Easy Orange Chicken Recipe

Orange chicken is sweet, tangy, and totally irresistible comfort food! With just two main ingredients, orange marmalade and BBQ sauce, this easy recipe delivers restaurant-quality flavor right in your own kitchen.

There’s something magical about the way that glossy, golden sauce clings to tender chicken pieces. It reminds me of those Friday nights when you just want something special but don’t have the energy for complicated cooking.

Love More Chicken Recipes? Try My Indian Butter Chicken Recipe or this Coconut Curry Chicken next.

Why You’ll Love This Recipe

• Just 2 main ingredients for the sauce – orange marmalade and BBQ sauce create restaurant-worthy flavor without a million bottles
• Ready in 30 minutes or less – perfect for busy weeknights when you need dinner on the table fast
• Flexible cooking methods – make it on the stovetop or bake it in the oven, whatever suits your mood
• Family-friendly flavor – sweet and tangy with just a hint of smokiness that even picky eaters adore
• Makes amazing leftovers – tastes even better the next day when those flavors have had time to mingle

Print

Ingredients You’ll Need

For the Chicken:

• 1½ to 2 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work beautifully too)

For the Sauce:

• ¾ cup orange marmalade (this is your sweet, citrusy secret weapon)
• ¾ cup BBQ sauce (Sweet Baby Ray’s is my go-to, but use your favorite)
• Optional: 2-3 tablespoons soy sauce (adds that restaurant-style umami depth)

Optional Seasonings:

• Salt and pepper to taste
• Pinch of chili flakes or hot sauce (for those who like a little kick)
• Garlic powder (because garlic makes everything better)
• Sesame oil (adds a lovely nutty finish)

For Serving:

• Cooked rice, noodles, or steamed vegetables
• Green onions, sliced (for a fresh pop of color)
• Sesame seeds (optional, but so pretty)

Why These Ingredients Work

The magic of this recipe is in its beautiful simplicity. Orange marmalade isn’t just sweet—it brings bright, sunny citrus flavor and those little bits of orange peel that add texture and intensity. It’s like sunshine in a jar. The BBQ sauce balances everything out with smoky depth and a hint of tang that keeps the dish from being too sweet. Together, they create this gorgeous glaze that’s both familiar and exciting.

Chicken thighs are naturally juicier and more forgiving if you get distracted (we’ve all been there), but chicken breasts work wonderfully if that’s what you have on hand. The soy sauce is completely optional, but those couple tablespoons add an umami richness that makes people ask, “What’s your secret?” And honestly? That’s it. Two ingredients doing all the heavy lifting while you get to look like a kitchen genius.

Essential Tools and Equipment

You don’t need anything fancy for this one—just the basics you probably already have:

• Large skillet with a lid (for stovetop method)
• 9×13-inch baking dish (for oven method)
• Mixing bowl and whisk
• Meat thermometer (your best friend for perfectly cooked chicken every time)
• Tongs or spatula for flipping
• Measuring cups

Step-by-Step Instructions

Step 1: Mix Your Magic Sauce

In a medium bowl, whisk together the orange marmalade and BBQ sauce until they’re completely blended and smooth. If you’re adding soy sauce, this is the time.

Step 2: Prep Your Chicken (Stovetop Method)

Season your chicken lightly with salt and pepper if you’d like. Heat a large skillet over medium-high heat and add just a little oil, enough to coat the bottom. When it’s shimmering and hot, add your chicken pieces. Let them sear undisturbed for 3-4 minutes per side until they’re beautifully golden brown.

Step 3: Add the Sauce and Simmer (Stovetop Method)

Turn the heat down to medium-low. Pour that beautiful sauce all over the chicken, using tongs to turn each piece so it’s completely coated. Cover the skillet and let everything simmer together for 10-15 minutes. The chicken will finish cooking and the sauce will thicken into this glossy, sticky glaze that makes your mouth water.

Step 4: Serve It Up (Stovetop Method)

Spoon that extra sauce from the pan right over your chicken. Serve over fluffy rice, buttery noodles, or a pile of steamed veggies. Sprinkle with green onions and sesame seeds if you’re feeling fancy.

Alternative: Oven Method – Step 1

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. This is the hands-off method for when you want to get dinner started and then go fold that laundry or help with homework.

