Orange Amaretto Chicken Recipe

If your usual chicken dinner feels a little too “office lunch,” this
Orange Amaretto Chicken is here to turn things into date night.
Bright citrus, a whisper of almond from the amaretto, and a glossy pan sauce that makes you want
to lick the plate (no judgment) this dish feels fancy but uses simple, everyday techniques.

Orange and amaretto have been a classic pairing for decades in both desserts and savory dishes.
Many American home cooks use amaretto to enrich chicken sauces, often combining it with orange juice,
Dijon mustard, and a touch of sweetness, then finishing the chicken in the oven so it stays juicy
and soaks up the sauce.
We’re taking that proven flavor combo and turning it into an approachable, weeknight-friendly recipe
that still feels special enough for company.

Why Orange Amaretto Chicken Works So Well

Amaretto is an Italian liqueur with a sweet almond-cherry flavor that instantly adds warmth and
depth to sauces. Modern brands like Disaronno infuse apricot kernel oil, sugar, and aromatics to
create that signature nutty taste and it just so happens to love citrus.

Pair that with orange juice and zest and you get:

Sweet-and-tangy balance that cuts through the richness of chicken and butter.
Caramelized edges as the sauce reduces and the sugars concentrate in the oven.
Restaurant-level aroma your kitchen will smell like an upscale bistro in under 10 minutes.

This version lands somewhere between a classic pan-roasted chicken and a citrusy braise:
you sear the chicken in a skillet, build the sauce in the same pan, and then finish everything
in the oven so the meat stays tender and the flavors marry.

Orange Amaretto Chicken Recipe

Ingredients (Serves 4)

For the chicken:

4 boneless, skinless chicken breasts (or 6 smaller cutlets)
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter

For the orange amaretto sauce:

3/4 cup orange juice (fresh or from concentrate, see notes)
2 tablespoons orange zest (from 1–2 oranges)
1/3 cup amaretto liqueur
1–2 tablespoons Dijon mustard
2–3 tablespoons honey or light brown sugar
2 cloves garlic, minced
1 small shallot or 1/4 cup finely minced onion
1/2 cup low-sodium chicken broth
1 tablespoon apple cider vinegar or lemon juice (optional, for brightness)
1 tablespoon butter (to finish the sauce)
Salt and pepper, to taste

For serving (optional but recommended):

Chopped fresh parsley or thyme
Orange slices or wedges
Cooked rice, mashed potatoes, or crusty bread to soak up the sauce

Step-by-Step Instructions

1. Prep and season the chicken

Preheat your oven to 350°F (175°C). This temperature is commonly used in traditional
amaretto chicken recipes because it cooks the chicken through gently while the sauce thickens.
Pat the chicken dry with paper towels moisture is the enemy of a good sear.
In a shallow dish, stir together the flour, salt, pepper, paprika, and garlic powder.
Dredge each chicken breast in the mixture, shaking off any excess. This light coating helps with browning
and gives the sauce a silky body later, just like many classic orange-amaretto chicken casseroles do.

2. Sear the chicken

Heat the olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat.
Add the chicken in a single layer (work in batches if needed). Sear for 3–4 minutes per side,
until golden brown. You’re not cooking it through yet just building flavor and creating those delicious brown bits.
Transfer the seared chicken to a plate and set aside.

3. Build the orange amaretto sauce

Reduce the heat to medium. If the pan looks dry, add another teaspoon of oil or a small knob of butter.
Add the minced garlic and shallot. Sauté for 1–2 minutes, just until fragrant and lightly softened,
scraping up any browned bits with a wooden spoon.
Stir in the orange juice, orange zest, amaretto, Dijon mustard, honey (or brown sugar), and chicken broth.
Whisk well to dissolve the mustard and sweetener. Many American recipes combine orange juice and amaretto
this way before reducing into a glossy sauce.
Bring the mixture to a gentle boil and cook for 4–6 minutes, stirring occasionally,
until the sauce has reduced by about one-third and starts to thicken slightly.
Taste and adjust: add a pinch of salt, a grind of black pepper, and, if you’d like more tang,
a tablespoon of cider vinegar or lemon juice.

4. Bake to finish

Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce.
Spoon some sauce over the top of each piece so they’re lightly coated.
Cover the skillet tightly with foil (or a lid) and transfer to the preheated oven.
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
This finish-in-the-oven method is widely used for orange-amaretto chicken because it keeps the meat moist
while the sauce deepens in flavor.

5. Finish the sauce and serve

Remove the skillet from the oven and transfer the chicken to a platter. Tent with foil to keep warm.
Place the skillet back on the stovetop over medium heat. If the sauce seems thin,
let it simmer for a few more minutes to reduce. If it’s too thick, splash in a bit more broth or water.
Whisk in the final tablespoon of butter to give the sauce a lovely sheen and velvety mouthfeel.
Taste one more time and adjust seasoning if needed.
Spoon the orange amaretto sauce over the chicken. Garnish with chopped parsley or thyme and orange slices, then serve hot.

What to Serve with Orange Amaretto Chicken

This dish is all about the sauce, so pair it with sides that soak up every drop:

Rice or orzo: Plain white rice, jasmine rice, or buttery orzo work beautifully.
Mashed potatoes: The sauce doubles as a built-in gravy.
Roasted vegetables: Carrots, Brussels sprouts, or green beans balance the sweetness.
Simple salad: Mixed greens with a light vinaigrette help cut through the richness.
Crusty bread: For the “I am absolutely mopping this pan clean” crowd.

