Zesty Orange-Glazed Chicken with Spring Veggies
Get ready to brighten up your dinner table with this Zesty Orange-Glazed Chicken with Spring Veggies! This simple, flavor-packed dish combines juicy chicken with the vibrant crunch of carrots, asparagus, and snow peas. But the real secret to its irresistible taste? Big Horn’s Orange Fused Olive Oil—a citrusy, aromatic touch that takes this recipe to the next level! Paired with a sweet and tangy orange glaze made from orange preserves and Dijon mustard, plus a sprinkle of fresh herbs and lemon zest, this dish is bursting with bold, fresh flavors.
Whether you’re making it for a weeknight dinner or a special occasion, get ready for a meal so good, you’ll be reaching for seconds (and thirds!). 🍊🍗
Ingredients:
(This recipe makes 4 servings)
- 1 ½ pounds of skinless, boneless chicken breasts (about 4 pieces)
- A pinch of kosher salt and a dash of freshly ground pepper (to season things up!)
- 1 tablespoon of Big Horn Whole Fruit Orange Fused Olive Oil (Regular EVOO will work, too!)
- 2 tablespoons of unsalted butter (because butter makes everything better)
- 4 carrots, chopped into bite-sized ½-inch pieces
- 1 bunch of fresh asparagus (about 1 pound), trimmed and cut into 2-inch pieces
- 12 ounces of crisp snow peas (about 2 ½ cups), trimmed and ready to go
- 3 tablespoons of sweet orange preserves (for a hint of fruity goodness)
- 4 teaspoons of tangy Dijon mustard (to add a little zing!)
- 4 scallions, chopped up for extra flavor
- 1 tablespoon of fresh tarragon, finely chopped (herby and delicious!)
- 1 teaspoon of finely grated orange zest (for a bright, citrusy finish)
Instructions:
Act 1: Prep the Chicken
Cut each chicken breast into 4 or 5 large chunks and season with a little salt and pepper.
Heat up a large, nonstick skillet over medium-high heat and add a drizzle of olive oil.
Toss in the chicken and cook, turning occasionally, until it’s golden brown on all sides and nearly cooked through—about 4 to 6 minutes.
Once it’s nearly fully cooked and sporting golden-brown color, move it to a plate and set it aside.
Act 2: Carrot Time!
Melt 1 tablespoon of butter in the skillet and turn the heat down to medium. Add the carrots and ½ cup of water, cover it up, and let ‘em steam for 3 to 4 minutes until they just start to get tender.
Take the lid off, crank up the heat a bit, and cook for another minute until the water evaporates.
Act 3: Bring on a Touch of Springtime Greens!
Lower the heat back to medium and melt the remaining tablespoon of butter. Toss in the asparagus, snow peas, and a pinch of salt.
Cover and let them cook for about 3 minutes, just until they’re bright and crisp-tender.
Act 4: Finishing Touches
Add the chicken back into the skillet along with the orange preserves, Dijon mustard, scallions, tarragon, and a sprinkle of fresh lemon zest.
Give everything a good toss and let it simmer until the preserves melt into a beautiful glaze, coating the chicken and veggies.
Taste, season with a little more salt and pepper if needed, and get ready to dig in!
Enjoy!