Read reviews (7)
Rate recipe
Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.—Barbara Easton, N-Vancouver, British Columbia
Nutritional Facts 1 serving (calculated without rice) equals 342 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 1,016 mg sodium, 25 g carbohydrate, 1 g fiber, 38 g protein.
Originally published as Citrus Chicken in Simple & Delicious May/June 2009, p17
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 23, 2012 by poetwife
I read the reviews, I made it anyway... edible but not good. The chicken dried out, the orange rind was bitter. It's a waste of time and ingredients. I thought with Taste of Home's backing it couldn't be bad... IT WAS! I am disappointed in TOH!
Reviewed on Sep. 18, 2011 by sarahrebecca817
We loved it. I peeled the oranges before cooking, and left everything else the exact way stated and it turned out great!
Reviewed on Apr. 19, 2010 by tkarinas
Citrus chicken turns out beautifully and tastes delicious. The only thing I do that is not in the recipe is I peel the oranges as I do not like the taste if the orange peel is in with the chicken while it cooks. It's a keeper and definitely going in my recipe box.
Reviewed on Jun. 11, 2009 by kbroaddrick
This recipe was awful. I thought it was going to be delicious, and it smelled really good, but when I opened up my crockpot it looked awful. Unfortunately it tasted just as bad as it looked. The sauce itself was pretty decent but everything else cooked poorly. If I ever made this again, I'd cook the sauce down in a pan, and saute the chicken on its own.
Reviewed on May. 31, 2009 by patco45
I fixed this dish last week, it went together really easy, however I was undecided as to peel the oranges or not.
Reviewed on May. 14, 2009 by epauly
The directions were not clear as to whether or not to peel the oranges. Leaving the rinds on left a bitter taste in the sauce, which was quite tasty before cooking. After cooking, the flavor was disappointing with the bitter aftertaste. If I make it again, I will peel the oranges next time or use mandarin oranges as suggested above.
Reviewed on May. 13, 2009 by tcanfield
I made this and it was delicious, used boneless breasts instead of whole chicken, and a can of mandarin oranges instead of fresh oranges. I served mine with brown rice.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013