Chicken with Orange Juice and Fresh Herbs
Elevate your weeknight dinner game with this vibrant and flavorful Chicken with Orange Juice and Fresh Herbs recipe! Juicy chicken breasts are pan-seared to golden perfection and then simmered in a luscious sauce of freshly squeezed orange juice, zesty orange peel, and a fragrant medley of fresh rosemary and thyme. A touch of honey adds natural sweetness, while garlic and black pepper round out the savory notes. The final reduction delivers a velvety, citrus-forward glaze that is perfect for spooning over rice, roasted vegetables, or a crisp side salad. With just 15 minutes of prep and a total cook time of 25 minutes, this easy yet elegant dish is a quick way to bring bright, herbaceous flavors to your table. Garnished with freshly chopped parsley, this recipe is as visually stunning as it is delicious—perfect for both family meals and dinner parties!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup freshly squeezed orange juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme leaves
- 2 tablespoons honey
- 1 teaspoon orange zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a small bowl, mix together orange juice, olive oil, minced garlic, rosemary, thyme, honey, orange zest, salt, and black pepper. Set aside.
Pat the chicken breasts dry with paper towels. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Sear the chicken breasts in the skillet for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, pour in the prepared orange juice mixture, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the water and stir well. Return the chicken breasts to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and let the chicken cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the skillet and place on a serving platter. Increase the heat on the skillet to medium-high and allow the sauce to reduce slightly, about 3-4 minutes, until thickened to your liking.
Pour the reduced sauce over the chicken and garnish with freshly chopped parsley.
Serve warm with your choice of sides, such as rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 55.3 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2348 mg | 50% | |
*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.
