Cherry Orange Chicken
Sweet, tangy, and irresistibly savory, Cherry Orange Chicken is a vibrant dish that transforms simple chicken breasts into a flavor-packed masterpiece. This recipe combines freshly squeezed orange juice, zesty orange zest, and tart dried cherries to create a luscious sauce balanced with a touch of honey and savory soy sauce. Perfectly seared chicken is simmered to tender perfection in the fruity glaze, thickened with a cornstarch slurry for a velvety finish. With just 10 minutes of prep and a total cook time of 25 minutes, this dish is a quick and elegant option for weeknight dinners or special occasions. Serve it over rice, quinoa, or roasted vegetables to soak up the citrusy goodness. Bursting with color and flavor, this easy-to-make recipe will become a family favorite! Keywords: Cherry Orange Chicken, citrus glaze chicken, quick chicken dinner, sweet and tangy chicken recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup orange juice (freshly squeezed)
- 1 tablespoon zest of orange
- 0.5 cup dried cherries
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 0.5 cup chicken stock
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the orange juice, orange zest, dried cherries, honey, soy sauce, and minced garlic. Stir well to combine and let the mixture simmer for 2-3 minutes.
Add the chicken stock to the skillet and bring the sauce to a gentle boil. Return the chicken breasts to the pan, reduce the heat to low, and cover the skillet. Let the chicken cook in the sauce for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the sauce, stirring constantly, to thicken it to your desired consistency.
Once the sauce has thickened, remove the skillet from heat. Garnish the chicken with chopped fresh parsley if desired.
Serve the Cherry Orange Chicken hot over a bed of rice, quinoa, or alongside roasted vegetables for a complete meal.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
