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Blood Orange Chicken
Blood Orange Chicken
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
775 minutes
Enhance chicken with vibrant citrus notes and elevate the pan sauce with the stunning color of blood oranges.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 2 blood oranges, juiced
  • salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 0.5 onion, minced
  • 3 cloves garlic, chopped
  • 0.75 cup chicken stock
  • 3 tablespoons dry white wine
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon honey
Instructions:
  • In a glass or ceramic bowl, add chicken breasts and squeeze the juice of two blood oranges over them. Cover with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
  • Take the chicken out of the marinade and gently shake off any extra. Season the chicken with salt and pepper, then discard the leftover marinade.
  • In a large skillet over medium heat, sauté the chicken in olive oil for 4 minutes on each side. Remove from skillet and cover with aluminum foil on a plate.
  • Squeeze the last three vibrant blood oranges to extract their delicious juice.
  • Heat butter in a skillet until melted over medium heat. Add onion and garlic; sauté until onion is translucent and garlic starts to brown, around 5 minutes. Pour in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Add chicken back to the skillet, cover, and simmer on low until cooked through, about 7 minutes per side. Ensure chicken reaches 165 degrees F (74 degrees C) with a thermometer. Plate and serve.
  • Simmer honey in the pan juices until dissolved and the sauce thickens, approximately 2 minutes. Drizzle over chicken before serving.

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