Braised Orange Chicken

Braised Orange Chicken

The Gruntled Gourmand 53

"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."

Ingredients 1 h {{adjustedServings}} servings 543 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cook and stir onion in the same skillet until softened, about 5 minutes.
  3. Stir in garlic; cook and stir until fragrant, about 1 minute.
  4. Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  5. 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.
Tips & Tricks
Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

Spicy Orange Chicken Wings

The perfect wings for people who love spicy orange takeout chicken!


  • Cook's Note:
  • I often substitute chili-infused olive oil for the red pepper flakes. This recipe will allow for more thighs to be added dependent upon the size of the skillet.
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Reviews 4

  1. 6 Ratings

laura v

Good, flavorful recipe. I did not have orange juice so I used the juice of two whole oranges and added a little water so there was enough liquid. I also added some of the orange pulp to ensure it had enough flavor. I also did not have canned tomatoes so I used one whole fresh tomato. Even with my substitutions, this was an easy recipe with great flavor; I will be making it again.


This was an easy recipe to follow. The flavor is very subtle. The changes I made are: stewed tomatoes with Italian seasoning instead of diced tomatoes and I used a whole chicken (fryer). It took almost 2 hours to make with the whole chicken (I did not cut it into pieces). I also didn't use the optional alcohol. The chicken was very tender.


I tweeked this recipe a little. I used tangerines in place of oranges and chopped sweet red pepper in place of pepper flakes. This is by far one of the best chicken dished I've ever maede. And Suuuuper easy.