16 One-Pan Chicken Recipes with Orange Marmalade

Kick off your weeknight dinners with a burst of citrusy sweetness! These 16 one-pan chicken recipes featuring orange marmalade are the ultimate quick and easy meals, perfect for busy families. From tangy glazes to savory sauces, each dish delivers comfort and flavor with minimal cleanup. Ready to simplify dinner? Let’s dive in!

Sheet Pan Orange Marmalade Chicken Thighs with Roasted Vegetables

Lately, I’ve been all about sheet pan dinners—they’re the ultimate weeknight savior. This one combines juicy chicken thighs with a glossy orange marmalade glaze and tender roasted veggies for a sweet-savory twist that feels fancy but takes almost no effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 1/3 cup sweet and tangy orange marmalade
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger (optional but recommended)
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 cups fresh broccoli florets (about 1 small head)
• 2 tablespoons rich extra virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon finely ground black pepper, divided
• 1 tablespoon toasted sesame seeds for garnish (optional)

Instructions

1. Preheat your oven to 425°F (218°C) and place a rack in the center. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
3. Place the carrots and broccoli on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat and spread into an even layer, leaving space in the center for the chicken.
4. Pat the chicken thighs dry with paper towels—this helps the skin get crispy. Brush the skin side with the remaining 1 tablespoon olive oil, then season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Arrange the chicken thighs skin-side up in the center of the sheet pan, nestled among the vegetables. Brush each thigh generously with the marmalade glaze, reserving about 2 tablespoons for later.
6. Roast for 25 minutes, then remove the pan and brush the chicken again with the reserved glaze. Flip the vegetables if they’re browning unevenly. (Tip: Don’t skip the second glaze—it builds that sticky, caramelized finish.)
7. Return to the oven and roast for another 10–15 minutes, until the chicken skin is deeply browned and the internal temperature reaches 165°F (74°C) when tested at the thickest part (a meat thermometer is your best friend here). The carrots should be fork-tender and the broccoli edges charred.
8. Remove from the oven and let rest for 5 minutes. Sprinkle with toasted sesame seeds if desired. Serve the chicken with the roasted veggies and any pan juices spooned over the top.

Vibrant and flavorful, this sheet pan meal delivers crispy-skinned chicken with a tangy-sweet glaze that caramelizes beautifully in the oven. The roasted carrots and broccoli soak up all those sticky pan juices, making every bite perfectly balanced. I love serving it over a bed of fluffy rice or quinoa to catch every last drop.

Orange Marmalade Chicken Stir-Fry with Bell Peppers

Nothing beats a quick, flavorful stir-fry on a busy weeknight, and this orange marmalade chicken version is a total game-changer in my kitchen. The sweet-and-tangy glaze clings to every piece of tender chicken and crunchy bell pepper, making dinner feel both comforting and exciting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons neutral vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and grated
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• ⅓ cup bright orange marmalade
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ¼ cup thinly sliced green onions, for garnish

Instructions

1. In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. This helps create a light crust and keeps the chicken juicy.
2. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, and toasted sesame oil. Set the sauce aside.
3. Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over high heat until shimmering. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook without stirring for 2–3 minutes, until golden brown on one side.
4. Flip the chicken pieces and continue cooking for another 2–3 minutes until cooked through and browned. Transfer the chicken to a plate and set aside.
5. Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
6. Add the bell pepper strips and stir-fry for 2–3 minutes until crisp-tender. I love keeping a bit of crunch here—it contrasts so nicely with the tender chicken.
7. Return the chicken to the skillet. Pour the prepared sauce over everything and toss well to coat. Cook for 1 minute, stirring constantly, until the sauce thickens and glazes the chicken and peppers. The marmalade will create a beautiful, sticky finish.
8. Remove from heat. Sprinkle with sliced green onions and serve immediately over steamed rice or noodles.

Kick your dinner routine up a notch with this vibrant stir-fry—the sticky-sweet glaze paired with crunchy peppers and juicy chicken is pure weeknight magic. I love spooning it over jasmine rice and adding a sprinkle of sesame seeds for extra texture.

