Orange-Dijon Chicken

Oxmoor House
2 servings (serving size: 2 chicken thighs and 1/4 cup sauce)


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4 (3-ounce) skinless, boneless chicken thighs
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup orange juice
1/4 cup fat-free, less-sodium chicken broth
1/4 cup orange marmalade
1 tablespoon whole-grain Dijon mustard
2 garlic cloves, minced
1 tablespoon thinly sliced green onions


Prep: 10 Minutes
Cook: 23 Minutes

Sprinkle chicken with 1/8 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 13 minutes or until done, turning occasionally. Remove from pan; keep warm.

Combine remaining 1/8 teaspoon salt, orange juice, broth, marmalade, and mustard in a bowl; stir well.

Recoat pan with cooking spray, and place over medium-high heat. Add garlic; sauté 1 minute. Add orange juice mixture; bring to a boil over high heat. Cook 6 minutes or until slightly thick, stirring constantly. Spoon sauce over chicken, and sprinkle with green onions.

Created date

March 2010

Nutritional Information

Calories 334
Fat 7.4 g
Satfat 1.7 g
Protein 34.6 g
Carbohydrate 32.5 g
Cholesterol 141 mg
Iron 2.2 mg
Sodium 732 mg
Caloriesfromfat 20 %
Fiber 0.6 g
Calcium 49 mg