Published Mar 21st
Creamy Orange Chicken
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 servings Calories 727.5

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

Recipe Ingredients

  • 3 tablespoons olive oil
  • ½ cup flour
  • 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 2 fluid ounces orange flavored liqueur, or to taste
  • ½ cup canned mandarin orange segments, drained
  • ¼ cup chopped fresh chives
  • ½ cup heavy cream

Cooking Directions

  1. 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. 2 Stir in chives, season to taste with salt and pepper.

Nutrition Facts

  • Calories 727.5
  • Carbohydrate 43.3 g
  • Cholesterol 142.4 mg
  • Fat 44.8 g
  • Fiber 1.3 g
  • Protein 27.7 g
  • Saturated Fat 17.2 g
  • Sodium 77.9 mg
  • Sugar 18 g


  1. 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.
  2. It was so tasty and filling! I served with noodles and everyone still raves about what a great cook I am! :)
  3. 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 - Read more ...
  4. I love this dish. It does leave a large amount of extra sauce but it's good on rice.
  5. 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.
  6. 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!
  7. 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 - Read more ...
  8. 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 - Read more ...