Description
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.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts (about 3.5–4 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
Instructions
- Add oil to a 12-inch skillet over medium heat, and swirl to coat the pan.
- 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.
- While the poultry is cooking, whisk together the remaining salt and pepper, chicken stock, marmalade, mustard, orange juice, and cornstarch in a small bowl.
- Remove from the pan and set aside. Reduce heat to low.
- 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.
- 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