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Orange Chicken

Orange Chicken

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Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet


  1. Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
  2. In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
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Oh my GOD!! This was awesome - I did however make a few changes. Instead of broth and flour I used a can of "cream of chicken" soup. I used red pepper flakes instead of regular black pepper and I added a bit of whole garlic(minced) and soy sauce. I also used apricot preserves as well as orange marmalade. It was better then Panda Express!!


I'm going to be honest, this was horrible. I didn't even serve it. I had the chicken sauteed, and the sauce simmering and it smelled awful, I was ready to add the chicken but decided to give the sauce a taste first, I'm sure glad I did, It was the worst. I thought it was maybe just me so I called my husband over and made him try it. After that it went straight down the drain and I made the chicken into a different recipie. I love marmelade so that was not the problem. It was the combination of all of the flavors, they just did not go together I thought.


This recipe is fabulous! I've made it for friends on many occasions, and I've never had a dissatisfied customer. When I make it, I add 1/4 cup of soy sauce to tame the sweetness/orange flavor. I also use two skillets and cook the chicken and sauce simultaneously. Oh and to the geniuses who complained about the taste of orange peel, how about you STRAIN THE SAUCE before serving it? I always look forward to cooking this dish!