Orange chicken breast with onions, the orange chicken scaloppine, creamy and delicious like the Lemon Chicken Scaloppine or the Creamy Pistachio Chicken Breast. The chicken breast with orange juice is a very simple, tasty and quick recipe that takes 20-25 minutes to prepare, perfect if you’re tired of eating the usual dry chicken breast that tastes like cardboard — when cooked this way the chicken breast stays soft and juicy. If you never know How to cook chicken, you really must try this solution, the right idea for cooking a stovetop chicken breast that remains soft and very tender! Let’s go to the kitchen and prepare together a recipe for orange chicken scaloppine that will win you over: you’ll see how wonderful it is to dip bread in the delicious sauce that accompanies them! And it’s an inexpensive, practical and tasty main course suitable for the whole family, made in just a few minutes. Ready to discover it together? Let’s go to the kitchen, but first I suggest you look at the Mediterranean Chicken Breast with Onions and Sun‑Dried Tomatoes recipe, the Chicken Breast with Onions and White Wine and the Creamy Pistachio Chicken Breast. If you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile here.)
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chicken Breast with Onions and Orange
- 2.2 lb chicken breast
- 2 oranges (juicy)
- 2 onions (medium)
- to taste salt
- to taste pepper
- 1 sprig rosemary
- 2 leaves bay leaves
- to taste extra virgin olive oil
- as needed all-purpose flour
- 1/2 cup white wine
Tools
- Pan
- Stovetop
Preparation
To prepare this recipe I preferred to buy a whole chicken breast and slice it at home to save a few euros. If you prefer, you can buy it already sliced.
To make the chicken breast with onion and orange, start by peeling, rinsing and chopping the onions. Put them in a large pan, add a good splash of oil, season with salt and let them soften over low heat.
Slice the chicken breast and dredge the slices in flour on both sides so it adheres well.
Move the cooked onions to a container and, in the same pan, add a little more oil, heat it and place the slices in the pan. Let them brown well on one side and then on the other, allowing a nice golden crust to form.
Add the cooked onions you set aside, deglaze with the white wine and once the alcohol has evaporated, pour in the orange juice diluted with a little water (about 3/4 cup orange juice with 1/2 cup water).
Add, if available, two bay leaves and a sprig of fresh rosemary or a pinch of dried rosemary and let the sauce thicken, adjusting the salt; once ready you will only have to wait 5 minutes, bring to the table and serve.
Storage and tips
The chicken breast with onions and orange can be prepared in advance and reheated when needed by adding a little water. Store leftovers in the refrigerator in an airtight container and consume within 24 hours after reheating.
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