Orange Marmalade Glazed Chicken Wings (Baked)

Baking chicken wings on a sheet pan is my go-to method for crispy, sticky goodness without the deep-fry mess. The first time I made these orange marmalade glazed wings for game day, they disappeared in minutes—the sweet-tangy glaze with a hint of sesame is absolutely addictive. Trust me, you’ll want to double the batch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 lbs chicken wings (flats and drumettes)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup high-quality orange marmalade
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp unseasoned rice vinegar
• 2 cloves fresh garlic, minced
• 1 tsp freshly grated ginger
• 1 tbsp white sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F and line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
2. Pat the chicken wings thoroughly dry with paper towels—this is key for crispy skin. Season evenly with salt and pepper.
3. In a medium bowl, whisk together the orange marmalade, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
4. Place the seasoned wings in a large bowl, pour about half the glaze over them, and toss to coat evenly. Reserve the remaining glaze for later.
5. Arrange the wings in a single layer on the prepared sheet pan, skin side up. Bake for 20 minutes.
6. Remove the pan from the oven and flip each wing using tongs. Brush the reserved glaze generously over the wings.
7. Return to the oven and bake for another 20–25 minutes, until the wings are deeply caramelized and the internal temperature reaches 165°F. Tip: keep an eye on them in the last 5 minutes to prevent burning.
8. Sprinkle hot wings with sesame seeds and sliced green onions, then let rest for 2–3 minutes before serving.

Perfectly sticky, tangy, and just a little sweet, these wings have that caramelized crunch you crave from a wing joint—but made right in your own kitchen. I love serving them with chilled cucumber sticks or a simple crunchy Asian slaw for a complete meal. Honestly, they’re so good you might skip the dipping sauce entirely.

One-Pan Creamy Orange Marmalade Chicken and Rice

Every time I crave a comforting yet slightly elevated weeknight dinner, this one-pan creamy orange marmalade chicken and rice comes to mind. It's one of those dishes that feels special thanks to the sweet-tangy marmalade and rich cream, yet comes together in a single skillet with minimal fuss. I love how the chicken thighs turn out tender and golden, while the rice absorbs all those gorgeous flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 1½ lbs skin-on, bone-in chicken thighs (about 4-6 thighs)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic, thinly sliced

For the Rice and Sauce

• 1 cup long-grain white rice
• 1 cup low-sodium chicken broth
• ½ cup sweet orange marmalade
• ¼ cup heavy cream
• 1 tbsp fresh lemon juice
• 3 sprigs fresh thyme

For Garnish

• 1 tbsp fresh parsley, chopped

Instructions

1. Pat the chicken thighs dry with paper towels (this ensures a crispy skin), then season all over with 1 tsp salt and ½ tsp pepper.
2. In a large oven-safe skillet over medium-high heat, melt the 2 tbsp butter. Place the chicken skin-side down and cook without moving for 5-6 minutes until the skin is deep golden and crisp. Flip and cook another 3 minutes, then transfer the chicken to a plate. (Tip: don't crowd the pan—if needed, work in batches.)
3. Reduce the heat to medium, add the sliced garlic to the drippings, and stir for 30 seconds until fragrant. Add the rice and stir to coat in the fat for about 1 minute.
4. Pour in the chicken broth, orange marmalade, heavy cream, and lemon juice. Stir well, scraping up any browned bits from the bottom. Nestle the fresh thyme sprigs into the liquid.
5. Return the chicken thighs to the skillet, placing them skin-side up on top of the rice. Bring the liquid to a gentle simmer, then transfer the skillet to a preheated 375°F oven. (Tip: use an oven-safe skillet like cast iron or stainless steel.)
6. Bake uncovered for 20-22 minutes, or until the rice is tender and has absorbed most of the liquid. Let the skillet rest on the counter for 5 minutes before removing the thyme sprigs. (Tip: for extra creaminess, fluff the rice with a fork gently.)
7. Sprinkle with chopped parsley and serve warm.

Rich and velvety with a hint of citrus, this dish is perfect served with a simple green salad or steamed green beans. The rice stays fluffy and soaks up the creamy sauce, making every bite a little moment of joy.

Orange Marmalade Chicken Fajitas (Sheet Pan)

Monday nights call for something easy but exciting, and these sheet pan orange marmalade chicken fajitas deliver big flavor with minimal cleanup. I remember the first time I tried orange marmalade in a savory dish—it was a revelation. Now I keep a jar handy just for this sticky-sweet, smoky weeknight hero.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1½ lbs boneless skinless chicken breasts, sliced into ½-inch strips
• ⅓ cup thick-cut orange marmalade
• 2 large vibrant bell peppers (mixed colors), seeded and thinly sliced
• 1 large sweet red onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp finely ground black pepper
• ½ cup full-fat sour cream, for serving

Instructions

1. Preheat oven to 400°F. Line a large rimmed sheet pan with aluminum foil for easy cleanup.
2. In a small bowl, whisk together the orange marmalade, olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper until smooth.
3. Spread the sliced bell peppers and onion onto the sheet pan in a single layer.
4. Add the sliced chicken breast strips to the same pan.
5. Pour the marmalade mixture over the chicken and vegetables. Use your hands or tongs to toss everything until evenly coated. Spread in a single layer, ensuring no overcrowding (use two pans if needed for proper browning).
6. Roast for 20–25 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender-crisp with lightly charred edges. For extra char, broil for 2–3 minutes at the end.
7. Remove from oven and let rest 2 minutes. Serve immediately with a dollop of sour cream.

My favorite way to serve these is wrapped in warm tortillas with a generous spoonful of sour cream, but they're also amazing over rice or a crisp salad. The combination of sticky marmalade and smoky spices is seriously addictive—you'll be making them on repeat.

Spicy Orange Marmalade Chicken with Jalapeño

Finding the perfect balance between sweet and spicy can be tricky, but this one-pan orange marmalade chicken nails it every time. I love how the sticky glaze clings to the chicken, with jalapeño slices adding a fresh kick. Plus, minimal cleanup? Yes, please!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 4 (6-ounce) boneless, skinless chicken breasts, patted dry
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

For the Spicy Orange Glaze

• ½ cup orange marmalade
• 1 large jalapeño, thinly sliced (keep seeds for heat or remove for milder)
• 3 cloves garlic, minced
• ½ teaspoon red chili flakes
• 2 tablespoons water

Instructions

1. Season the chicken breasts on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breasts and sear for 4–5 minutes per side until golden brown. (Tip: If your skillet is small, cook in batches to avoid overcrowding – this ensures a nice crust.)
4. While the chicken sears, prepare the glaze: In a small bowl, whisk together the orange marmalade, sliced jalapeño, minced garlic, red chili flakes, and water.
5. After searing, reduce the heat to medium-low. Pour the glaze over the chicken, using a silicone brush to spread it evenly over each piece.
6. Cover the skillet and cook for 8–10 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F. (Tip: A meat thermometer is your best friend here – no more guessing!)
7. Uncover the skillet, increase the heat to medium-high, and let the glaze simmer for 2–3 minutes until thickened and sticky. Watch closely to prevent burning. (Tip: Tilt the pan to coat the chicken as the glaze reduces.)
8. Remove from heat and let the chicken rest for 5 minutes. Spoon any extra glaze from the pan over the chicken before serving.

Perfectly sticky and spicy-sweet, this one-pan dish comes together in under 30 minutes. Serve over steamed rice or with a side of roasted broccoli to soak up every last drop of that glossy glaze. Trust me, you'll be licking the spoon.

