Salsa Orange Chicken Skillet Recipe
Salsa Orange Chicken Skillet Recipe photo by Taste of Home
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Salsa Orange Chicken Skillet Recipe

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“This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress.” Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cups uncooked instant brown rice
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 1 cup chunky salsa
  • 1/4 cup orange marmalade
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1-1/2 cup: 397 calories, 6g fat (1g saturated fat), 63mg cholesterol, 357mg sodium, 53g carbohydrate (19g sugars, 4g fiber), 27g protein.


  1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink.
  2. Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice. Yield: 4 servings.
Originally published as Salsa Chicken Skillet in Simple & Delicious March/April 2009, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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mdebolt User ID: 2334203 253626
Reviewed Sep. 3, 2016

"It was a quick and tasty way to fix a low calorie meal. I doubled the recipe because we like leftovers. My husband has high blood pressure so I used a lower sodium salsa. It's a keeper for us."

libgirl02134 User ID: 8549495 242046
Reviewed Jan. 18, 2016

"I made this tonight and it was delicious. It had the sweet from the marmalade and a bit of spice from the salsa (I used medium). It tasted like orange chicken with out the deep fried meat. This is in my recipe rotation!!"

Rosemary Swope User ID: 1654672 225559
Reviewed Apr. 28, 2015

"Easy to make, and really good flavor. Thank you for sharing this recipe."

meaganteal User ID: 814898 171222
Reviewed Nov. 19, 2014

"made this as is, and it was good. It was sweet, and you do need to cook longer than 2 minutes if you want a thicker sauce."

dubay25 User ID: 5726959 98975
Reviewed Dec. 10, 2013

"Super easy and everyone likes it. I make it as is except for doubling it for a family of four. Great with pot stickers."

proesner User ID: 102431 109494
Reviewed Jun. 21, 2013

"This tasted a lot like the Orange chicken from a Chinese restaurant. Didn't miss the fried meat in it. I used leftover pork tenderloin with with the chicken. That was good also. Will definitely make this again. Very easy."

MummyYummy User ID: 3108011 98972
Reviewed Sep. 1, 2011

"Great way to reinvent chicken and Rice Left-overs. Rave reviews and I had the key ingrediants right in my fridge. I used this to spice up my grilled chix left overs so I added already grilled chix to the skillet and added the Salsa recipe. Scooped it ontop of nuked left over rice pilaf and tada! Chix Salsa! Delish!"

cml3720 User ID: 1090826 170047
Reviewed Apr. 21, 2010

"I loved the unusual combination in the sauce, but felt it was a bit too sweet. Next time I will either cut the marmalade or the brown sugar a bit."

mandkhowell User ID: 3418779 171021
Reviewed Jun. 16, 2009

"I'll admit when I saw minute rice and allspice as the ingredients, I was very skeptical. I'm so glad I tried this one! The flavor was Awesome! Only downfall is I used medium salsa and the kids didn't like it - next time I'll use mild salsa."

foag User ID: 2647017 98816
Reviewed May. 25, 2009

"Amazing recipe, very flavorful!"

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