Chicken A La Orange
Juicy chicken breasts are coated in a flavorful chili-flavored flour, then simmered in a tangy orange sauce with orange segments, creating a bright, savory dish perfect for any occasion.
Ingredients
Instructions
- Combine flour with chili powder.
- Coat chicken breasts with the flour mixture.
- In a 10-inch skillet, over medium-high heat, cook chicken until browned on all sides in butter.
- Stir in remaining flour mixture, shredded orange peel, orange juice, sugar, and salt.
- Reduce heat to low, cover, and simmer for 30 to 40 minutes or until chicken is tender.
- Add orange sections and heat through before serving.
Tips & Substitutions
For a lighter version, consider using skinless chicken breasts. If you want to enhance the flavor, marinate the chicken in orange juice and spices for a few hours before cooking. You can also substitute the chili powder with paprika for a milder taste. Ensure the chicken is cooked thoroughly by checking that the internal temperature reaches 165°F.
Serving Suggestions
Serve Chicken A La Orange with a side of Broccoli-Cauliflower Tossed Salad for a refreshing contrast. This dish pairs well with rice or quinoa to soak up the flavorful sauce. For a complete meal, consider adding a light dessert like a fruit sorbet or a simple green salad to round out the meal.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a skillet over low heat with a splash of orange juice to retain moisture, or microwave it in short intervals until warmed through. Avoid overheating to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken A La Orange contains roughly 452 calories, with 4g protein, 37g carbohydrates, and 35g fat. It is an excellent source of vitamin C (158% of the Daily Value), dietary fiber (55% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute chicken with turkey or even pork tenderloin. Ensure to adjust the cooking time accordingly, as different meats may require varying times to cook through. Just make sure the internal temperature reaches the safe level for the type of meat you choose.
What can I do if I don't have orange peel?
If you don't have shredded orange peel, you can use a bit of lemon zest as a substitute for a different citrus flavor. Alternatively, a splash of orange juice can be added to the sauce for that citrusy note, but it will alter the texture slightly.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance and store it in the refrigerator. Just reheat it gently on the stove or in the oven. This can help the flavors meld together, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).