Orange Marmalade Chicken and Sweet Potato Hash

Zooming into my kitchen on a busy weeknight, this orange marmalade chicken and sweet potato hash is my go-to for a sweet and savory skillet dinner that feels fancy but comes together in one pan. The sticky glaze on crispy chicken thighs pairs perfectly with tender, rosemary-kissed sweet potatoes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup good-quality orange marmalade (with peel bits)
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced

For the Sweet Potato Hash

• 2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. (Tip: Drying the skin ensures extra crispiness.)
2. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the skillet. Cook without moving for 6-8 minutes until the skin is deep golden and crispy.
3. Flip chicken thighs and cook for another 2 minutes. Transfer chicken to a plate, leaving drippings in the skillet.
4. Reduce heat to medium. Add diced sweet potatoes to the skillet in a single layer. Cook undisturbed for 5 minutes to develop a browned crust. Stir and continue cooking for another 5-7 minutes until tender but still holding shape.
5. In a small bowl, whisk together orange marmalade, apple cider vinegar, and minced garlic.
6. Push sweet potatoes to the sides of the skillet. Return chicken thighs to the skillet, skin-side up. Pour the marmalade mixture over the chicken, then drizzle any remaining over the sweet potatoes.
7. Sprinkle rosemary, salt, and red pepper flakes (if using) over the sweet potatoes. Stir the potatoes gently to coat.
8. Transfer skillet to a preheated 375°F oven. Bake for 15 minutes, or until the chicken registers 165°F internally and the glaze is sticky and caramelized. (Tip: Use an instant-read thermometer for perfectly cooked chicken.)
9. Let rest for 5 minutes before serving. The sweet potatoes should be tender with crispy edges.

Dinnertime just got easier with this one-skillet wonder. The sweet, tangy glaze clings to each thigh, while the rosemary sweet potatoes soak up all the pan juices. Serve it straight from the skillet with a side of steamed green beans or a simple arugula salad.

Orange Marmalade Chicken Meatballs with Glaze

Well, I have to admit: I’m a bit of a meatball snob. But these orange marmalade chicken meatballs won me over with their sticky-sweet glaze and tender interior. They’re baked, not fried, so you can feel good about the second (okay, third) helping.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Meatballs

• 1 lb lean ground chicken
• 1/2 cup panko breadcrumbs
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp finely ground black pepper
• 1/2 tsp kosher salt
• 2 tbsp finely chopped fresh cilantro

For the Glaze

• 3/4 cup high-quality orange marmalade
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup — trust me, you'll thank me later.
2. In a large bowl, combine the ground chicken, panko, egg, garlic, ginger, black pepper, salt, and cilantro. Mix gently with your hands until just combined; overmixing makes meatballs tough.
3. Using a small cookie scoop (or your hands), roll the mixture into 1-inch meatballs — about 20 total. Place them on the prepared baking sheet, spacing evenly.
4. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, and red pepper flakes until smooth. Set aside half for serving.
5. Brush the meatballs with half the glaze. Bake for 12 minutes, then brush with remaining glaze and rotate the pan. Bake another 10–12 minutes until the internal temperature reaches 165°F and the glaze is sticky and caramelized.
6. Let the meatballs rest for 2 minutes — this lets the glaze set. Serve warm, drizzled with the reserved glaze and extra cilantro if you like.

After they come out of the oven, the glaze caramelizes into a sticky, tangy-sweet coating that clings to every nook and cranny. Serve these over fluffy rice with a side of roasted broccoli for a weeknight dinner that feels special — or let them be the star of your next party platter.

Orange Marmalade Chicken and Broccoli Alfredo

Kicking off a weeknight dinner with a one-skillet wonder that feels fancy is my kind of magic. This Orange Marmalade Chicken and Broccoli Alfredo came from a happy accident with leftover marmalade — and it's sweet, savory, and totally satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon unsalted butter
• 3 cloves fresh garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup bright orange marmalade
• 2 cups fresh broccoli florets
• 8 ounces fettuccine pasta

Instructions

1. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Pat them dry first — this ensures a beautifully golden sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium and melt the butter. Add garlic and sauté for 30 seconds until fragrant — burnt garlic turns bitter fast, so keep an eye on it.
4. Pour in heavy cream, then stir in grated Parmesan and orange marmalade. Whisk until smooth and the cheese melts completely. (Tip: Freshly grated Parmesan melts much better than pre-shredded.)
5. Bring the sauce to a gentle simmer, then add broccoli florets. Cook for 3-4 minutes until tender-crisp — they'll soften a bit more later.
6. Meanwhile, cook fettuccine in salted boiling water according to package directions until al dente. Drain well.
7. Slice the cooked chicken into strips against the grain for tenderness.
8. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss together over low heat for 1-2 minutes, coating everything evenly.
9. Serve immediately, topped with extra Parmesan if you like — I always do.

