Marmalade Chicken

orange marmalade chicken





This recipe is a nice change from your ordinary chicken with minimal seasoning that you may end up dipping in BBQ sauce (hopefully a “healthier one”) and is light and refreshing; perfect for Spring (which is hopefully right around the corner)! Try serving it with roasted veggies (asparagus, green beans, carrots, etc. check out some of the vegetable sides we have), a nice side salad loaded with veggies (fresh broccoli, cauliflower, carrots, cucumber, tomato) or a side of quinoa pilaf.


1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar (I used apple cider vinegar since I had it on hand)
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large onions, minced
1 teaspoon freshly grated orange zest


  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons oil and onions to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 1 to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest. Serve with steamed veggies or a side salad.

Nutritional Information

Per serving (makes 4 servings of chicken):

213 calories

8 g fat ( 1 g sat , 5 g mono )

68 mg cholesterol

10 g carbohydrates

27 g protein

246 mg sodium

55 mg potassium.





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Filed under Poultry, Uncategorized

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