Alternative: Oven Method – Step 2

Arrange your chicken pieces in the baking dish in a single layer. Make sure they’re not overlapping, you want every piece to get kissed by that sauce.

Alternative: Oven Method – Step 3

Whisk your marmalade and BBQ sauce together, then pour it evenly over all the chicken. Flip each piece with tongs so both sides get coated. It should look like the chicken is taking a luxurious sauce bath.

Alternative: Oven Method – Step 4

Bake for 25-30 minutes total, or until your meat thermometer reads 165°F in the thickest part. Let the chicken rest for just a few minutes before serving, this helps keep all those juices locked in.

You Must Know

The biggest mistake people make with chicken is overcooking it. Please, please use a meat thermometer. It’s the difference between dry, sad chicken and tender, juicy perfection. You’re aiming for 165°F—not 175°F, not “it looks done,” exactly 165°F. Your family will thank you.

Also, resist the urge to keep lifting the lid if you’re using the stovetop method. Every time you peek, you let out heat and steam, which means your chicken takes longer to cook through. Trust the process. Trust the timer. Trust that delicious smell filling your kitchen.

Personal Secret: I always make extra sauce. Like, I double the marmalade and BBQ sauce and keep half of it separate in a small saucepan. While the chicken cooks, I warm that extra sauce on the stove and serve it on the side.

Pro Tips & Cooking Hacks

Dark meat versus white meat—it’s a real consideration here. Chicken thighs are naturally juicier and more forgiving. You can be a few degrees off on temperature or simmer them a little longer, and they’ll still be tender. Breasts are leaner and cook faster, which is great when you’re in a hurry, but they dry out more easily. If you’re new to cooking chicken, start with thighs. You’ll feel like a champion.

Speaking of champions, let’s talk about that sear. When you’re doing the stovetop method, make sure your pan is properly hot before the chicken goes in. You should hear a satisfying sizzle. That golden-brown crust isn’t just pretty—it’s flavor. Don’t rush this step by turning the heat too low or moving the chicken around too much.

If your sauce seems thin after cooking, don’t panic. Remove the chicken to a plate, turn the heat up to medium-high, and let the sauce bubble away for 2-3 minutes until it thickens. It’ll reduce and concentrate all those sweet, tangy flavors. Just keep an eye on it so it doesn’t burn.

And here’s a shortcut for busy nights: use pre-cut chicken tenders or chunks. They cook even faster—usually in about 8-10 minutes on the stovetop. Perfect for those evenings when 30 minutes still feels like too long.

Flavor Variations & Suggestions

Want to give this a little heat? Add a pinch of red chili flakes or a drizzle of sriracha to the sauce. The sweetness of the marmalade tames the spice beautifully, creating this sweet-heat situation that’s absolutely addictive. My teenagers can’t get enough of the spicy version.

For a more authentic Asian-inspired flavor, add that splash of soy sauce and a teaspoon of sesame oil. It deepens the whole profile and makes it taste more like what you’d get at your favorite Chinese restaurant. You can also add a teaspoon of fresh grated ginger to the sauce—it brightens everything up and adds a subtle warmth.

If orange isn’t your thing (though honestly, how could it not be?), swap the orange marmalade for apricot preserves or peach jam. The recipe works the same way, but you get a completely different flavor. Apricot gives you something a little more mellow and sophisticated, while peach is summery and sweet.

Want to sneak in some vegetables? Toss bell pepper strips, broccoli florets, or snap peas into the pan during the last 5 minutes of cooking. They’ll soak up all that delicious sauce and you’ve got a complete meal in one pan.

Make-Ahead Options

This is one of those lifesaving recipes you can partially prep ahead when life gets crazy. Mix your sauce up to three days in advance and keep it in the fridge in a sealed jar. When dinner time rolls around, you’re already halfway there.

You can also cook the whole thing a day ahead and store it in the fridge. The flavors actually deepen overnight, like they’ve been getting to know each other better. Just reheat gently on the stovetop or in the oven, adding a splash of water or chicken broth if the sauce has thickened too much.

For true make-ahead magic, this freezes beautifully. Let the cooked chicken cool completely, then portion it into freezer-safe containers with plenty of that sauce. It’ll keep for up to three months. Thaw it overnight in the refrigerator, then reheat on low until warmed through. It’s like having a homemade frozen dinner that actually tastes good.

