I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.

    Advertisement
  • Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.

  • Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.

  • Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

Nutrition Facts

349.2 calories; 23 g protein; 19 g carbohydrates; 67 mg cholesterol; 201.7 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2013
I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe:-) I thought it produced a very juicy tasting chicken. I was surprised that it did not have an overwhelming orange taste to it. The sauce is yummy and I didn't have any white wine but I did have red wine so I used that in the sauce and it still tasted great. That is the only thing I did differently about this recipe otherwise I followed it exactly. I wouldn't change anything. Great dish! Read More
(6)

Most helpful critical review

Rating: 3 stars
01/12/2019
Pretty decent. Nice and mild with that hint of orange. Near the end I thickened the sauce with a tablespoon of cornstarch and water but it was nothing out of this world. Not worth the excessive work. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/23/2013
I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe:-) I thought it produced a very juicy tasting chicken. I was surprised that it did not have an overwhelming orange taste to it. The sauce is yummy and I didn't have any white wine but I did have red wine so I used that in the sauce and it still tasted great. That is the only thing I did differently about this recipe otherwise I followed it exactly. I wouldn't change anything. Great dish! Read More
(6)
Rating: 5 stars
03/15/2013
Husband made a half batch of this recipe and it was super delicious! Easy and the instructions provided are excellent for the recipe. Will make again and again... as long as we can find blood oranges for sale! Read More
(4)
Rating: 5 stars
02/28/2013
Loved this! I used the juice of 4 blood oranges in my sauce because I bought a bag of smaller sized ones but it came together beautifully. My husband came home from work and the first words out of his mouth were "What smells SO GOOD?" We loved the flavor and will definitely make it again. Read More
(3)
Advertisement
Rating: 5 stars
02/19/2017
Around here blood oranges typically end up in a margarita or a martini so this entry is something completely new. I did made a few alterations the first was using blood orange flavored olive oil that I already had in and second I did not use two separate pans. Rather removed the chicken to rest then added the onions and garlic to the same pan. After softened i added the wine chicken stock and using a flat whisk scraped all the brown bits from the bottom of the pan. before returning the chicken to the pan to finish cooking through. Then I added the honey and some Corn starch (mixed with cold water to make a paste) to thicken the sauce. This turned out great and I will definitely make again. Thanks for sharing!! Read More
(3)
Rating: 5 stars
01/29/2013
This is an all year recipe in my house but it is especially yummy this time of year when blood oranges are in season! Read More
(2)
Rating: 5 stars
06/02/2018
It was amazing! I did add a little extra garlic and accidentally doubled the honey. I was worried that it would be too sweet but it was still perfect. I will definitely make it again. Read More
Advertisement
Rating: 5 stars
02/25/2016
Made this for only 2 servings but kept the amounts for a 4-serving gravy... Turned out AMAZING!! ABSOLUTELY a do-again in our family!! Read More
Rating: 2 stars
03/29/2014
Meh.. Not very flavorful. SAUCE WAS BETTER ON THE WHITE RICE THAN ON THE CHICKen. Read More
Rating: 4 stars
01/28/2015
This was a decent meal. We liked it but we didn't love it. The only thing I did differently was omit the honey because my husband hates sweet flavors with meat and I added a bit of cornstarch to thicken the sauce. We ate it on rice and it was pretty good. I would probably make this again. Read More
Rating: 3 stars
01/12/2019
Pretty decent. Nice and mild with that hint of orange. Near the end I thickened the sauce with a tablespoon of cornstarch and water but it was nothing out of this world. Not worth the excessive work. Read More