Orange Chicken Breast in Skillet, a variant of the classic orange chicken breast to always cook with flavor one of the most appreciated foods for its nutritional characteristics. The chicken breast, with its firm meat, lends itself well to different uses in the kitchen and is mainly cooked pre-sliced to prevent it from drying out too much during cooking. The seasoning with orange juice allows us to serve a very succulent chicken breast; indeed, the orange juice helps to cook it without drying out too much and gives it a unique flavor.
The sweetness of the orange, slightly accentuated by the pinch of sugar we add during cooking, contrasts with the flavor of the meat and the aromas we use to season it.
In this recipe, I like to use the whole chicken breast, simply divided into two parts, but if you want to follow the same recipe with sliced chicken breast, you can do so easily. As always, I indicate the ingredients I used and how I cooked them, but never lose heart: take inspiration and adapt it to what you have in the kitchen.
For those who want other recipes for meat main courses, I also remind
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 250.81 (Kcal)
- Carbohydrates 20.17 (g) of which sugars 5.09 (g)
- Proteins 31.57 (g)
- Fat 5.80 (g) of which saturated 1.08 (g)of which unsaturated 0.71 (g)
- Fibers 0.43 (g)
- Sodium 823.20 (mg)
Indicative values for a portion of 183 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.88 lbs chicken breast
- 2 tbsps cornstarch
- to taste salt
- to taste pepper
- to taste dried parsley
- 1 tbsp extra virgin olive oil
- 5.3 oz orange juice (2 large oranges)
- 1 pinch sugar
Tools
- 1 Juicer
- 1 Skillet
Preparation
Prepare the chicken breast by removing the bones and tendons. Divide it into two parts following the natural vertical cut. In a deep dish, prepare a mixture with cornstarch, salt, pepper, and parsley.
Pass the chicken breast in the prepared mixture in the deep dish to cover well the entire surface of the two parts of the breast. You will see that the powders will be used entirely to cover it well. Heat the oil in a skillet and put the chicken breast to brown.
Brown the chicken breast well on all sides, turning it every time it is nicely golden; always cook it with the lid on.
When the chicken breast is well browned, add the orange juice and the pinch of sugar, cover again with the lid, and let it cook for about 15 minutes over moderate but not too low heat. Make cuts in the meat to check that it is well cooked inside and let the juice penetrate well. Be careful not to let the orange juice reduce completely. At first, it will seem very liquid, but during cooking, pay attention as it will start to reduce and should not reduce completely.
NOTES
Orange chicken breast is truly a succulent main dish that will save many impromptu dinners because it is prepared with little and the result will be remarkable both visually and in taste.
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