Stovetop Citrus Chicken

I was about to buy one of those pre-marinated packages of chicken parts at my local hispanic market, when I realized I had several bags of boneless chicken breasts in the freezer. Deciding to try something new, I headed over to the produce area and bought some bell peppers, onions and cilantro (you ALWAYS have to have cilantro, right?) to see what I could put together.

When I got home I rummaged for other ingredients, and this ended up being my recipe for a dinner that everyone in the family ate without complaint.

2-2.5 lbs   Small boneless, skinless chicken breasts (sold in large bags)

1                Small can mandarin  oranges

1/3 cup     Chopped green bell pepper

1/3 cup     Chopped yellow bell pepper

1/3 cup     Chopped orange bell pepper

1/3 cup     Chopped red onion

1/3 cup     Chopped brown onion

4 oz           About 1/3 bottle of herb & garlic marinade

Bunch       Chopped cilantro to your liking

1 tbsp        Olive oil or your preferred cooking oil


I always try to use a metal-handled skillet so I can stick things in the broiler to get a toasty top surface before serving.

  1. Put the thawed chicken in a bowl and add the herb & garlic marinade. Toss things a little to ensure all the surfaces are covered. Dribble in about 1/3 of the juice from the can of mandarin oranges. Toss again.
  2. Heat you skillet to medium heat and add the oil and the bell peppers. Stir and cook for about 4 minutes and add the onions. Stir and cook for about 3 minutes.
  3. Add the chicken breasts and the marinade to your skillet and increase heat to get everything simmering.
  4. When simmering, add about half of the mandarin oranges. These will pretty much fall apart and disappear during cooking, but don’t worry… you have the other half to add later.
  5. Stir, flip and re-arrange the chicken every few minutes to cook evenly. This will vary depending on the size and thickness of your chicken, but I used the small “individually frozen” breasts that come in a bag, and it took about 15 minutes.
  6. Due to the large amount of liquid in this mixture, the chicken is hard to brown on the stove. I like a little brown on the edges, so I used the broiler for about 3 minutes at the end. If you do too, pre-heat your broiler as cooking is wrapping up.
  7. When nearing completion, add remaining mandarin oranges and desired cilantro to the top of your dish, and place it in the broiler for 3 minutes, checking to see if you’ve achieved your desired appearance.
  8. Remove from broiler and let stand for 5 minutes before serving.

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