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

Salsa Orange Chicken Skillet Recipe

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5 9 14
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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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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!!"

Reviewed Apr. 28, 2015

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

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."

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."

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."

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