Of all the one-skillet dinners I've made, this one has the most surprising flavor combo. The orange marmalade cuts through the rich cream sauce beautifully, while the broccoli adds a fresh crunch. Serve with a side salad for a restaurant-quality meal.

Orange Marmalade Chicken Drumsticks with Herbs

From the moment I first tasted sweet-tangy orange marmalade on crispy chicken skin, I knew this combination was magic. These sheet pan drumsticks, kissed with rosemary and thyme, have become my go-to for busy weeknights when I want something that looks (and tastes) like I spent hours in the kitchen—but really, it’s almost hands-off. The garlic and herbs infuse the meat while the marmalade caramelizes into a sticky, irresistible glaze.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 8 chicken drumsticks (about 2 lbs), skin on
• 2 tbsp olive oil
• 1/2 cup orange marmalade
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Pat chicken drumsticks dry with paper towels to ensure crispy skin. Place them in a large bowl.
3. In a small bowl, whisk together olive oil, orange marmalade, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.
4. Pour the marmalade mixture over the drumsticks and toss well to coat evenly. (Tip: Use your hands to really massage the marinade under the skin for maximum flavor.)
5. Arrange drumsticks in a single layer on prepared baking sheet, spacing them apart. (Don’t overcrowd—if they’re touching, the skin won’t crisp.)
6. Roast for 35-40 minutes, turning halfway, until the skin is golden brown and caramelized, and the internal temperature reaches 165°F. (Tip: For extra sticky glaze, brush any pan juices over the drumsticks during the last 5 minutes.)
7. Let rest for 5 minutes before serving.

The result is a perfect balance of sweet, savory, and herbaceous—crispy on the outside, tender and juicy inside. I love serving these with a side of fluffy rice or a simple green salad to soak up the extra glaze. Trust me, you’ll be licking your fingers!

Orange Marmalade Chicken Lettuce Wraps (Deconstructed)

Not all quick dinners have to be boring. The other night, I was craving the bright, sticky-sweet flavors of my favorite Asian-style lettuce wraps but wanted to use up a jar of orange marmalade sitting in my fridge. This one-pan ground chicken version was born—and let me tell you, it's become a regular on my weeknight rotation. The crunch from water chestnuts and the tangy-sweet sauce wrapped in cool lettuce cups? Pure magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Filling

• 1 tablespoon toasted sesame oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 pound ground chicken (93% lean recommended)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/3 cup sweet orange marmalade (preferably no high-fructose corn syrup)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 cup water chestnuts, drained and finely chopped
• 2 green onions, thinly sliced (white and green parts separated)

For Serving

• 1 head butter lettuce, leaves separated and washed
• 1 tablespoon toasted sesame seeds
• Sriracha or chili crisp (optional)

Instructions

1. Heat the toasted sesame oil in a large nonstick skillet over medium-high heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
3. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
4. Add the ground chicken to the pan, breaking it apart with a wooden spoon. Season with black pepper and salt. Cook for 4–5 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown in spots. Tip: Let the chicken sit undisturbed for a minute to develop a nice sear—more flavor!
5. In a small bowl, whisk together the orange marmalade, low-sodium soy sauce, and rice vinegar until smooth.
6. Pour the sauce over the cooked chicken and stir to coat. Add the chopped water chestnuts and the white parts of the green onions. Cook for 1–2 minutes until the sauce thickens slightly and coats the chicken. Tip: Taste and adjust the sweetness or saltiness by adding a splash more soy sauce or a drizzle of honey if your marmalade is less sweet.
7. Remove the pan from heat. Stir in the green parts of the green onions.
8. To serve, spoon the chicken mixture into individual butter lettuce cups. Garnish with toasted sesame seeds and a drizzle of sriracha if desired. Tip: Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes until golden and fragrant—so worth it!

