Citrus Marmalade Chicken
Citrus Marmalade Chicken
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup orange marmalade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon orange zest, for garnish
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, whisk together the orange marmalade, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes until well combined. This will be your citrus marmalade glaze.
⏱️ 5 min
- 3
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 2 min
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side, until golden brown. This creates a nice crust and helps lock in juices.
⏱️ 8 min
- 5
Pour about half of the citrus marmalade glaze over the seared chicken breasts in the skillet, ensuring they are evenly coated.
⏱️ 2 min
- 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F. During the last 5 minutes of baking, brush the chicken with the remaining glaze.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley and orange zest before serving. Serve with your favorite side dishes like rice or steamed vegetables.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Citrus Marmalade Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup orange marmalade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon orange zest, for garnish
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, whisk together the orange marmalade, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes until well combined. This will be your citrus marmalade glaze.
⏱️ 5 min - 3
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 2 min - 4
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side, until golden brown. This creates a nice crust and helps lock in juices.
⏱️ 8 min - 5
Pour about half of the citrus marmalade glaze over the seared chicken breasts in the skillet, ensuring they are evenly coated.
⏱️ 2 min - 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F. During the last 5 minutes of baking, brush the chicken with the remaining glaze.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min - 8
Garnish with fresh chopped parsley and orange zest before serving. Serve with your favorite side dishes like rice or steamed vegetables.
⏱️ 3 min