prevent the chicken from overcrowding the skillet.
Use a meat thermometer: A meat thermometer is the best way to ensure that the chicken is cooked through. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Serve immediately: Curried chicken is best served immediately. If you need to store it, let it cool completely before storing it in the refrigerator for up to 3 days.

Conclusion:

Curried chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.