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Plated chicken pieces garnished with fresh herbs, orange slices, cherries, and pineapple chunks, with a serving spoon; a bowl of fruit sits in the background.

Fruited Chicken

Chef Jenn
Fruited Chicken bakes curry and paprika-seasoned chicken breasts under a layer of warm orange, pineapple, and cherries, finished with mint. It's an old dinner party dish that looks far more complicated than it actually is.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 489 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts about 1 ½ – 2 pounds
  • 1/3 cup all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/4 cup vegetable oil
  • 1 cup dry white wine or chicken broth
  • 1 cup canned mandarin orange segments drained
  • 1 cup canned pineapple chunks drained
  • 1 cup Bing cherries canned and drained
  • fresh mint sprigs for garnish

Instructions
 

  • Combine the flour, salt, curry powder, and paprika in a shallow dish.
  • Dredge the chicken breasts in the seasoned flour, shaking off any excess.
  • Heat the oil in a large skillet over medium heat and brown the chicken on both sides, about 3–4 minutes per side. The chicken doesn't need to be cooked through.
  • Transfer the chicken to a 9x13-inch baking dish. Pour the wine or broth around the chicken and cover tightly with foil.
  • Bake at 375°F for 20 minutes.
  • Arrange the drained orange segments, pineapple chunks, and cherries over and around the chicken.
  • Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the chicken reaches 165°F.
  • Transfer the chicken to a serving platter, spoon the fruit over and around the chicken, and reduce the cooking liquid for 5 minutes to thicken slightly, then spoon over top of the chicken.
  • Garnish with fresh mint sprigs before serving.

Notes

Recipe Card Tips

  • Drain the pineapple and orange segments thoroughly before adding them to the pan. Any extra liquid steams the fruit instead of letting it roast.
  • Don't skip the uncovered second bake. That's what caramelizes the fruit and browns the chicken, covering the whole time leaves everything pale and steamed.
 
 

Nutrition

Serving: 1chicken breastCalories: 489kcalCarbohydrates: 46gProtein: 28gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 72mgSodium: 1015mgPotassium: 629mgFiber: 5gSugar: 29gVitamin A: 2011IUVitamin C: 23mgCalcium: 59mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword 1970s chicken recipe, chicken with fruit, fruited chicken, retro dinner party chicken, vintage curry chicken
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