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Chicken Breasts with Orange Rhubarb Sauce
We usually think about strawberries when we think about rhubarb, but this recipe for chicken breasts with orange rhubarb sauce uses rhubarb in a savory dish instead of a dessert. It's reminiscent of apple sauce, but with a much prettier color and a little more tang.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
📝 Preparation Steps
1
Season the chicken breasts with salt, pepper and dried thyme.
chicken breasts (boneless, skin-on)2
2
Pre-heat a skillet over medium-high heat. Add the olive oil and sear the chicken breasts well, skin-side down. Remove the chicken from the pan and set aside on a plate.
olive oil1 tablespoonchicken breasts (boneless, skin-on)2
3
Add the rhubarb and fennel to the pan and sauté for a few minutes. Add the honey and thyme and continue to sauté. Deglaze the pan with the white wine and let it come to a simmer. Add the orange juice and return the chicken to the pan, nestling it down into the vegetables. Cover with a lid and reduce the heat to a simmer. Cook for 15 to ⏱️ 20 minutes (depending on the size of the chicken breasts).
honey1 tablespoonorange (zest and juice)1chicken breasts (boneless, skin-on)2
4
Remove the chicken from the pan when it is fully cooked or registers 165ºF on an instant read thermometer inserted into the center of the breast. Let the sauce on the stovetop reduce until it is slightly syrupy. Add the orange zest.
orange (zest and juice)1
5
Slice the chicken on the bias. Spoon some of the rhubarb sauce on the plate and fan the chicken on top or fan the chicken on the plate first and then top with the sauce. Garnish with fresh thyme.
Nutrition Facts
calories
462 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
4 g
sugar Content
15 g
sodium Content
298 mg
protein Content
49 g
cholesterol Content
144 mg
carbohydrate Content
25 g
saturated Fat Content
2 g
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