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Horizontal image of searing pieces of meat in a liquid in a pan.

Juicy 20-Minute Marmalade Chicken

  • Author: Meghan Yager
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


20-minute marmalade chicken is a quick entree that’s flavorful and extra juicy. Serve it with rice and vegetables for an easy weeknight meal.


  • 2 tablespoons extra virgin olive oil
  • 4 boneless, skinless chicken breasts (about 3.54 pounds)
  • 3/4 teaspoon salt, divided, plus more to taste
  • 3/4 teaspoon ground black pepper, divided, plus more to taste
  • 1 cup homemade or low-sodium chicken stock
  • 2 tablespoons orange marmalade
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange juice
  • 1 teaspoon cornstarch


  1. Add oil to a 12-inch skillet over medium heat, and swirl to coat the pan.
  2. Sprinkle chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add chicken to the pan and cook 4-5 minutes on each side, until cooked through.
  3. While the poultry is cooking, whisk together the remaining salt and pepper, chicken stock, marmalade, mustard, orange juice, and cornstarch in a small bowl.
  4. Remove from the pan and set aside. Reduce heat to low.
  5. Add marmalade mixture to pan and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Taste and season with additional salt and pepper, if desired.
  6. Return chicken to the pan and turn to coat well with sauce. Serve warm, with extra sauce from the pan on the side for dipping if desired.
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Poultry

Keywords: marmalade, chicken