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Grand Marnier Chicken

Grand Marnier Chicken


"Absolutely the BEST Chicken recipe ever. Nothing more to say!"
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40 m servings 981 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 981 kcal
  • 49%
  • Fat:
  • 66.4 g
  • 102%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
  2. Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
  3. Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
  4. Bake for 20 to 25 minutes in the preheated oven, until bubbly.

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Read all reviews 25
  1. 38 Ratings

Most helpful positive review

My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications...

Most helpful critical review

The breadcrumb and parm amt was excessive.

Most helpful
Most positive
Least positive

My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications...

While I thought this was a very nice dish and would happily recommend it to others, I do have a recipe for a Grand Marnier Chicken that I like better. I seasoned the chicken with garlic powder,...

I was actually looking for a recipe to finish the turkey portion I "overbought" the day before and I had a taste for orange. This recipe turned out to be the perfect solution. I tried it again...

***** Great ***** Will Do again - No Question about it. The Best Chicken Breast recipe that I have found. (Try using "Tenders") The Reducing takes some time, and should be figured into the Ti...

Excellent recipe. Thank you so much. Made it for a dinner party with a trained chef. She loved it. As did everyone else. My husband was a little aprehensive about the orange juice and wine...

YUM! This was delicious. I used four chicken breasts (I didn't cut them up into smaller tenders) and I browned them in 3 tablespoons of olive oil. A full cup seemed like way too much.

This has become a staple in my house since I discovered it a year or so ago - but I just realized that I had never rated it. Over time I have adapted it to make the breading a little easier, and...

This recipe is a HUGE hit and very easy to prep. Reduction sauce time can be cut down a little by using frozen concentrate OJ instead of regular Orange Juice. Recipe is easily prepared ahe...

The reduction did take a long time.

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