Orange Balsamic Chicken


2 pounds boneless, skinless chicken thighs

2 teaspoons salt

1 teaspoon black pepper

2 T butter

¼ cup balsamic vinegar

¼ cup of orange juice

1 orange, cut into wedges

½ to 1 cup of chicken stock

¼ cup finely diced green onions



  1. Preheat oven to 450°F.
  2. Season chicken with salt and pepper. In a cast-iron skillet, melt butter over medium heat.
  3. Add chicken and brown on each side, 3 to 4 minutes per side. Once browned, remove chicken to a plate.
  4. Add balsamic vinegar to the skillet; deglaze and scrape up any browned bits.
  5. Add orange juice and wedges. Let cook for about 2 minutes to soften oranges, then place chicken back in the skillet.
  6. Pour the stock into the skillet, place in the oven and cook for 10 to 15 minutes until chicken is cooked through.
  7. Serve chicken with a drizzle of the sauce and a sprinkle of green onions.

Serves: 4 to 6


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