Orange Marmalade Chicken
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken breasts pounded thin, pan-seared in butter, then coated with a tangy orange marmalade tomato sauce with fresh basil. Slightly altered marmalade quantity and swapped white vinegar for apple cider vinegar for a mellow tang. Tomatoes halved for faster simmering. Timing based on sight and feel, not clocks. Butter’s richness balanced with water and fruit acidity. Salt and pepper adjustments throughout, reacting to taste. Adds a quick garlic twist in sauce, upping savor. Developed through trial and error to avoid dry chicken and overly sweet sauce. Uses plastic wrap for mess-free pounding. Sauce thickens just as tomatoes start to burst. Chicken stays juicy beneath foil while finishing sauce.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
4 servings
#Southern cuisine
#chicken recipes
#quick dinner
#pan-seared chicken
#sauce recipes
#fresh basil
Flatten chicken breasts evenly to avoid uneven cooking—thick bits dry, thin bits overdone. Butter first adds rich brown crust. Butter’s milk solids toast, smell nutty, that’s a sign to flip chicken. Chicken peeping moisture means it’s nearly done. Tent it under foil; retains warmth without steaming it soggy. Sauce built around marmalade and tomatoes. Wait until tomatoes pop and sauce thickens slightly. Acid cuts through richness; vinegar tang wakes tangy brightness. Fresh basil last; its aroma is freshest when added late. Tried with white vinegar; too sharp. Apple cider smoother, friendlier on palate. Garlic in sauce? Small kick, more layering. Timing based on looks and smells, not strict clocks. Little tweaks during cooking key for juicy final dish.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 2 Tbsp butter divided
- 3 Tbsp water
- 1 1/2 cups cherry tomatoes halved
- 1/3 cup orange marmalade
- 1 1/2 Tbsp apple cider vinegar
- 1 tsp minced garlic
- 2 Tbsp fresh basil chopped
About the ingredients
Use plastic wrap to keep the chicken from sticking and make pounding less messy. Butter gives a nice crust but burns easily: adjust heat or swap part butter for oil if pan gets too hot. Marmalade quantity slightly reduced to keep sauce from overwhelming chicken. Apple cider vinegar subbed for white vinegar—softer, mellower acidity that balances sweet marmalade better. Cherry tomatoes halved for faster cooking and more even sauce texture. Fresh basil added at last minute for bright herb aroma. Garlic inclusion is a subtle change to add depth; omit if allergic or prefer simpler sauce. Salt and pepper should be adjusted after sauce thickens to avoid overpowering or under-seasoning. Can swap chicken breasts for thighs if preferred, increase cooking time slightly—watch for doneness cues.
Method
- Set chicken breasts between 2 sheets heavy-duty plastic wrap. Flatten evenly with flat side of meat mallet or small skillet to about half an inch thick. Barely thin enough to cook fast but not paper thin. Season both sides with salt and pepper — don’t skip seasoning; it’s base flavor.
- Melt 1 Tbsp butter in large skillet, medium-high. Hear that sizzle? Place 2 chicken breasts down carefully, no overcrowding. Cook about 3 1/2-4 1/2 minutes per side. Watch for golden browned crust; juices clear when poked with fork. Transfer to platter, tent loosely with foil to trap heat but avoid steam sogginess. Repeat with remaining butter and chicken breasts.
- Drop heat to medium-low. Pour in 3 Tbsp water and half the tomatoes. Simmer 2 1/2 minutes, stir with wooden spoon scraping up browned bits off pan bottom — that’s flavor gold. Stir in marmalade, apple cider vinegar, and garlic. Let sauce bubble gently, stirring occasionally, about 3 1/2 to 4 1/2 minutes until tomatoes burst and sauce thickens, glossy and jammy.
- Add remaining tomatoes, cook 2 to 3 minutes just to warm through. Stir in chopped basil last — fresh aroma wakes the sauce. Taste, adjust salt and pepper. Spoon sauce generously over chicken breasts. Serve immediately.
- If chicken cooks too fast and edges dry, lower heat earlier next time, or add splash of broth mid-cook. If sauce too thick, thin with reserved water or a pinch of broth. Swapped white vinegar for apple cider vinegar—less harsh, friendlier acidity. Garlic adds punch; I always toss it in with marmalade for balanced meld.
