Blood Orange Chicken


  • 4 skinless, boneless chicken breast halves
  • 2 blood oranges, juiced
  • 3 tablespoons Willow Creek Blood Orange Flavoured Extra Virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • ½ onion, minced
  • 3 cloves garlic, chopped
  • 3 blood oranges, juiced
  • ¾ cup chicken stock
  • 3 tablespoons dry white wine
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon honey


  • Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
  • Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
  • Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
  • Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve