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Orange-Glazed Chicken Skillet

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Orange-Glazed Chicken Skillet
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 3
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Orange marmalade lends sweet flavor to this skillet meal featuring chicken, carrots and sugar-snap peas.
Updated May 7, 2009

Ingredients

  • 1 lb chicken breast tenders
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen sugar snap peas (from 1-lb bag)
  • 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1/4 cup water
  • 1/2 cup orange marmalade
  • 1 tablespoon cornstarch

Steps

  • 1
    Heat 12-inch nonstick skillet over medium heat. Add chicken; sprinkle with salt and pepper. Cook 6 to 8 minutes, turning once, until brown. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.
  • 2
    To same skillet, add sugar snap peas, carrots and water. Increase heat to medium-high; cover and cook 4 to 6 minutes or until crisp-tender. Meanwhile, in small bowl, mix marmalade and cornstarch until well blended.
  • 3
    Return chicken and add marmalade mixture to skillet; cook 2 to 3 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce has thickened.

Tips from the Pillsbury Kitchens

  • tip 1
    If the baby-cut carrots are not similar in size, be sure to cut them all to a similar size to ensure they are all crisp-tender when cooked.

Nutrition Information

380 Calories, 5g Total Fat, 37g Protein, 49g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
310mg
13%
Potassium
650mg
18%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
17%
Sugars
31g
Protein
37g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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