Fruity Chicken
Discover the perfect fusion of savory and sweet with this irresistible Fruity Chicken recipe, a delightful main course that pairs tender, golden-seared chicken breasts with a luscious sauce bursting with dried apricots, cranberries, raisins, and juicy pineapple chunks. This easy one-skillet meal features a fragrant blend of orange juice, honey, and fresh rosemary, creating a rich, flavorful glaze that beautifully complements the chicken. Finished in the oven for a perfectly tender texture and thickened with a quick cornstarch slurry, this dish is ideal for family dinners or special occasions. Serve over fluffy rice or creamy mashed potatoes to soak up every drop of the fruity sauce. Ready in under an hour, it's a wholesome, crowd-pleasing recipe perfect for those who adore sweet-and-savory pairings. Keywords: fruity chicken recipe, sweet and savory chicken, chicken with fruit sauce, one-skillet chicken dinner, orange juice chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Mixed dried fruits (apricots, cranberries, raisins)
- 1 cup Pineapple chunks (canned or fresh)
- 1 cup Orange juice
- 1 cup Chicken stock
- 2 tablespoons Honey
- 2 sprigs Fresh rosemary
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the mixed dried fruits and pineapple chunks. Stir for 2 minutes to lightly caramelize.
Pour in the orange juice, chicken stock, and honey. Stir well to combine, scraping up any browned bits at the bottom of the skillet.
Add the fresh rosemary sprigs to the sauce.
Return the seared chicken breasts to the skillet, nestling them into the fruity sauce.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven. Carefully take out the chicken breasts and set them aside, keeping them warm.
In a small bowl, mix the cornstarch with water to make a slurry. Add this to the skillet with the fruity sauce and bring it to a simmer on the stovetop over medium heat. Stir until the sauce thickens, about 2 minutes.
Serve the chicken breasts topped with the fruity sauce. Pair with rice or mashed potatoes for a delicious meal!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 32.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 870 mg | 19% | |
*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.
