Spicy Honey Orange Chicken Breasts with Mushrooms
Elevate your weeknight dinner game with these irresistibly flavorful Spicy Honey Orange Chicken Breasts with Mushrooms. This recipe combines tender seared chicken with a zesty orange garlic marinade that's perfectly balanced with the sweetness of honey, the umami of soy sauce, and the fiery kick of sriracha. Sautéed mushrooms add earthy depth to the dish, while a touch of cornstarch thickens the sauce to a rich, glossy finish. Quick to prepare in just 40 minutes, this one-pan wonder is ideal for busy nights and pairs beautifully with rice, quinoa, or roasted vegetables. Bursting with bold flavors and customizable heat levels, it’s a perfect blend of sweet, spicy, and savory that the whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup orange juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or hot chili sauce
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cups fresh mushrooms, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for extra heat)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a mixing bowl, whisk together the orange juice, honey, soy sauce, sriracha, and minced garlic to create the marinade.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 3–4 minutes on each side until golden. Remove and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once melted, stir in the sliced mushrooms and cook for about 5 minutes, until they release their moisture and become tender.
Pour the prepared marinade into the skillet with the mushrooms and stir well. Bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Cover and let cook for 10–12 minutes, flipping the chicken once halfway through, until the chicken is fully cooked (internal temperature reaches 165°F or 74°C).
In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the skillet to thicken the sauce. Let it simmer for another 2–3 minutes until the sauce reaches your desired consistency.
If desired, sprinkle red chili flakes for extra heat and garnish with fresh parsley before serving.
Serve the Spicy Honey Orange Chicken Breasts with Mushrooms over rice, quinoa, or alongside roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 65.7 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3705 mg | 79% | |
*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.
