Orange-Dijon Chicken

Orange-Dijon Chicken

Oxmoor House JANUARY 2006

  • Yield: 2 servings (serving size: 2 chicken thighs and 1/4 cup sauce)
  • Cook time: 23 Minutes
  • Prep time: 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 7.4g
  • Saturated fat: 1.7g
  • Protein: 34.6g
  • Carbohydrate: 32.5g
  • Cholesterol: 141mg
  • Iron: 2.2mg
  • Sodium: 732mg
  • Calories from fat: 20%
  • Fiber: 0.6g
  • Calcium: 49mg

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Orange-Dijon Chicken Recipe