Orange-Onion Chicken

This comforting Orange-Onion Chicken is a quick yet elegant weeknight dinner that balances savory and sweet flavors beautifully. The skinless chicken breasts are first browned to develop a rich crust, then simmered gently in a fragrant sauce made from fresh orange juice, red wine, and a packet of dry onion soup mix. The result is tender, juicy meat coated in a glossy, slightly thickened glaze that is equally delicious spooned over fluffy rice or crusty bread. It&# 226;ÂÂs a simple dish that feels special enough for company but easy enough for busy evenings. The natural sweetness of the orange pairs perfectly with the earthy onions and savory chicken, creating a harmonious flavor profile that everyone will love. Serve warm for a satisfying meal.

Cooking Method: Frying, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 123.8

Description

This comforting Orange-Onion Chicken is a quick yet elegant weeknight dinner that balances savory and sweet flavors beautifully. The skinless chicken breasts are first browned to develop a rich crust, then simmered gently in a fragrant sauce made from fresh orange juice, red wine, and a packet of dry onion soup mix. The result is tender, juicy meat coated in a glossy, slightly thickened glaze that is equally delicious spooned over fluffy rice or crusty bread. It&# 226;ÂÂs a simple dish that feels special enough for company but easy enough for busy evenings. The natural sweetness of the orange pairs perfectly with the earthy onions and savory chicken, creating a harmonious flavor profile that everyone will love. Serve warm for a satisfying meal.

Ingredients

3 lg Chicken breasts -- skinless, boneless
2 tbsp shortening
1 pkg dry onion soup mix
1 cup orange juice
1 cup red wine
2 tbsp flour
1/4 cup water

Directions

1
Pat the chicken breasts dry with paper towels and season lightly with salt and pepper if desired.
2
In a large skillet or frying pan, melt the shortening over medium-high heat.
3
Brown the chicken breasts on both sides until golden, about 3-4 minutes per side.
4
Reduce heat to medium-low and sprinkle the dry onion soup mix evenly over the chicken.
5
Pour in the orange juice and red wine, ensuring the liquid covers the bottom of the pan.
6
Cover the pan and simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
7
While the chicken cooks, whisk together the flour and water in a small bowl until smooth and free of lumps.
8
Remove the chicken from the pan and place it on a serving platter. Keep warm.
9
Pour the flour-water slurry into the hot pan drippings, stirring constantly to prevent lumps.
10
Cook the sauce for 2-3 minutes, stirring continuously, until it thickens to a glossy consistency.
11
Spoon the thickened sauce over the chicken and serve immediately with rice or your favorite side dish.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 123.8kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions: You can use butter or olive oil instead of shortening. If you prefer an alcohol-free version, replace the red wine with additional orange juice or chicken broth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.

Tip: For extra flavor, add a pinch of black pepper or a slice of fresh orange on top of each breast while serving.

Safety: Ensure the internal temperature of the chicken reaches 165ÃÂ°F (74ÃÂ°C) before serving.

Keywords: chicken, orange, onion, braised, wine, savory, sweet, weeknight, dinner, easy, comfort food, glaze, simmer, pan sauce, rice, healthy, protein, homestyle, quick, delicious

Read it online: https://www.chefs-mate.com/recipe/orange-onion-chicken/