Best Orange Thyme Chicken Recipes

ORANGE-THYME CHICKEN IN GARLIC SAUCE

Steps:

• Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

HAZELNUT CHICKEN WITH ORANGE THYME CREAM

Steps:

• Remove peel and white pith from orange.
• Cut between membranes with small sharp knife to release orange segments.
• Using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
• Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
• Dredge chicken in flour, shaking off excess.
• Dip into egg, then into hazelnut mixture, shaking off excess.
• Melt butter in heavy large skillet over medium heat.
• Add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
• Transfer to plates.
• Tent with foil to keep warm.
• Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
• Reduce heat and simmer until reduced to 2/3 cup.
• Season with salt and pepper.
• Add orange sections.
• Spoon sauce over chicken and serve.

ORANGE THYME CHICKEN BREASTS

Steps:

• Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
• Add chicken and coat well.
• Cover and refridgerate overnight.
• Preheat the oven to 350.
• Place chicken covered with marinade on a baking sheet.
• Bake, basting occasionally, until cooked, about 30 minutes.

HAZELNUT CHICKEN WITH ORANGE THYME CREAM

Steps:

• 1. Cut each chicken breast in half.
• 2. Mix together hazelnut pieces, bread crumbs and thyme.
• 3. Set aside.
• 4. Prepare egg wash.
• 5. Beat egg lightly with water, and add salt and pepper.
• 6. Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture.
• 7. Shake off excess.
• 8. Chill until ready to use.
• 9. Melt butter in heavy pan.
• 10. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes.
• 11. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream.
• 12. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly.
• 13. Add orange sections and season to taste with salt and pepper.
• 14. Remove chicken breasts from pan and pour sauce over them.

ORANGE THYME CHICKEN

Steps:

• Heat oven to 180 C.
• Combine all ingredients but chicken in a saucepan.
• Stir over low heat until melted and well combined.
• Cool slightly then add chicken.
• Toss to coat then chill for 15 minutes.
• Place 1 cup of water in a roasting pan.
• Position wire rack over pan.
• Place chicken on rack, bake 35 minutes.
• Brush every 10 minutes with reserved marinade.

ORANGE THYME CHICKEN BREASTS

Steps:

• Mix marinade. Add chicken and coat well. Cover and refrigerate overnight. Preheat oven to 350. Place chicken, covered w/ marinade, on a baking sheet. Bake, basting occasionally, until cooked, about 30 mins.

ORANGE THYME CHICKEN

Steps:

• Preheat oven to 400F. Arrange thighs in a square glass casserole dish so they are touching eachother. Do not raise from bottom of pan. Insert orange slices under thigh skin with some thyme, sprinkle top with thyme. Add orange juice to bottom of pan until chicken is half immersed. Put pan in oven and reduce temp to 325F. Cook for 2h, basting chicken with OJ.

CHICKEN THIGHS GLAZED WITH ORANGE-THYME-CUMIN RECIPE - (4.4/5)

Steps:

• Chicken thighs should be skinless. If they come with the skin, remove it and trim off any surface fat. Rinse and pat try with paper toweling. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Bring the mixture to a boil, then add the chicken. If the chicken thighs still have bones add the chicken thigh bone side down. If boneless the smooth side should go down. Cover and reduce heat to med-low and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium-high and continue cooking until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.

ORANGE-THYME CHICKEN IN GARLIC SAUCE

Steps:

• Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.