Chicken with Orange and Capers

    45 min

    The combination of orange juice, orange zest, capers and parsley, give these chicken breasts a full flavour make-over. The dish is zesty, tangy and fresh. Serve with a light salad or anything you fancy.

    48 people made this

    Serves: 4 

    • 60g plain flour
    • 1/2 teaspoon ground black pepper
    • 4 skinless, boneless chicken breast fillets
    • 15g butter
    • 1 tablespoon vegetable oil
    • 325ml orange juice
    • 1 tablespoon orange zest
    • 4 tablespoons capers
    • 4 tablespoons chopped flat leaf parsley

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat and set aside.
    2. Melt butter and heat oil in a large frying pan over medium heat. Place coated chicken in the frying pan and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat and set aside.
    3. Increase frying pan heat to high and pour in the orange juice. Cook until reduced by about 1/2.
    4. Stir in the orange zest, capers and parsley. Return chicken to the frying pan and coat with the orange juice mixture to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and not so tart.  -  14 Jan 2003  (Review from Allrecipes US | Canada)


    I just made this for dinner tonight. While the chicken was cooking I was able to chop the parsley and grate the orange zest so prep was easy. I served it over rice. I asked my family what they would rate it and my brother the chef looks at me and goes "This is good. The chicken is actually tender. You always overcook chicken." Thanks, Davey. Anyway, everyone liked it but we all thought the sauce needed more balance, it was just too sweet. When I make this again I think I'll add some chicken stock to the orange juice. Also, some salt is needed.  -  10 Jul 2003  (Review from Allrecipes US | Canada)


    Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar.  -  29 Sep 2010  (Review from Allrecipes US | Canada)