Tips for Perfect Orange Amaretto Chicken

1. Use good citrus

While frozen orange juice concentrate is commonly used in traditional recipes for its intense flavor,
fresh orange juice plus zest gives a brighter, more modern taste. You can even mix half fresh juice and half concentrate
if you want deeper sweetness similar to older American home-style versions.

2. Don’t skip the sear

Browning the chicken is where you build a ton of flavor. Those caramelized bits on the bottom of the pan
are exactly what turn a simple sauce into something worthy of a restaurant menu.

3. Control the sweetness

Different brands of amaretto and orange juice vary in sweetness. Start with the lower amount of honey or brown sugar,
then taste and adjust. If the sauce feels too sweet, add a splash of broth, vinegar, or lemon juice.

4. Make it creamier (optional)

If you prefer a richer, more decadent sauce, whisk in 1/4–1/3 cup of heavy cream or sour cream at the very end, off the heat.
Some American amaretto chicken recipes use cream to soften the liqueur’s sweetness and give the dish a more luxurious feel.

Ingredient Swaps and Variations

Chicken thighs: Boneless, skinless thighs stay juicy and are very forgiving.
You may need to add 5–10 minutes to the oven time.
No amaretto? Use another nutty or orange-flavored liqueur, or substitute extra orange juice and
a tiny splash of almond extract (go very light, it’s strong).
Gluten-free: Swap the all-purpose flour for a gluten-free 1:1 blend or fine rice flour for dredging.
Spicier version: Add red pepper flakes or a dash of hot sauce to the sauce to balance the sweetness.
Orange herb chicken: Stir fresh thyme or rosemary into the sauce right before serving.

Storage, Reheating, and Make-Ahead Tips

One of the best things about this Orange Amaretto Chicken recipe is that it reheats well,
making it a great option for meal prep or next-day lunches.

Storage: Cool completely, then store chicken and sauce together in an airtight container
in the refrigerator for up to 3–4 days.
Reheating on the stovetop: Warm gently in a skillet over low heat, adding a splash of water or broth
if the sauce has thickened too much.
Microwave: Reheat in 30-second bursts, stirring the sauce and flipping the chicken to keep it from drying out.
Freezing: You can freeze cooked chicken in its sauce for up to 2–3 months. Thaw overnight in the fridge
before reheating. The sauce may separate slightly but will usually come back together as it warms.

Frequently Asked Questions

Is there alcohol left in the finished dish?

Some of the alcohol cooks off as the sauce simmers and bakes, but not all of it will disappear completely.
The final alcohol content is usually low, but if you need a fully alcohol-free version, skip the amaretto and
use extra orange juice plus a drop or two of almond extract for flavor.

Can I make Orange Amaretto Chicken in a slow cooker?

Yes. Sear the dredged chicken first for flavor, then place it in the slow cooker with the sauce ingredients
(reduce the broth slightly to keep it from getting too thin). Cook on low for 4–5 hours, then reduce the sauce
on the stovetop at the end if needed.

Is this recipe kid-friendly?

Flavor-wise, kids often enjoy the sweet-tangy sauce. If you’re concerned about alcohol, use the alcohol-free
version described above. You’ll still get the citrus and almond notes without the liqueur.

Real-Life Cooking Experiences with Orange Amaretto Chicken

The first time many home cooks try an amaretto chicken recipe,
they do it for one of two reasons: either there’s a dusty bottle of amaretto sitting in the cabinet,
or they saw a picture of glistening orange-glazed chicken and thought, “Okay, I need that in my life.”

A common surprise is how balanced the flavor can be. On paper, orange juice plus a sweet liqueur sounds like
it might tip into dessert territory. But once you add Dijon mustard, garlic, onion, and a little acidity,
the sauce takes on this layered, almost French-bistro vibe sweet, savory, tangy, and just a little mysterious.
It’s the kind of dish that makes guests ask, “What is that flavor?” in the best way.

Another real-world win: Orange Amaretto Chicken is very forgiving. Because you finish it in the oven with plenty
of sauce, the chicken stays moist even if you get distracted for a few minutes. This style of cooking shows up
in a lot of classic American casserole-style recipes that start on the stovetop and finish in a 350°F oven
under a blanket of sauce.

If you like to experiment, this recipe is a great playground. Some cooks toss in sliced mushrooms to soak up
the sauce. Others add a handful of thin orange slices right into the pan so they caramelize and turn almost candy-like.
One popular variation uses a little cream at the end, turning the sauce into something closer to a citrusy
Alfredo with amaretto notes seriously indulgent, but absolutely worth it if you’re cooking for a special occasion.

In terms of weeknight practicality, Orange Amaretto Chicken can slide into your regular meal rotation pretty easily.
The ingredients are simple, and once you’ve made it a few times, you’ll probably start eyeballing amounts instead of measuring.
It’s also a “bridge” recipe: familiar enough that picky eaters won’t panic, but interesting enough that serious food lovers won’t be bored.

Hosting friends? This dish works beautifully as a make-ahead main. You can sear the chicken and assemble everything
in the skillet earlier in the day, let it chill, then slide it into the oven shortly before guests arrive.
When people walk in and your kitchen smells like citrus, roasted chicken, and warm almond,
they’ll assume you’ve been cooking all day and you are absolutely allowed to let them think that.

And finally, there’s something undeniably fun about cooking with a liqueur that usually shows up in tiramisu or cocktails.
You get the sense you’re borrowing a dessert flavor and teaching it some savory manners. Serve this
Orange Amaretto Chicken with simple sides, pour a little sparkling water with an orange slice on the rim,
and you’ve got a meal that feels like a mini celebration even if it’s just a Tuesday night.