Valencia Chicken Breasts
Brighten up your dinner table with Valencia Chicken Breasts, a zesty and aromatic dish that combines tender chicken with the vibrant flavors of fresh orange juice, honey, and a hint of garlic. This easy skillet recipe is perfect for weeknights yet elegant enough for special occasions, featuring a citrus-infused sauce that's both sweet and savory. The chicken is seared to golden perfection and then simmered in a luscious glaze enhanced with paprika, thyme, and a splash of chicken broth for depth. Garnished with fresh parsley and orange slices, this stunning dish pairs beautifully with steamed vegetables, rice, or a crisp citrus salad. Ready in just 40 minutes, Valencia Chicken Breasts is a flavorful, one-pan meal that transforms everyday ingredients into an unforgettable feast!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 cup Orange juice, freshly squeezed
- 1 teaspoon Orange zest
- 3 cloves Garlic, finely minced
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons Honey
- 0.5 cup Chicken broth
- 2 tablespoons Parsley, freshly chopped
- 4 slices Orange slices, for garnish
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 3–4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the garlic to the skillet. Sauté for 30 seconds, stirring frequently, until fragrant.
Stir in the orange juice, orange zest, paprika, thyme, honey, and chicken broth. Bring the mixture to a simmer.
Return the chicken breasts to the skillet. Cover and cook for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Turn the chicken halfway through cooking to ensure even coating with the sauce.
Once the chicken is fully cooked, remove it from the skillet and increase the heat to high. Allow the sauce to simmer and reduce for about 3–5 minutes until slightly thickened.
Spoon the reduced sauce over the chicken breasts and sprinkle with freshly chopped parsley.
Garnish with orange slices and serve hot. This dish pairs beautifully with steamed vegetables or a light citrus salad.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 59.7 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2646 mg | 56% | |
*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.
