Simple Baked Curry Chicken with Cling Peaches

Elevate your weeknight dinner game with this Simple Baked Curry Chicken with Cling Peaches, a perfect balance of savory and sweet flavors wrapped in a comforting, one-skillet meal. Tender, golden-browned chicken thighs are paired with juicy cling peaches and a rich curry-infused sauce featuring aromatic spices like cumin and paprika. The addition of sweet peach syrup adds a delightful layer of complexity, while the oven-baking ensures the chicken stays juicy and flavorful. Served over fluffy white rice and optionally garnished with fresh cilantro, this dish is a quick and satisfying meal that comes together in under an hour. Perfect for busy nights or when you’re craving something exotic yet effortless, this recipe blends traditional curry spices with a fresh fruity twist for a crowd-pleasing dinner.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 15 ounces canned cling peaches in syrup
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 tablespoons curry powder
• 1 teaspoon paprika
• 0.5 teaspoons ground cumin
• 0.5 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 4 cups white rice, cooked (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and 1/2 tablespoon of curry powder.

Step 3

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and cook the diced onion for 3-4 minutes, until softened. Stir in the minced garlic, remaining curry powder, paprika, and cumin, and cook for another 1 minute until fragrant.

Step 5

Drain the cling peaches, reserving 1/4 cup of their syrup. Add the peaches and the reserved syrup to the skillet, along with the chicken broth. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Nestle the seared chicken thighs back into the skillet, spooning some of the sauce over the top.

Step 7

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).

Step 8

Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with chopped cilantro, if using.

Step 9

Serve the baked curry chicken and cling peaches over a bed of cooked white rice, spooning extra sauce on top.

Nutrition Facts

Serving size	(1953.6g)

Amount per serving	% Daily Value*
Calories	2516.7

Total Fat 75.6g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 6089.9mg	0%
Total Carbohydrate 321.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 71.6g
Protein 132.1g	0%

Vitamin D 28IU	0%
Calcium 234.4mg	0%
Iron 15.5mg	0%
Potassium 2181.5mg	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: 27.3%

Protein: 21.2%

Carbs: 51.5%