Creamy Orange Chicken Recipe -
Creamy Orange Chicken Recipe
  • READY IN 30 mins

Creamy Orange Chicken

Recipe by  

"Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
  2. Stir in chives, season to taste with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2005

This was the most delicious thing I've ever made! I made a few adustments, though, a lower fat version. I pounded out the chicken, and used 1/4 cup of flour and didn't even use all of it. I seasoned the flour with salt and pepper. I sprayed the pan generously with Pam and sprayed the side of chicken facing up, after I put the chicken in the pan. I fried the chicken til done and removed them.I added 1/4 cup of triple sec orange liquor to deglaze the pan,and added 1/4 cup heavy cream and 1/4 fat free milk. I added a splash of the lite syrup from the oranges, and 1/4 cup of OJ. I used an 11oz. can of mandarin oranges, (the whole can, drained)I reduced it a little bit. I served it with broccoli and brussel sprouts and wide egg noodles. Yum Yum! p.s. I also added more salt, it needs salt!

Most Helpful Critical Review
Mar 20, 2004

If you like a very delicate orange flavor then this recipe as it stands is for you. My family and I enjoyed it but were a little disapointed. I will try it again with some additions. Perhaps some orange juice concentrate and adding a splash of the orange liqueur at the end of cooking. On the whole a nice recipe but it "needs something" as my husband said.


12 Ratings

May 21, 2009

It was so tasty and filling! I served with noodles and everyone still raves about what a great cook I am! :)

Apr 27, 2008

As you can see from my photo, my oranges fell apart as soon as they got warm, which wasn't a horrible thing, but unexpected. The other reviews didn't mention this, so maybe it was the brand (Festival). I doubled the recipe, cut the chicken into bite-size pieces, and used penne pasta. I subbed brandy extract and O.J concentrate (quite a bit) for the orange liqueur. I had to add salt and pepper to this as it was a little bland. Hit each serving with a dash of cayenne. I may try this again with a different brand of Mandarins, as my husband really loved it. Thanks!

Jul 26, 2007

I love this dish. It does leave a large amount of extra sauce, but it's good on rice.

Apr 03, 2006

I used this sauce recipe as a drizzle for Pecan Crusted Chicken. It was delish, but a little sweet. I added some fresh basil and blendered the whole thing. It was a hit at dinner. Thanks!

Jul 23, 2006

I was not impressed at all with this recipe. The cream didn't have much flavor and neither did the chicken. Maybe if it was marinated first? I will not be making this one again.

Sep 27, 2010

I MUST have done something wrong here. It tasted like boiled chicken with orange alcohol in it. I'm sure it was something I did and not the recipe so please feel free to try it yourself and tell me where I might have gone wrong. Yikes.


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  • Calories
  • 727 kcal
  • 36%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 44.8 g
  • 69%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 78 mg
  • 3%

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

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