Best Orange Braised Chicken Breasts With Capers Recipes

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CITRUS CHICKEN



Citrus Chicken image

This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 boneless chicken breasts
Salt and black pepper
1/4 cup flour
1 large orange
2 limes
1 tablespoon sugar

Steps:

  • Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
  • Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
  • With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
  • Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams

COCOA-ORANGE BRAISED CHICKEN



Cocoa-Orange Braised Chicken image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't made it yet, but the recipe description sounds like it is inspired by mole--but quicker and easier to make. My DH loves mole, so I want to try this out on him and see if he likes it!

Provided by Halcyon Eve

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs, trimmed of fat
2 tablespoons olive oil
1 onion, peeled and chopped (about 1/2 lb)
2 garlic cloves, peeled and minced
1 1/2 tablespoons unsweetened cocoa powder (not Dutch process cocoa)
1 1/2 tablespoons chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon (preferably Ceylon)
1 1/4 cups reduced-sodium fat-free chicken broth, divided
2 oranges, washed and patted dry (about 1 1/2 lbs total)
1/4 cup orange muscat dessert wine (or use a sweet white wine, if you can't find the dessert wine)
salt
Italian parsley (sprigs for garnish, also called flat-leaf parsley)

Steps:

  • Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
  • Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
  • Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
  • Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
  • Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
  • When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Nutrition Facts : Calories 394.8, Fat 16.6, SaturatedFat 3.5, Cholesterol 188.9, Sodium 226.5, Carbohydrate 15.1, Fiber 3.8, Sugar 8.6, Protein 46.5

BRAISED ORANGE CHICKEN



Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
  • Cook and stir onion in the same skillet until softened, about 5 minutes.
  • Stir in garlic; cook and stir until fragrant, about 1 minute.
  • Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  • Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS



Zesty Braised Chicken With Lemon and Capers image

Recipe from Food and Wine (w/ some modifications). I also added artichokes and the juice of half a lemon after the wine was reduced. I served this with egg noodles, rice or potatoes. The recipe calls for bone in chicken thighs, I used chicken breasts and reduced the baking time to 20 minuets, depending on how thick the breasts are. I also used Chardonnay instead of Sauvignon Blanc.

Provided by tasteeone

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
salt & freshly ground black pepper
all-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves
1 1/2 cups sauvignon blanc wine
1 1/2 cups chicken stock, preferably homemade
4 lemon zest (1-inch strips)
4 fresh thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Steps:

  • Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
  • Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
  • Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

Nutrition Facts : Calories 469.5, Fat 27, SaturatedFat 8.7, Cholesterol 110.8, Sodium 285.2, Carbohydrate 6.1, Fiber 0.1, Sugar 1.5, Protein 32.9

BAKED ORANGE CHICKEN



Baked Orange Chicken image

This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

1/2 cup orange juice
1 tablespoon reduced-sodium soy sauce
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons orange marmalade

Steps:

  • In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

ORANGE CHICKEN WITH CAPERS



Orange Chicken With Capers image

This recipe is originally from a free recipe card that I picked up at safeway. It makes a great meal served over rice or couscous and is pretty fast and easy.

Provided by anonymous

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
3 tablespoons flour
3 tablespoons butter
3/4 cup chicken broth
1 large seedless orange, peeled and sectioned
1 tablespoon small caper, drained
2 teaspoons orange zest

Steps:

  • Pound chicken to an even thickness. Season the flour with salt and pepper to taste and place it in a large plastic bag with the chicken breasts. Shake to.
  • coat the chicken in the flour - reserve the leftover flour in the bag.
  • In a large nonstick skillet over medium-high heat melt the butter. Add the chicken and cook for 4-5 minutes per side until nicely browned.
  • In a small bowl, combine the chicken broth and the leftover flour. Push the chicken to the edge of the skillet, add the broth mixture, orange segments and capers. Stir lightly and spoon over the chicken.
  • Reduce the heat to medium-low and cook, covered for 5 minutes or until the sauce is slightly thickened and the chicken is cooked through.
  • Stir in the orange zest, spoon sauce over chicken and serve.

Nutrition Facts : Calories 262.6, Fat 12.1, SaturatedFat 6.2, Cholesterol 98.4, Sodium 416.8, Carbohydrate 10.4, Fiber 1.4, Sugar 4.5, Protein 27.2

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