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Chicken With Orange Cream Sauce

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This Chicken with Orange Cream Sauce recipe is topped with fresh orange slices. Easy, elegant, and ready in 30 minutes!

chicken with orange cream sauce recipe

Ready in 30 minutes, this dish is quick and easy to prepare, looks elegant and tastes delicious!

If you like oranges, this is the dish for you!  This dish gets a triple dose of orange with fresh orange slices, orange juice, and orange zest.   The chicken breasts are infused with fresh orange juice and then cream and wine are added.  And as you already know, orange and cream are a match made in heaven.

Choose oranges that are sweet and flavorful.  When zesting the oranges, be sure to avoid the white pith – it’s bitter.

As a serving recommendation, this chicken pairs nicely with a leafy green salad tossed with vinaigrette and some herbed rice.

Chicken With Orange Cream Sauce Recipe

Let’s get started!

Melt the butter in a large skillet over medium-high heat (I’m using a small one here to cook just two breasts).

Season both sides of the chicken with some salt.  Fry the chicken on both sides for 3-4 minutes until browned.

Grapefruit Chicken prep 2

Add the orange slices (not pictured) and fry on both sides for 2 minutes.  Transfer to a plate and keep warm.

 

Grapefruit Chicken prep 3

Add the orange juice, orange zest, salt and white pepper.  Bring to a simmer, cover, reduce the heat to low and simmer for 10 minutes.

Luscious orange-infused chicken breasts!  Transfer the chicken to a warmed plate and tent with foil to keep warm.

Grapefruit Chicken prep 6

Add the heavy cream and wine and bring to a boil.  Boil for 3-4 minutes or until the sauce has thickened.  Add more salt and pepper if desired.

Grapefruit Chicken prep 8

Arrange chicken and sliced oranges on a serving platter and pour the sauce over.  Serve immediately.

chicken with orange cream sauce recipe

Any die-hard grapefruit fans out there?  You’ll also want to try this all-original Pan-Seared Chicken With Pink Grapefruit Sauce!

chicken with grapefruit cream sauce recipe

pan-seared chicken creamy orange sauce recipe

Chicken With Orange Cream Sauce

This Chicken with Orange Cream Sauce is easy, elegant and is ready in 30 minutes!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 whole boneless skinless chicken breasts , cut in half lengthwise to make two thinner chicken breasts cutlets, seaspm both sides of each cutlet with some salt.
  • 3 tablespoons butter
  • 2 oranges , peeled and sliced into 1/4 inch rounds.
  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3/4 cup heavy whipping cream
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper

Instructions
 

  • Melt the butter in a large frying pan over medium-high heat. Fry the chicken breasts on both sides until golden brown, about 3-4 minutes on each side. Add the orange slices and fry for a couple of minutes on both sides. Remove the orange slices and set aside, keep warm.
    Add the orange juice, orange zest, salt and white pepper to the pan with the chicken. Bring to a simmer, reduce the heat to low, cover and simmer for 10 minutes. Transfer the chicken to a warmed platter and tent with foil to keep warm.
    Add the heavy cream and white wine to the pan and bring it to a boil, scraping up any browned bits from the bottom of the pan. Boil for 2-3 minutes or until the sauce thickens. Add salt and pepper to taste.
  • Arrange the chicken breasts on a serving platter with the orange slices on top and pour the sauce over the chicken. Serve immediately.
Keyword Chicken with Orange Cream Sauce
Tried this recipe?Let us know how it was!

Adapted from Williams Sonoma

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 1 vote

6 Comments

  1. Kimberly,

    Made the Seared Chicken with creamy orange sauce last night for Randi and me…and it was OUTSTANDING!

    Made it EXACTLY per your recipe, and the chicken was juicy and tender…and the sauce was silky and flavorful.

    Thought the orange rounds were going to be more of a window dressing for the dish, but both of us ate every last bit with the terrific chicken. The sauce was plate licking great!

    On to recipe #3 of yours tonight: “Best Homemade Cheeseburger Macaroni”… Have already prepped the spices and chopped the onion, but now got a service call I have to run. LOL

    I can’t wait to prepare and sample it later today.

    I’ll give you a full report.

    Thanks again for such a great site!

    Rick & Randi
    Columbus, Oh

  2. Could you substitute coconut milk and/or butter for the heavy cream? Wonder what that would taste like…

    1. Hi Carolyn! Definitely not butter, it would just be too much. Coconut milk…it won’t be as thick or creamy of a consistency and the dish will obviously have a vastly different flavor profile. An orange-coconut combination could be nice, but there would likely need to be other ingredient adjustments/additions/omissions made to make the dish turn out well.