Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
12 hrs
total:
12 hrs 45 mins
Servings:
4
Yield:
4 servings
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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.

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  • 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 calories; protein 23g; carbohydrates 19g; fat 19.2g; cholesterol 67mg; sodium 201.7mg. Full Nutrition
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