Blood Orange Chicken

Blood Orange Chicken

by Justine Charles 2 years ago
4.4 (10)
30 minutes
349.2 kcal
19 g carbs
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Description

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
  • 4 skinless, boneless chicken breast halves
  • 2 blood oranges, juiced
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • ½ onion, minced
  • 3 cloves garlic, chopped
  • 3 blood oranges, juiced
  • ¾ cup chicken stock
  • 3 tablespoons dry white wine
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon honey
Directions
  1. 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. 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. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 349.2 kcal
carbohydrates: 19 g
protein: 23 g
saturated fat: 4.9 g
cholesterol: 67 mg
sodium: 201.7 mg
fiber: 0.8 g
sugar: 14.4 g