Breast Of Chicken With Orange Sauce
Tender chicken breasts are baked on a bed of aromatic vegetables and then coated in a vibrant, tangy orange sauce. The sauce is made using the pan juices, ensuring a deep and savory flavor with a bright citrus finish.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 391 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, grated
- 1 tbsporange zest, grated
- 4 pcsboneless, skinless chicken breast
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 120 mldry white wine
baking liquid
- 120 mlorange juice
sauce
- 120 mlorange juice
- 120 mlchicken stock
- 1 tspfresh ginger, finely grated
slurry
- 2 tbspcornstarch
- 30 mlwater, cold
garnish
- 1 pcsorange, thinly sliced
- 1 tbspfresh parsley, chopped(optional)
Equipment
grater · saucepan · oven · cutting board · knife · whisk · small bowl · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 5 min
- 2
Spread the chopped onion, grated carrot, and orange zest in an even layer on the bottom of a shallow baking dish.
About 2 min
Cook’s note: A 9x13 inch (23x33 cm) dish works well for this amount of chicken.
- 3
Season the chicken breasts on all sides with salt and black pepper.
About 2 min
- 4
Arrange the seasoned chicken breasts in a single layer on top of the vegetables in the baking dish.
About 1 min
- 5
In a small bowl, whisk together the orange juice for the baking liquid and the dry white wine.
About 1 min
- 6
Pour the juice and wine mixture over and around the chicken.
About 1 min
- 7
Cover the baking dish tightly with a lid or aluminum foil.
About 1 min
Cook’s note: A tight seal helps steam the chicken, keeping it moist and tender.
- 8
Bake for 45 minutes, or until the chicken is cooked through and the juices run clear.
About 45 min
Cook’s note: Internal temperature should reach 74°C (165°F) on a meat thermometer.
- 9
Carefully transfer the cooked chicken to a plate and cover with foil to keep warm.
About 2 min
- 10
Pour all the cooking liquids and vegetables from the baking dish into a small saucepan.
About 1 min
Cook’s note: Scrape the bottom of the baking dish to get all the flavorful browned bits.
- 11
Add the remaining orange juice for the sauce, the chicken stock, and grated ginger to the saucepan. Bring to a simmer over medium heat.
About 3 min
- 12
In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry.
About 1 min
Cook’s note: Ensure there are no lumps in the slurry for a smooth sauce.
- 13
Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens.
About 2 min
- 14
Pour the thickened sauce over the warm chicken breasts.
About 1 min
- 15
Garnish with fresh orange slices and optional chopped parsley before serving.
About 1 min
Per serving
Nutrition
- Calories
- 391.3kcal
- Protein
- 54.4g
- Carbs
- 21.3g
- Fat
- 6.4g
- Fibre
- 2.3g
- Sugar
- 11.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave until warmed through.
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