Cooking tips
Flatten chicken evenly for rapid, even cooking; crust develops best on dry surface. Butter allows for better browning but careful: too hot? Butter burns, taste goes bitter. Reduce heat as soon as chicken flips or when butter foam subsides. Tent cooked chicken loosely—trapping warmth without steaming sogginess. Sauce begins with loosening fond with water and tomatoes; never scrape too hard or pan burns. Marmalade and vinegar added carefully—balance sweet and acid; simmer slowly to avoid scorch. Tomatoes burst when skin wrinkles and juices seep out—sign sauce is thickening. Basil must go in last to maintain fresh flavor; cook too long, loses vibrancy. Salt tested at end since evaporation concentrates flavors; adjust at tasting stage. Garlic folded in with marmalade for time efficiency, don’t overcook or it gets bitter. Visual cues prioritized over strict times for flexible home cooking.
Chef's notes
- 💡 Flatten chicken evenly—thick spots dry out fast, thin spots cook through too quick. Use plastic wrap to avoid mess. Butter browns well but burns easy; drop heat right after flip. Milk solids toast means crust forms; smell changes from sweet to nutty. Don’t skip seasoning; salt and pepper give base flavor without overpowering. Tent chicken after cooking but avoid tight; want to keep moist without steaming it soggy.
- 💡 Cook chicken over medium-high at first; hear the sizzle or crust won’t form. No overcrowding in pan or juices steam chicken instead of sear. Flip when bottom edge starts to brown and juices peek out from top. Timing not exact; watch for clear juices and a golden color. Repeat in batches with remaining butter to avoid burning pan. Use foil tent to hold heat during sauce prep. Keeps chicken warm without softening crust.
- 💡 Simmer sauce with half tomatoes and water first; scrapes up browned bits which add depth. Stir marmalade, apple cider vinegar, and garlic once pan is loose. Watch for tomatoes bursting as sign sauce thickens—skin wrinkles, juices seep out, color deepens. Garlic folds in with marmalade; don’t overcook or it turns bitter. Add basil last or it loses fresh aroma. Adjust salt and pepper after thickening; evaporation concentrates flavors unpredictably.
- 💡 If sauce thickens too much or burns on bottom, thin with reserved water or a splash of broth. Acid choice matters: apple cider vinegar softer than white vinegar, blends better with sweet marmalade without sharp edge. Cherry tomatoes halved to cook faster and evenly but can use grape or Roma if needed. Fresh basil last because heat mutes aroma. Can swap chicken breasts with thighs; cook longer, use same visual and tactile cues.
- 💡 Chicken edge drying out mid-cook? Lower heat sooner or add broth splash to pan. Butter burns fast if too hot; use part oil if pan’s getting hot too fast. Sauce needs gentle bubble or it scorches easily; stir often but don’t scrape pan aggressively—it can pull bitter burnt bits. Tenderness judged by poking chicken with fork, juices clear. Keep timing flexible; rely on look and feel not clock. Sauce should be glossy and jammy when done.
Common questions
How thin should chicken be pounded?
About half inch thick. Too thin cooks too fast, dries. Too thick means uneven cooking. Plastic wrap helps avoid sticking; pounding evenly means crust forms better when searing. Thickness affects timing, watch moisture and color.
Can I use white vinegar instead of apple cider?
You'll get sharper acidity, less mellow. Can try half vinegar half water to soften punch. Apple cider vinegar balances marmalade sweetness better, less harsh. White vinegar works but adjust quantity down maybe; sauce flavor shifts noticeably.
What if chicken dries out?
Lower heat earlier next round. Keep butter foamed but not smoking. Tent loosely with foil after searing to retain warmth but avoid steam soggy chicken. Add splash broth or water mid-cook if edges dry too fast. Check juices clear before removing from heat.
How to store leftovers?
Refrigerate in airtight container up to 3 days. Sauce thickens more when cold, loosen with warm water or broth before reheating. Can freeze but tomato texture changes, gets softer. Reheat gently on stovetop or microwave; avoid drying chicken out more.
