orange marmalade chicken recipe
The Best orange marmalade chicken recipe
I’ve been making orange marmalade chicken for years, and it’s one of those recipes that just never gets old. The sweet-tart glaze from the marmalade caramelizes so nicely on the chicken, giving it that perfect balance of sticky and savory.
My kids absolutely love it—even the picky one who usually pushes away anything with a sauce. It’s one of those meals that feels special enough for a weekend dinner but easy enough to throw together on a busy weeknight.
Click here for: low sodium chicken breast recipe
What I really appreciate about this recipe is how simple the ingredients are, yet how much flavor they pack. The marmalade adds natural sweetness without needing a ton of added sugar, and the orange juice keeps the chicken juicy.
Plus, it’s a great way to get a little vitamin C into the meal without anyone even noticing. I usually serve it with rice or roasted veggies, and it’s always a hit. If you’re looking for a dish that’s quick, flavorful, and family-friendly, this one’s a winner.
Orange Marmalade Chicken
A sweet and tangy chicken dish featuring the bright flavors of orange marmalade, soy sauce, and ginger. This quick and easy recipe is perfect for a weeknight dinner with a touch of elegance.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup orange marmalade
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
👨🍳Directions
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1 Season the chicken breasts with salt and black pepper on both sides.
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2 Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
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3 In the same skillet, reduce the heat to medium and add the orange marmalade, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using). Stir well to combine and let the mixture simmer for 2-3 minutes.
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4 Whisk the cornstarch slurry to recombine, then slowly pour it into the skillet while stirring constantly. Cook for an additional 1-2 minutes, or until the sauce thickens.
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5 Return the chicken to the skillet and spoon the sauce over the top. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 3-4 minutes to absorb the flavors.
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6 Garnish with sesame seeds and sliced green onions before serving. Serve hot with steamed rice or roasted vegetables.
🔧Equipment
- Large skillet with lid
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Orange Marmalade Chicken Works
This orange marmalade chicken is one of those recipes that just works every time—simple enough for a weeknight but special enough for company. The sweet-tart glaze caramelizes beautifully, and the flavors are bright and familiar without being boring, so it’s always a hit with both kids and adults. Whether you’re feeding your family or hosting a potluck, it’s an easy, reliable dish that feels a little fancy without any extra effort.
Click here for: rosemary chicken breast recipe
❓ Frequently Asked Questions About Orange Marmalade Chicken
1. What type of oranges should I use for the marmalade in this recipe?
You can use any type of sweet oranges, such as navel or Valencia oranges, to make the marmalade. Seville oranges are also a great choice if you prefer a slightly bitter flavor. If you’re using store-bought marmalade, choose a high-quality, chunky orange marmalade for the best texture and taste.
2. Can I make this recipe ahead of time?
Yes, you can prepare the orange marmalade chicken ahead of time. Cook the chicken as directed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet or microwave before serving. The flavors often deepen when made ahead, making it even more delicious.
3. What can I serve with orange marmalade chicken?
Orange marmalade chicken pairs well with a variety of sides. Some popular options include steamed jasmine or basmati rice, roasted or steamed vegetables like broccoli or green beans, or a fresh salad with a citrus vinaigrette. For a heartier meal, try serving it with mashed potatoes or crusty bread to soak up the sauce.
4. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work very well in this recipe and can add extra richness and flavor. Since thighs are darker meat, they may take a bit longer to cook—about 25-30 minutes instead of 20-25 minutes for breasts. Be sure to cook them until they reach an internal temperature of 165°F (74°C).
5. How can I thicken the sauce if it’s too runny?
If the sauce is too thin after cooking, you can thicken it by simmering it for a few extra minutes to reduce it. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir it into the sauce, and cook for another 1-2 minutes until it thickens. Be careful not to overcook it, as the marmalade can burn easily.
