ORANGE-THYME CHICKEN IN GARLIC SAUCE
The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.
Nutrition Facts : Calories 303 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 611mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ORANGE ROASTED CHICKEN THIGHS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
CHICKEN BREASTS WITH ORANGE GLAZE
Wake up the flavor chicken with an easy orange glaze made from orange marmalade, mustard, orange juice and soy sauce. It's citrus delicious!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg
ORANGE THYME CHICKEN BREASTS
I found this recipe in an issue of Parade in January of 2005...it's pretty tasty and not too fattening. I prefer to use chicken tenders instead of chicken breasts.
Provided by Global Girl
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
- Add chicken and coat well.
- Cover and refridgerate overnight.
- Preheat the oven to 350.
- Place chicken covered with marinade on a baking sheet.
- Bake, basting occasionally, until cooked, about 30 minutes.
Nutrition Facts : Calories 236, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 116.4, Carbohydrate 12, Fiber 0.2, Sugar 11.2, Protein 27.5
ORANGE-GARLIC CHICKEN BREASTS
Steps:
- Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
- Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BRAISED ORANGE CHICKEN
Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
- Cook and stir onion in the same skillet until softened, about 5 minutes.
- Stir in garlic; cook and stir until fragrant, about 1 minute.
- Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
- Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g
ORANGE BAKED CHICKEN BREASTS
Here's a recipe that I found online and wanted to try. It was originally written using split chicken breasts, but I changed it by using boneless skinless chicken. It worked out extremely well and has become one of mine and my family's favorite healthy chicken recipes.
Provided by SmoochTheCook
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken and dry well with absorbent towels. Combine remaining ingredients. Pour mixture over chicken, and refrigerate 1 hour.
- Bake uncovered at 350 degrees for 45 minutes, basting occasionally.
- Source: Southern Living Cookbook for Two.
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