Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
- ½ cup orange marmalade
- 3 Tablespoons honey
- 2 teaspoons Dijon mustard
- 1 Tablespoon water
- ½ teaspoon hot sauce (I use Tabasco)
- 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
- ½ teaspoon salt & pepper (each) to lightly season chicken
- 1 Tablespoon coconut oil (or oil of choice)
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Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.
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Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!
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Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.
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To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!