Orange Balsamic Chicken
Elevate your weeknight dinner with this vibrant and flavor-packed Orange Balsamic Chicken recipe. Juicy, golden-browned chicken breasts are marinated in a zesty blend of fresh orange juice, balsamic vinegar, honey, and fragrant rosemary, then simmered in a luscious, citrus-infused glaze. The subtle sweetness of orange juice and honey pairs perfectly with the tangy richness of balsamic vinegar, while hints of garlic and orange zest add layers of complexity to every bite. This quick and easy dish is ready in just 40 minutes, making it ideal for busy weeknights or casual entertaining. Serve with roasted vegetables, a side of rice, or creamy mashed potatoes for a complete and satisfying meal. Garnished with fresh parsley for a pop of freshness, this Orange Balsamic Chicken is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Fresh orange juice
- 0.25 cup Balsamic vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Orange zest
- 0.25 cup Chicken broth
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a medium bowl, prepare the marinade by mixing together orange juice, balsamic vinegar, olive oil, honey, minced garlic, rosemary, salt, black pepper, and orange zest.
Place the chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over the top. Ensure the chicken is fully coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Preheat a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the liquid, and pat the chicken dry with paper towels for better browning.
Add 1 tablespoon of olive oil to the skillet. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, pour in the reserved marinade and bring to a boil. Lower the heat to medium and add the chicken broth, stirring to combine.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the skillet to thicken the sauce, cooking for 2-3 minutes until glossy and slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and cook for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Once done, remove the chicken from the skillet and place on a serving platter. Drizzle the remaining sauce over the chicken.
Garnish with fresh parsley and serve hot with your choice of side dishes, such as roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 602 mg | 13% | |
*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.
