Orange Caper Chicken

Orange Caper Chicken

36

"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

45 m servings 285 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 48 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 w...

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 ...

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!

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 all...

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.

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'...

Surprisingly good and easy to make. I'm 13 and this is what I make for dinner when my parents would like a brake :)

I had some trouble getting the chicken cooked throughly without burning it. Taste was fantastic with refried beans and pico for a fresh Mexican twist.