Chicken with Mushroom Curry Sauce

Elevate your dinner game with this irresistible Chicken with Mushroom Curry Sauce, a dish that marries bold, aromatic spices with creamy, savory comfort. Juicy, pan-seared chicken breasts are nestled in a luxurious curry-infused sauce brimming with tender mushrooms, fragrant onions, and a touch of smoked paprika for subtle depth. Finished with a splash of heavy cream and bright hints of fresh cilantro and lemon juice, this one-skillet recipe strikes the perfect balance between rich and refreshing. Ready in just 50 minutes, it's the ultimate crowd-pleaser, perfect for serving over fluffy rice or with warm naan to soak up every last drop of the velvety sauce. Whether you're craving a cozy weeknight meal or hosting a dinner party, this chicken curry is guaranteed to delight your taste buds.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 250 grams button mushrooms, sliced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 4 servings cooked rice or naan

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Season the chicken breasts with half of the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and cook for 3-4 minutes until soft and translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown.

Step 6

Sprinkle in the curry powder, ground cumin, and smoked paprika. Stir to coat the mushrooms evenly in the spices and cook for 1 minute.

Step 7

Pour in the chicken broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Step 8

Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low. Simmer for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 9

Remove the chicken from the skillet and set aside on a plate. Stir the heavy cream into the sauce and simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.

Step 10

Season the sauce with the remaining salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.

Step 11

Return the chicken to the skillet to coat in the creamy mushroom curry sauce.

Step 12

Garnish with freshly chopped cilantro, if desired, and serve hot with cooked rice or naan on the side.

Nutrition Facts

Serving size	(2426.5g)

Amount per serving	% Daily Value*
Calories	3402.2

Total Fat 159.4g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 897.4mg	0%
Sodium 5325.3mg	0%
Total Carbohydrate 208.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 13.4g
Protein 249.1g	0%

Vitamin D 36.4IU	0%
Calcium 265.6mg	0%
Iron 21.8mg	0%
Potassium 3495.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 30.5%

Carbs: 25.6%