Best Orange Balsamic Glazed Chicken Recipes

Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

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 Glazed Chicken image

Provided by Recipe Reader

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 lbs boneless skinless chicken thighs (8 thighs)
salt & freshly ground black pepper
1 teaspoon poultry seasoning
2 -3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

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.

Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2

ORANGE-BALSAMIC GLAZED CHICKEN image

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

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 Glazed Chicken Thighs image

Provided by barbara lentz

Categories Chicken

Time 25m

Number Of Ingredients 11

2 Tbsp olive oil
4 large boneless skinless chicken thighs
salt and pepper
2 tsp poultry seasoning
3 clove garlic minced
2 sprig(s) rosemary minced
1/3 c orange marmalade
1/2 c chicken stock
1/3 c balsamic vinegar
2 green onions finely chopped
2 c baby arugula

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.