Orange Raspberry Chicken
Elevate your weeknight dinner with this vibrant and flavorful Orange Raspberry Chicken recipe! Tender, golden-seared chicken breasts are simmered in a glossy sauce made with sweet raspberry preserves, tangy orange juice, and a hint of zesty citrus. This dish combines the perfect harmony of sweet and savory flavors, further enhanced by aromatic garlic and a touch of fresh orange zest. A thickened glaze lightly cloaks the chicken, while optional garnishes of fresh raspberries and parsley add a beautiful and refreshing finishing touch. Ready in just 40 minutes, this recipe is perfect for a hassle-free yet gourmet meal that pairs beautifully with rice, roasted vegetables, or a crisp green salad. Whether you're hosting guests or looking for a family dinner with a burst of fruity flavor, this Orange Raspberry Chicken is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orange juice
- 0.5 cup raspberry preserves
- 1 teaspoon orange zest
- 2 cloves minced garlic
- 0.5 cup chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons water
- 0.5 cup fresh raspberries (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add the orange juice, raspberry preserves, orange zest, and minced garlic. Stir and cook for 2-3 minutes, allowing the flavors to combine.
Add the chicken stock to the skillet and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with water until smooth. Add this slurry to the skillet, stirring constantly. Cook for 1-2 minutes until the sauce thickens.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and let simmer on low heat for 10-12 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from heat and let the chicken rest for 5 minutes. If desired, garnish with fresh raspberries and chopped parsley before serving.
Serve the Orange Raspberry Chicken warm with your choice of sides, such as rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 26.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 618 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.
