Orange Amaretto Chicken

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/24/23
chicken, recipes, orange, amaretto, poultry, receipts

The Spruce / Peggy Trowbridge Filippone
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
351 Calories
7g Fat
31g Carbs
20g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 351
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 56mg 19%
Sodium 483mg 21%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 20g
Vitamin C 50mg 249%
Calcium 31mg 2%
Iron 1mg 7%
Potassium 420mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken breasts are browned, then baked with an orange amaretto sauce for an elegant, yet easy main dish. Serve with a rice side dish for a complete meal. This is quite easy to make and goes together quickly. We recommend using skin-on chicken breasts to keep the white meat from drying out. You may substitute boneless, skinless chicken breasts if you wish. If you use dark chicken pieces, you may need to extend the baking time another 10 to 15 minutes to ensure it is done.

Ingredients

  • 3 tablespoons all-purpose flour

  • 2 teaspoons Hungarian sweet paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon rubbed sage

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 6 boneless chicken breast halves

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 (6 1/4-ounce) can frozen orange juice concentrate mixed with 3 ounces water (half of the emptied orange juice can)

  • 1 cup amaretto liqueur

  • 1 1/2 tablespoons Dijon mustard

  • Chopped parsley, for garnish, optional

Steps to Make It

  1. Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

  2. Whisk together flour, paprika, onion powder, garlic powder, sage, salt, and pepper.

  3. Sprinkle mixture evenly over both sides of chicken breasts.

  4. Heat a large, heavy skillet over medium-high heat.

  5. Add olive oil and butter, swirling to combine and coat the bottom of the pan.

  6. Sear the chicken breasts on both sides until golden, turning only once. (Do this in two batches if need be.)

  7. Transfer to prepared baking pan.

  8. Add orange juice mixture, amaretto liqueur, and Dijon mustard to the skillet drippings.

  9. Stir, scraping up any browned bits into the sauce, and boil until reduced by half and thickened about 5 minutes.

  10. Pour orange amaretto sauce over chicken breasts.

  11. Cover with foil and bake for 30 minutes in a preheated oven.

  12. Let chicken rest for 10 minutes before serving.

  13. Serve chicken breasts drizzled with pan sauce, and garnish with parsley.