If you’re meal prepping for the week, this chicken works wonderfully. Make a big batch on Sunday, then use it throughout the week over different bases—rice one night, noodles the next, maybe in a wrap or over a salad. Same delicious chicken, different vibe each time.

What to Serve With Orange Chicken

The classic pairing is fluffy white rice—jasmine or basmati if you want to be fancy, regular long-grain if that’s what you’ve got. The rice soaks up all that glossy sauce and it’s just perfect. Fried rice works too, especially if you’re going for full takeout-at-home vibes.

Steamed broccoli or snap peas on the side add a fresh, crisp contrast to the rich sauce. Or go with roasted Brussels sprouts or green beans if you’re feeding veggie skeptics—the caramelization wins people over. Sometimes I’ll do a quick cucumber salad with rice vinegar and sesame seeds for something cool and crunchy.

Noodles are another winner—lo mein, rice noodles, or even regular spaghetti in a pinch. My kids love when I serve this over ramen noodles (without the seasoning packet). It feels fun and different, and they can twirl them with their forks.

For a lighter option, serve the chicken over cauliflower rice or zucchini noodles. You still get all that amazing flavor, just with fewer carbs. And honestly? A simple side salad with an Asian-inspired ginger dressing rounds out the meal beautifully.

Allergy Information

This recipe contains soy if you’re using the optional soy sauce, so skip that ingredient if you’re avoiding soy. Most BBQ sauces are gluten-free, but definitely check your label if celiac disease or gluten sensitivity is a concern—some brands sneak in malt vinegar or other gluten-containing ingredients.

The marmalade and BBQ sauce are naturally dairy-free, so this works great for lactose-intolerant folks. It’s also nut-free unless you garnish with sesame seeds, which some people are allergic to. Just leave those off if needed.

If you need to avoid sugar, this one’s tricky since both the marmalade and BBQ sauce are sweet. You could experiment with sugar-free versions of both, though I haven’t tested it myself. The texture and flavor might be a little different, but the concept should still work.

For those watching sodium, look for low-sodium BBQ sauce and definitely skip the soy sauce. You can control the salt you add separately and keep things on the lighter side.

Storage & Reheating

Leftover orange chicken keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce might thicken as it sits, but that’s totally normal. When you reheat it, just add a tablespoon or two of water to loosen things up again.

For reheating, the stovetop is your best bet. Warm it over medium-low heat, stirring occasionally, until it’s heated through. This keeps the chicken tender and the sauce glossy. If you’re in a hurry, the microwave works too—just use 50% power and heat in 1-minute intervals, stirring between each one. High heat in the microwave can make the chicken rubbery, so low and slow is the way to go.

If you froze your orange chicken, thaw it overnight in the refrigerator before reheating. Never refreeze chicken that’s already been frozen and thawed—food safety first, always.

Pro Tip: Leftover orange chicken makes an incredible fried rice add-in. Chop it up, toss it into your rice with some scrambled eggs and frozen veggies, and you’ve got a completely different meal that tastes like you ordered it from your favorite restaurant.

Questions I Get Asked A Lot

Can I use chicken tenders instead of breasts or thighs?

Absolutely! Chicken tenders are actually perfect for this recipe because they cook even faster—usually in about 8-10 minutes on the stovetop. Just watch them carefully so they don’t overcook. Kids especially love this version because the tenders are easy to eat.

My sauce is too thin. How do I thicken it?

Remove the cooked chicken from the pan and turn the heat up to medium-high. Let the sauce bubble and reduce for 2-3 minutes, stirring occasionally. It’ll thicken up beautifully as the excess liquid evaporates. You can also whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water if you want it even thicker.

What if I don’t have orange marmalade?

Apricot preserves or peach jam work wonderfully as substitutes. You can even use orange juice concentrate mixed with a little honey or sugar if you’re in a pinch—use about ½ cup concentrate and add BBQ sauce to taste. The flavor won’t be quite the same, but it’ll still be delicious.

Is this recipe spicy?

Not at all! The base recipe is sweet and tangy with zero heat, which makes it perfect for families with young kids. If you want spice, you’ll need to add it yourself with chili flakes, hot sauce, or sriracha. Start with a little and adjust to your taste.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and what your family thought. Did you add any special twists?