Blood Orange Chicken

Blood Orange Chicken

6
Carrot Top Christie 2

"I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!"

Ingredients 12 h 45 m {{adjustedServings}} servings 349 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
  2. Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
  3. Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
  4. Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
Tips & Tricks
How to Make Chicken Parmesan

Discover the secret to Chef John’s perfect chicken parmesan.

Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
dmphax
3/15/2013

Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again... as long as we can find blood oranges for sale!

Ashley Geist
3/23/2013

I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe :-) I thought it produced a very juicy tasting chicken. I was surprised that it did not have an overwhelming orange taste to it. The sauce is yummy, and I didn't have any white wine, but I did have red wine, so I used that in the sauce and it still tasted great. That is the only thing I did differently about this recipe, otherwise, I followed it exactly. I wouldn't change anything. Great dish!

jrbaker
2/28/2013

Loved this! I used the juice of 4 blood oranges in my sauce because I bought a bag of smaller sized ones, but it came together beautifully. My husband came home from work and the first words out of his mouth were, "What smells SO GOOD?" We loved the flavor, and will definitely make it again.