Sticky-sweet skillet dinner in 20 minutes
Bite-size chicken seared hot, then glazed with an easy two-jar orange sauce—tangy, glossy, and perfect over rice or quick fried rice.
Why you’ll love it
- True fast dinner recipe—pan to table in ~20 minutes
- One-skillet method for an orange chicken recipe (easy skillet)
- Uses thighs or breasts; juicy chicken thigh orange chicken option
- Saucy and sticky—ideal for easy orange chicken over rice
- Pantry-friendly: marmalade + BBQ = quick orange chicken sauce
Ingredients (notes only)
Chicken: Boneless, skinless thighs (juiciest) or breasts; salt, pepper, neutral oil
Sauce (the 3 ingredients): Orange marmalade + BBQ sauce (original style); optional soy for extra depth (not required)
Finish (optional): Orange zest, sesame seeds, green onion
Oil/salt/pepper don’t count toward the 3 ingredients.
Step-by-step (easy skillet)
- Mix sauce: Stir orange marmalade + BBQ sauce together (add 1–2 tsp soy if you like).
- Sear chicken: Heat oil in a large skillet over medium-high. Season diced chicken with salt/pepper. Sear in a single layer, 4–6 minutes total, until browned and 165°F.
- Glaze: Lower heat to medium. Pour in sauce and simmer 2–3 minutes, stirring, until thick, glossy, and clinging to every piece.
- Serve: Top with zest/sesame/green onion if using. Spoon over steamed rice—or see quick fried rice below.
Pro tips
- Cut chicken in even ¾-inch pieces for fast, even cooking.
- Reduce heat before adding sauce so sugars don’t scorch.
- If sauce is too thick, splash in 1–2 tbsp water; too thin, simmer 1–2 minutes more.
- Thighs stay juicier; breasts cook a minute faster—watch for 165°F.
- Want light crisp edges? Dust chicken with 1 tbsp cornstarch before searing (optional).
Variations (map to interests)
- Orange Chicken & Fried Rice: Push chicken to the side; add 1 tsp oil + 2 cups cold cooked rice, 1 egg, and ½ cup peas/carrots. Toss everything with extra sauce.
- Air Fryer Orange Chicken: Air fry seasoned chicken at 400°F for 8–10 minutes (shake once) to 165°F. Warm sauce in a skillet and toss.
- Sheet-Pan: Roast chicken at 425°F for 12–15 minutes, then toss with warm sauce; broil 1–2 minutes.
- Spicy: Stir ½–1 tsp crushed red pepper into the sauce.
- Orange Chicken Pasta Salad (for “Salad Pasta”): Toss chopped leftovers with cooked rotini, cucumber, and a splash of rice vinegar + a little extra sauce.
How to serve
Over steamed jasmine rice, fried rice, or with broccoli/green beans. Add orange zest at the table for aroma.
Make ahead & storage
- Fridge: 4 days, airtight.
- Reheat: Skillet over low with 1–2 tbsp water until 165°F.
- Freeze: Up to 2 months; thaw overnight and re-glaze with a spoon of marmalade if needed.
FAQs
What are the 3 ingredients? Chicken, orange marmalade, and BBQ sauce.
Can I use breasts instead of thighs? Yes—dice small and cook to 165°F.
Sauce too sweet? Add 1–2 tsp soy sauce or a squeeze of lemon to balance.
Gluten-free? Use GF BBQ sauce and GF soy/tamari (if using).
Can I double it? Yes—sear chicken in two batches so it browns, not steams.
Simple Nutrition (estimate, per 1 of 4 servings, without rice)
| Calories | Carbs | Protein | Fat | Sodium |
|---|---|---|---|---|
| ~560 | ~48 g | ~36 g | ~20 g | ~820 mg |
3 Ingredient Orange Chicken (Easy Skillet)
Ingredients
Equipment
Method
- Stir marmalade and BBQ sauce (and soy if using) together in a bowl.
- Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; sear 4–6 minutes, stirring, until browned and cooked through to 165°F.
- Reduce heat to medium. Add sauce; simmer 2–3 minutes, stirring, until thick and glossy.
- Serve over rice. Garnish with zest, sesame seeds, or green onion as desired.
Nutrition
Notes
Gluten-free: Use GF BBQ sauce and tamari (if using).
Crispier edges: Dust chicken with 1 tbsp cornstarch before searing.
Equipment: 12-inch skillet; instant-read thermometer.