Orange Caper Chicken Recipe - Allrecipes.com
Orange Caper Chicken Recipe
  • READY IN 45 mins

Orange Caper Chicken

Recipe by  

"Easy and very yummy. It's a hit every time I make it, especially when served with a light salad and white wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside.
  2. Melt butter and heat oil in a large skillet over medium heat. Place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat, and set aside.
  3. Increase skillet heat to high, and pour in the orange juice. Cook until reduced by about 1/2.
  4. Stir in the orange zest, capers, and parsley. Return chicken to the skillet, and coat with the orange juice mixture to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and not so tart.

 
Most Helpful Critical Review
Aug 17, 2009

This was a pretty good recipe, but in need of some improvements. I followed the recipe to a T, including the cooking time, using the juice of the oranges I zested, with a little Tropicana added since I didn't quite have enough. I thought the cooking time was a little long, and as another reviewer mentioned, it was difficult to keep the chicken from burning. My main criticism of the recipe is the amount of zest... do you really need a tablespoon? It gave the dish too much bitterness. If I make it again, I will cut it down to a teaspoon. Also, I would probably use brined chicken or marinate the chicken beforehand, in Mojo or some orange-based solution, as I feel it could have really used that orangey flavor throughout the whole breast. Thanks for an interesting recipe!

 

48 Ratings

Jul 11, 2003

I just made this for dinner tonight. While the chicken was cooking I was able to chop the parsley and grate the orange zest so prep was easy. I served it over rice. I asked my family what they would rate it and my brother the chef looks at me and goes "This is good. The chicken is actually tender. You always overcook chicken." Thanks, Davey. Anyway, everyone liked it but we all thought the sauce needed more balance, it was just too sweet. When I make this again I think I'll add some chicken stock to the orange juice. Also, some salt is needed.

 
Sep 30, 2010

Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar.

 
Jan 06, 2005

This was so good! We thought the sauce was perfect, not too sweet or tart. It was great with rice. The only problem was that I didn't want to stop eating! :0)Thanks Heather!

 
Mar 25, 2010

This is one of our weeknight staples, we make it all the time. Tonight we had it with steamed asparagus. Yum!!! Do be sure to add salt to the flour mixture. I've recently discovered that I'm allergic to gluten, so I made it with rice flour and it was still great.

 
May 12, 2005

Cook time was perfect: Very tender, and moist chicken. Capers & zest add a nice touch of tartness to the orange. Surprisingly tasty considering the lack of herb and spice ingredients.

 
Feb 16, 2010

Delicious. Based on several reviews, I marinated the chichen in a white wine / OJ combo and I decreased the zest to 1 teaspoon. The results were very tasty! I've attached a photo which doesn't do the dish justice. I will definitely make again and I will try for a better photo next time!

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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