Orange Marmalade Chicken Fingers

Main Dish
4 servings
25 min
35 min
Very Easy




  • Preheat the oven to 400 degrees F.
  • Rinse the chicken and pat very dry. Sprinkle breasts on both sides with salt, freshly ground black pepper and a touch of cayenne.
  • Heat 1 tbsp of butter in a large, oven-safe skillet over medium-high heat. Once butter melts and foam begins to subside, add chicken breasts, one at a time, and sear both sides until lightly brown, about 1 - 2 minutes per side. Remove to a clean plate.
  • Deglaze the pan with a splash or two of white wine. Scrape up the browned bits of fond from the pan. Reduce heat to medium-low; add marmalade, remaining butter, garlic, lemon juice and salt. Bring to a simmer and, stirring frequently, cook the sauce untils it reduces slightly, about 5 - 10 minutes.
  • Meanwhile, slice chicken breasts lengthwise into fingers , keeping the individual pieces as consistent in size as possible. Add any accumulated juices on the plate to your pan sauce.
  • Add chicken to the skillet; stir to coat in marmalade sauce, then transfer skillet to the oven. Roast, uncovered, until cooked through, about 20 minutes. Be careful not to overcook; start checking internal temperature at 15 minutes.
  • When fully cooked, remove chicken to a clean serving platter; return skillet to the stove top and reduce the marmalade sauce over high heat, stirring constantly, until thick & jammy. Taste and adjust seasonings. Pour hot sauce over chicken and serve.


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