A delicious and flavorful dish featuring chicken breasts glazed with a sweet and tangy orange balsamic sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts — about 680 g
1 tablespoon (15 mL) olive oil
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) black pepper
½ teaspoon (2.5 mL) garlic powder
120 mL fresh orange juice
60 mL balsamic vinegar
2 tablespoons (30 mL) honey
1 tablespoon (15 mL) orange zest
2 cloves garlic, minced
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) butter
Fresh parsley or orange slices, for garnish
Instructions
Pat the chicken breasts dry. Season both sides with salt, pepper, and garlic powder.
Heat the 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 nearly cooked through. Remove the chicken and set aside.
In the same skillet, add the orange juice, balsamic vinegar, honey, orange zest, minced garlic, and Dijon mustard. Stir well and bring to a gentle simmer.
Cook for 4–6 minutes, stirring occasionally, until the mixture thickens slightly and becomes glossy.
Return the chicken to the skillet. Spoon the glaze over the chicken and simmer for another 3–5 minutes, turning once, until the chicken reaches an internal temperature of 74°C.
Remove the skillet from the heat and stir in the butter until melted and the glaze is silky.
Garnish with fresh parsley and orange slices. Serve immediately with rice, roasted vegetables, or a fresh salad.
Notes
Ensure the chicken is cooked to an internal temperature of 74°C for safety.
This dish pairs well with a variety of sides such as rice or vegetables.
Leftovers can be stored in the refrigerator for up to 3 days.