Chicken with orange sauce is an easy dinner made with pan-fried chicken breast and a smooth, fresh orange sauce made with orange juice, zest, and butter.
This pan-fried chicken breast is served with a silky, buttery orange sauce made with fresh orange juice, orange zest, chicken stock, and a touch of cognac (if you like).
Chicken is my favorite kind of meat, and I cook it often. This chicken with orange sauce is a recipe that I have made many times over the years. The chicken breasts are simply seasoned and pan-fried, then served with a smooth sauce made with fresh orange juice.
The orange sauce is fresh and flavorful without being too sweet, and it goes really well with the chicken. Serve it with potatoes, rice, noodles, or vegetables. If you like cooking with chicken and oranges, have a look at my Orange Roast Chicken using a whole chicken.
Ingredients: 7 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Chicken breasts: I use two large chicken breasts and slice them into thinner pieces before cooking.
Oranges: You will need about ¾ cup/ 200 ml of freshly squeezed orange juice and about 1 teaspoon of orange zest. Since the zest is used, I prefer organic oranges. Either way, wash and dry the oranges well before zesting.
Chicken stock: I usually use homemade chicken stock like the one I make in this recipe for Semolina Dumpling Soup, but your favorite store-bought chicken stock works just as well.
Confectioners' sugar: A small amount is caramelized before adding the orange juice.
Cognac: Cognac adds another layer of flavor to the sauce. You can leave it out if you don't want to use alcohol.
Butter: Use cold, unsalted butter to finish the sauce. Adding it gradually gives the sauce a smooth, velvety texture.
See the recipe card for full information on ingredients and quantities.
How to make chicken with orange sauce
Start with the orange sauce and prepare the chicken while the sauce is reducing.
Oranges: Zest one orange. You will need about 1 teaspoon of zest. Juice both oranges; you should have about ¾ cup/ 200 ml of juice.
Step #1: Place the confectioners' sugar in a small saucepan and cook until caramelized.
Step #2: Carefully add the orange juice and chicken stock. Stir until the caramelized sugar has dissolved into the liquid.
Step #3: Add the orange zest, and bring the sauce to a boil. Reduce the heat and simmer until the liquid has reduced by about half, approximately 10-15 minutes.
Step #4: Strain the sauce through a fine-mesh sieve and return it to the saucepan. Whisk in the butter.
Step #5: Season with salt and pepper and add 1-2 tablespoons of cognac, to taste.
Step #6: Gently pound the chicken breasts with a meat mallet until evenly thick.
Step #7: Season both sides with paprika, salt, and black pepper.
Step #8: Add the chicken and cook for about 3 minutes per side, or until cooked through. Avoid overcooking the chicken.
Can you use the orange sauce with other meats?
Yes. The fresh orange sauce also works beautifully with fish. I especially like it with salmon, but you can use it with other mild fish as well.
The sauce would also be a good match for duck breast or Cast Iron Pork Tenderloin.
What to serve with chicken and orange sauce
This chicken is easy to pair with different side dishes. I particularly like it with Fingerling Smashed Potatoes, Pan-Fried Sweet Potatoes, Buttered Rice, couscous, or pasta.
You can also serve it with steamed or roasted vegetables. The mild chicken and bright orange sauce work with almost any vegetable side.
Leftover chicken can be sliced and added to a sandwich or salad, although I think it is best served warm with the orange sauce.
Chicken with Orange Sauce
Equipment
- Small saucepan
- Skillet or frying pan
- Meat mallet optional, Note 1
- Fine mesh sieve
Ingredients
Orange sauce:
- 2 large oranges you will need 1 teaspoon zest and ¾ cup/ 200 ml juice, Note 2
- 1 tablespoon confectioners' sugar
- ¾ cup chicken stock
- 1-2 tablespoons cognac to taste (optional)
- 2 tablespoons cold butter
- fine sea salt and black pepper
Pan-fried chicken:
- 2-4 chicken breasts depending on size, Note 3
- 2 tablespoons olive oil
- some sweet paprika or other spices of choice
- fine sea salt and black pepper
Instructions
- Sauce: Start by making the sauce; it needs to cook a little longer than the chicken.
- Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice.2 large oranges
- Caramelize the sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps.1 tablespoon confectioners' sugar + ¾ cup chicken stock
- Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes.
- Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve.fine sea salt and black pepper + 1-2 tablespoons cognac
- Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately.2 tablespoons cold butter
- Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces.2-4 chicken breasts
- Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish.fine sea salt and black pepper + some sweet paprika
- Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken for 3 minutes per side or until cooked through. Do not overcook!2 tablespoons olive oil
- Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready.
Notes
- Meat mallet: If you don't have one, you can pound the meat with a small, heavy pan.Â
- Oranges: Make sure that you use unwaxed oranges that are suitable for zesting.
- Chicken: You will need 4 chicken breast portions of about 150 g/ 5.5 oz each.
Thao @ In Good Flavor says
The orange glaze looks amazing and a wonderful way to add flavor to chicken. Such a nice pairing, Adina...and all done in 35 minutes is a plus!
Adina says
Thank you, Thao.
Angie@Angie's Recipes says
I love that orange sauce! Had something similar before and I loved it. Gotta try your recipe next time. Thanks for sharing, Adina.
Adina says
Thank you, Angie, I hope you like it!
allie @ Through Her Looking Glass says
Dear Adina, what a gorgeous dish!!! I love orange with chicken and the cognac was a surprise.
Adina says
The cognac adds a special note, but it can be left out when cooking for kids. Or replaced with Sambuca if you don't care about using alcohol, I found that very exciting as well.
Anu - My Ginger Garlic Kitchen says
This chicken looks super citrusy and delish, Adina. I bet it tasted divine.
Adina says
I loved the tangy taste and the smoothiness of the sauce.
Cheyanne @ No Spoon Necessary says
This chicken looks delicious, dear! Not sure what the other dish was, but i'm glad you chose this one! LOVE that the orange sauce is so versatile! Dinner Deliciousness right here! Cheers!
Adina says
The other dish was a whole chicken stuffed with oranges, I must post it sometime as well, it was yummy! 🙂
Kate @ Framed Cooks says
So beautiful and so delectable looking! I always forget what a great combo chicken and fruit is - must try this one! Pinning!
Adina says
I love chicken with fruits as well. 🙂
Denise Browning@From Brazil To You says
Beautiful and delicious, Adina! A dish that my family would enjoy a lot.
Adina says
Thank you, Denise.
Kathryn @ Family Food on the Table says
Loving the citrus series! Orange and chicken is a favorite combination and this simple sauce looks simply divine! I'm like you - we eat chicken ALL the time and I'm always looking for new ways to enjoy it and make it different - this looks like the perfect answer! (We also eat lots of fish, so I'll have to try this sauce on some salmon soon, too!)
Adina says
I hope you try it, Kathryn, you can leave out the cognac for the kids.
Melanie @ Melanie Cooks says
I'm used to orange chicken version that they serve in Chinese restaurants (small pieces of chicken in orange sauce). Never seen orange chicken in a form of a whole chicken breast, but I'm sure it tastes delicious! Makes me hungry!
Adina says
Thanks, Melanie. I love the Chinese version as well, but never cooked it myself. I have to look for a recipe!
Jess @ Sweetest Menu says
This looks really tasty! I can just imagine how the zesty orange sauce would make the chicken so tender and juicy. Yum!
Adina says
Thank you, Jess. 🙂