Best Orange Balsamic Chicken Recipes

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

ORANGE AND BALSAMIC CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
• Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS

Steps:

• Spray skillet with cooking spray.
• Heat 2 teaspoons olive oil in a large skillet over medium heat.
• Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
• Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
• Cook about 5 minutes, until tender.
• Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
• Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet.
• Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
• Stir in remaining balsamic vinegar just before serving.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning.
• When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
• Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
• Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
• Serve with rice and a crisp green salad.

ORANGE-BALSAMIC CHICKEN

Steps:

• Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
• Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
• Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
• Stir in vinegar. Reduce heat to medium.
• Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

ORANGE BALSAMIC CHICKEN THIGHS-RACHEL RAY

Steps:

• Heat the olive oil over medium high heat.
• Season the chicken with salt and pepper and add to the hot skillet.
• Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
• Transfer the chicken to a platter.
• Wisk the balsamic vinegar and marmelade into the skillet.
• Lower the heat and simmer for 1 minute.
• return the chicken to the pan and coat with the sauce.
• Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
• Sprinkle the pecans on the chicken and serve.

GRILLED ORANGE BALSAMIC CHICKEN

Steps:

• Combine first 5 ingredients to make marinade.
• Place chicken in non-metal pan along with the marinade.
• Cover and refrigerate for 3 to 12 hours, turning chicken frequently.
• Grill until chicken is thoroughly cooked.

PINEAPPLE ORANGE BALSAMIC CHICKEN

Steps:

• Seperate the chicken into pieces as you like and let dry. If the breasts are quite large, cut them in half. Combine the remaining ingredients and use a wisk to emulsify. Divide in half. Place half of the marinade in a gallon bag with the chicken pieces for 30 minutes. Save the other half for a sauce. Grill the chicken on medium to low heat using great care to keep the sugars from turning too black, a little is nice. About 45 minutes. Remove from the gill and apply the sauce that was saved.

ORANGE BALSAMIC GLAZED CHICKEN THIGHS

Steps:

• 1. In a large skillet over med high heat add the oil. Season the chicken with salt, pepper and poultry seasoning. Place in hot oil and cook until browned on both sides.
• 2. Throw in the rosemary and garlic. Mix the marmalade, balsamic vinegar, and chicken stock and pour over the chicken
• 3. Continue to cook over med low heat until chicken is no longer pink inside and the sauce has reduced to a sticky glaze. Add the green onions at the last minute.
• 4. Place the chicken on a plate top with arugula and dress the arugula with any left over sauce in the pan.

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

ORANGE BALSAMIC CHICKEN WITH VEGETABLES (WW)

Steps:

• Preheat oven to 350 degrees F. Line large rimmed baking pan with foil.
• In a large skillet over medium high heat heat the oil and then add shallots and cook for 3-5 minutes, stirring often. Stir in orange juice and thyme and bring to a boil, cook until it is reduced by half (2-5 minutes). Add vinegar and honey and cook another minute. Remove from heat and transfer to a bowl.
• Wipe out skillet and spray with Pam and set over medium high heat. Add fennel and cook, stirring for 5 minutes or until lightly browned. Stir in carrots and chicken broth, reduce heat, cover and cook until vegetables are tender (10-15 minutes). Remove from heat and stir in orange zest and 1/4 teaspoon salt.
• Meanwhile place chicken in pan and sprinkle with pepper and remaining salt. Brush with sauce/glaze. Bake until chicken is done (15-20 minutes).
• Serve chicken with vegables.

ORANGE BALSAMIC CHICKEN

Steps:

• Mix OJ, zest, balsamic vinegar, salt, pepper, cinnamon and nutmeg in a large ziplock bag. Place chicken in bag and seal. Marinade in refrigerator up to 2 hours.
• Preheat oven to 350.
• Remove chicken from marinade, don't throw away marinade, you will use it for the glaze.
• Place chicken on a rack in a roasting pan and roast uncovered for 1 hour.
• Make glaze but putting marinade and honey in a saucepan. Simmer until liquid is reduced by half and slighly thick.
• Brush chicken pieces with glaze after 30 minutes of roasting and every 15 minutes after that.

ORANGE-BALSAMIC CHICKEN

Steps:

• Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
• Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
• Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
• Stir in vinegar. Reduce heat to medium.
• Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.