Orange Thyme Chicken Breasts Recipes

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ORANGE-THYME CHICKEN IN GARLIC SAUCE



Orange-Thyme Chicken in Garlic Sauce image

The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cups orange juice
3 tablespoons minced fresh thyme or 3 teaspoons dried thyme, divided
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
2/3 cup chicken broth
4 green onions, chopped
1 tablespoon jarred roasted minced garlic
1 teaspoon grated orange zest
Orange slices, optional
Fresh thyme sprigs, optional

Steps:

  • Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

Nutrition Facts : Calories 303 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 611mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ORANGE THYME CHICKEN BREASTS



Orange Thyme Chicken Breasts image

I found this recipe in an issue of Parade in January of 2005...it's pretty tasty and not too fattening. I prefer to use chicken tenders instead of chicken breasts.

Provided by Global Girl

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fresh orange juice
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon fresh thyme leave
1 dash salt
1 dash pepper
4 boneless skinless chicken breast halves

Steps:

  • Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
  • Add chicken and coat well.
  • Cover and refridgerate overnight.
  • Preheat the oven to 350.
  • Place chicken covered with marinade on a baking sheet.
  • Bake, basting occasionally, until cooked, about 30 minutes.

Nutrition Facts : Calories 236, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 116.4, Carbohydrate 12, Fiber 0.2, Sugar 11.2, Protein 27.5

LEMON-THYME CHICKEN BREASTS



Lemon-Thyme Chicken Breasts image

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g

ORANGE HERB ROASTED CHICKEN WITH POTATOES



Orange Herb Roasted Chicken with Potatoes image

This roasted chicken is surprisingly simple to make! It's roasted in an easy orange sauce with fresh herbs. The potatoes cook right in all that juicy goodness so they are incredibly tender with crispy edges. This dish is an absolute winner!

Provided by Christina

Categories     Entree

Time 1h10m

Number Of Ingredients 8

1 whole chicken (3 1/2 - 4 1/2 lbs)
1/4 cup ghee or butter
1 orange
1/2 cup orange juice (or juice from two oranges)
3 medium gold or yellow potatoes
2 stems of fresh rosemary
6 stems of fresh thyme
salt & pepper to taste

Steps:

  • Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven so that when you cook the chicken later it's getting plenty of direct heat to make it nice and golden on top.
  • While oven is preheating rinse the chicken inside and out. Pat dry with paper towels.
  • Pierce holes in one orange with a fork and place inside cavity. Not only does this make for a great presentation but it also helps the bird cook evenly. Tie legs together with kitchen twine.
  • On stove top or in the microwave melt 1/4 cup ghee or butter and combine with orange juice. Stir together.
  • When the oven has reached 425 degrees carefully remove the skillet (use an oven mit so you don't touch the handle directly). Pour half of your melted butter/orange juice mixture into the hot skillet. (It will sizzle so be careful.) This will help prevent sticking.
  • Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted butter/orange juice all over your chicken. Generously salt and pepper the chicken. (I salt pretty liberally on the chicken because the salt is what really amplifies the flavors of orange and fresh herb!)
  • Slice your potatoes into circles about 1/2 inch thick. Layer them around your chicken.
  • Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Sprinkle both herbs on top of the chicken and potatoes.
  • If you want to really make this dish gorgeous cut a thin circle from an orange and place on top of the chicken. Slice a few semicircles of orange and place them around the front of your chicken.
  • Bake for 1 to 1 1/2 hours. I typically get a chicken that's 4 1/2 pounds and it take the full hour and a half. If you insert a meat thermometer in the thickest part of the chicken it should read 165 degrees.
  • Let chicken rest at least 20 minutes before cutting.

GRILLED ORANGE CHICKEN BREASTS



Grilled Orange Chicken Breasts image

This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.

Provided by Chef Buggsy Mate

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless skinless chicken breasts
3 tablespoons chopped fresh orange sections
1/3 cup orange juice (fresh squeezed is best)
1/4 cup olive oil
3 teaspoons lime juice
4 -5 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons dried oregano (I like to use Mexican Oregano for this)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
  • Add the chicken then turn to coat well.
  • Seal and refrigerate 1-2 hours.
  • Drain and discard marinade.
  • Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6

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