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Mandarin Chicken

 Mandarin Chicken
Prompted by a visit from my husband's orange-loving grandmother (she spends winters in Florida), I planned an orangy dinner. Even the main dish fit the theme, with mandarin oranges and orange juice in this savory chicken and rice bake. —Susan West North Grafton, Massachusetts
4 ServingsPrep: 5 min. Bake: 45 min.


  • 1-1/2 cups uncooked long grain rice
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/2 cup sliced fresh mushrooms
  • 2 cups orange juice
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 can (15 ounces) mandarin oranges, drained
  • Paprika and minced fresh parsley, optional


  • Spread rice in a greased shallow 3-qt. baking dish. Top with chicken
  • and mushrooms. Pour orange juice and broth over all. Sprinkle with
  • salt and pepper.
  • Cover and bake at 350° for 45-50 minutes or until chicken juices
  • run clear and rice is tender. Garnish with oranges, paprika and
  • parsley if desired. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half equals 519 calories, 4 g fat (1 g saturated fat), 65 mg cholesterol, 734 mg sodium, 86 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 starch, 3 lean meat, 1-1/2 fruit.

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Mandarin Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.