Chicken with Creamy Orange Sauce
Creamy, tangy, and full of bright citrusy flavor, this Chicken with Creamy Orange Sauce is a delightful twist on a takeout favorite. Perfect for a cozy dinner or a special family meal, this recipe brings together tender chicken and a velvety orange-infused sauce that’s sure to impress.
Table of Contents
Chef’s Tips
- Searing the Chicken: Sear the chicken in hot oil for a golden-brown crust that locks in moisture and adds depth of flavor.
- Sauce Thickening: Stir the cornstarch slurry well before adding it to the sauce to ensure a smooth, lump-free consistency.
- Customizing Creaminess: Adjust the cream cheese quantity to make the sauce as rich or light as you prefer.
Ingredients
- 4 lbs chicken (breasts, thighs, or a combination)
- 3 tbsp oil
- 1/4 cup brandy (or 3 tbsp dry red wine + 1 tbsp vodka)
- 1/2 cup white wine vinegar
- 1/2 cup lemon juice
- 1/4 cup fresh orange juice
- 1/2 tsp orange extract
- 1 tsp grated orange zest
- 1/2 cup 1:1 stevia powder
- 6 oz cream cheese, cubed
- 2 tbsp cornstarch mixed in 1/4 cup water (slurry)
- 8 green onions, finely sliced
- Salt and pepper, to taste
Substitutions
- Orange Juice: Use packaged unsweetened orange juice if fresh oranges aren’t available.
- Cream Cheese: Substitute with mascarpone cheese or hung curd for a slightly different flavor profile.
- Cornstarch: Replace with arrowroot powder, tapioca flour, or rice flour as a thickening agent.
Instructions
- Prepare the Chicken
- Heat the oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown. Transfer the chicken to a 9×13 baking dish.
- Make the Sauce
- In a mixing bowl, combine the brandy (or substitute), white wine vinegar, lemon juice, orange extract, orange zest, stevia powder, and fresh orange juice. Stir well.
- Bake the Chicken
- Pour the sauce mixture over the chicken. Cover the dish with aluminum foil and bake at 350°F for 50 minutes or until the internal temperature of the chicken reaches 180°F.
- Prepare the Creamy Sauce
- Remove the chicken from the baking dish and cover it with foil to keep warm. Strain the juices from the baking dish into a medium saucepan and heat over medium-low heat.
- Add the cream cheese to the saucepan, stirring until fully melted and combined.
- Stir the cornstarch slurry into the sauce and bring it to a boil, stirring frequently until thickened.
- Finish and Serve
- Season the sauce with salt and pepper to taste. Pour the sauce over the chicken.
- Garnish with sliced green onions and serve immediately.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much.
FAQs
- Can I use boneless chicken? Yes, boneless chicken works well and reduces cooking time. Adjust baking time to prevent overcooking.
- What can I pair this dish with? Serve with steamed rice, noodles, or sautéed vegetables like asparagus, broccoli, or bell peppers.
- How can I make this dish spicier? Add a pinch of red pepper flakes to the sauce for a subtle kick.
Enjoy the perfect harmony of creamy and citrusy flavors in this comforting Chicken with Creamy Orange Sauce!
Chicken with Creamy Orange Sauce
Creamy, easy and with that perfect balance of flavors, here's a super recipe you can't go wrong with! Chicken with creamy orange sauce that's worth a shot!
Ingredients
- 4 lbs chicken, breasts or thighs, or a combination
- 3 tbsp oil
- 1/4 c brandy or
- 3 tbsp dry red wine
- 1 tbsp vodka mixed with brandy or red wine
- 1/2 c white wine vinegar
- 1/2 c lemon juice
- 1/2 tsp orange extract
- 1/4 c fresh orange juice
- 1 tsp grated orange zest
- 1/2 c 1:1 stevia powder
- 6 oz cream cheese cubed
- 2 tbsp cornstarch in 1/4 cup of water
- 8 green onions finely sliced
- salt and pepper to taste
Instructions
- Sear the chicken in hot oil in a skillet.
- Place the chicken in 9×13 pan.
- In a mixing bowl, stir together the brandy & vodka mixture (or substitute), white wine vinegar, lemon juice, orange extract, orange zest, stevia powder.
- Pour the mixture over the chicken, cover with aluminum foil and bake at 350 F for 50 minutes or until the internal temperature of the chicken reaches 180 F.
- At the end of the cooking time, remove the chicken to a foil covered plate and strain the juices in the pan into a medium-sized saucepan and heat over medium-low heat.
- At this point, stir in the cream cheese until it is melted and evenly combined.
- In 1/4 cup of water, whisk 2 tbsp of cornstarch to form a slurry.
- Add the slurry to the sauce to thicken it when it comes to a boil. It is important to stir the sauce frequently to avoid burning.
- Add salt and pepper to taste and serve the sauce over the chicken.
- Garnish with the green onions.
Nutrition
Calories: 3276kcalCarbohydrates: 47gProtein: 398gFat: 148gSaturated Fat: 48gPolyunsaturated Fat: 22gMonounsaturated Fat: 56gTrans Fat: 0.4gCholesterol: 1333mgSodium: 2667mgPotassium: 7500mgFiber: 3gSugar: 17gVitamin A: 3917IUVitamin C: 119mgCalcium: 346mgIron: 9mg
Nutrition values are estimates, for exact values consult a nutritionist.
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