There’s no such thing as too many good chicken recipes. We all get stuck and we all need inspiration. Even if that means just changing up one or two ingredients to make it an entirely different dish.
The sauce used in this chicken recipe is pretty much the same sauce I use in my Honey Glazed Salmon recipe. I like doing this sometimes because it shows how easily adaptable dishes can be! It’s usually something so simple that you would never think to do, like swap the salmon for chicken! But it works. And it works oh so well.
Also, if you love one pan meals as much as I do, then I know you’ll love this. Similar to my Balsamic Mustard Chicken recipe, you sear the chicken in the pan, then finish it off in the oven! Done and done.
Serve this over a bed of perfectly cooked basmati rice and I’d say that’s a kick ass meal.
- Cooking spray or two tablespoons olive oil, divided
- 3-4 boneless skinless chicken breasts depending on the size
- 1 shallot minced
- 1 tablespoon minced fresh ginger
- 3 garlic cloves minced
- 1/2 cup fresh squeezed orange juice
- 1/4 cup molasses
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large bell peppers or 3 if they're small, thinly sliced
- Chopped parsley
1) Preheat oven to 400 degrees. Heat a large oven safe skillet over medium/high heat. Coat the pan with cooking spray, or with one tablespoon olive oil. Lightly sprinkle the chicken with salt and pepper on both sides.
2) Add chicken to the pan and sear for 3-4 minutes. Flip over and cook for another 3-4 minutes, then remove chicken from the pan and set aside.
3) Reduce heat to medium and add one tablespoon of olive oil. Add the shallot and ginger to the pan and cook for 3-4 minutes until fragrant and soft. Add the garlic and cook for another minute. Meanwhile in a small bowl whisk together the orange juice, molasses, ketchup, honey, salt and pepper.
4) Pour the sauce into the pan, scraping up any bits from the pan. Let sauce simmer for a few minutes, then add the chicken breast back to the pan. Add the bell peppers to the pan and put in the oven for 15-20 minutes. Remove and sprinkle with chopped parsley. Serve over rice or quinoa to soak up all the juices!!