The first bite is a symphony: the cool, crisp lettuce gives way to warm, savory-sweet chicken with pops of crunch from the water chestnuts. This deconstructed style means less mess and more fun at the table—let everyone build their own wrap. Trust me, this recipe will become a staple when you need a low-carb dinner that feels like a treat.

Orange Marmalade Chicken and Quinoa Pilaf

Finally, a one-pot wonder that feels both special and totally doable on a busy weeknight. This orange marmalade chicken with quinoa pilaf brings together sticky-sweet glazed thighs and a fragrant, nutty pilaf—all in a single skillet. The secret? Letting the marmalade caramelize just enough to create a glossy, savory-sweet coating that pairs beautifully with the earthy quinoa, crunchy almonds, and chewy raisins.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1½ lbs)
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon fine sea salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ cup orange marmalade (preferably with bits of peel)
• 1 cup white quinoa, rinsed and drained
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1½ cups low-sodium chicken broth
• ⅓ cup slivered almonds, toasted
• ¼ cup golden raisins
• 2 sprigs fresh thyme (or ½ teaspoon dried)
• 1 tablespoon fresh lemon juice

Instructions

1. Pat the chicken thighs dry with paper towels, then season all over with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat the olive oil in a large heavy skillet (with a lid) over medium-high heat. Place the chicken skin-side down and cook without moving for 5–6 minutes, until the skin is deep golden and crisp. Tip: Don't crowd the pan—if needed, sear in batches.
3. Flip the chicken and cook for 1 more minute, then transfer to a plate. Pour off all but 1 tablespoon of drippings from the skillet.
4. Reduce heat to medium. Add the onion and cook, stirring, for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
5. Stir in the quinoa, then pour in the chicken broth and scrape up any browned bits from the bottom. Add the remaining ½ teaspoon salt, ¼ teaspoon pepper, the orange marmalade, raisins, and thyme sprigs. Stir well.
6. Nestle the chicken thighs skin-side up into the quinoa mixture. Bring to a simmer, then cover tightly with the lid. Reduce heat to low and cook for 20 minutes, until the quinoa is tender and the chicken registers 165°F. Tip: Resist the urge to lift the lid—steam is key for fluffy quinoa.
7. Uncover the skillet and sprinkle the toasted almonds over the top. Drizzle with lemon juice. Let stand for 5 minutes before serving to allow the juices to settle.
8. For extra caramelization, you can broil the chicken for 1–2 minutes after cooking if you want a stickier glaze—just keep an eye on it!

A delightful combination of sweet and savory, the sticky orange glaze clings to the tender chicken while the quinoa pilaf soaks up all the juices. I love serving it with a simple side of steamed green beans or a fresh cucumber salad to cut through the richness. Leftovers (if any!) are even better the next day—the flavors meld beautifully.

Orange Marmalade Chicken with Asparagus and Lemon

When I'm craving a dinner that feels fancy but takes minimal effort, this sheet pan orange marmalade chicken with asparagus and lemon is my go-to. It's one of those meals that looks impressive on the plate but comes together in under an hour with almost no cleanup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each, patted dry)
• 1/3 cup orange marmalade (preferably high-quality, with big citrusy chunks)
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rich extra virgin olive oil
• 2 cloves garlic, minced
• Freshly ground black pepper
• 1 bunch fresh asparagus (about 1 pound, woody ends trimmed)
• 1 lemon, thinly sliced (seeds removed)
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, whisk together the orange marmalade, soy sauce, 1 tablespoon of the olive oil, minced garlic, and a generous pinch of black pepper.
3. Pat the chicken breasts dry with paper towels and place them on the prepared sheet pan, leaving space around each. Brush half of the marmalade mixture over the tops of the chicken.
4. Toss the trimmed asparagus with the remaining 1 tablespoon olive oil and a pinch of salt, then arrange them on the pan around the chicken. Lay the lemon slices over the asparagus or chicken.
5. Pour the remaining marmalade mixture evenly over the asparagus and lemon slices.
6. Roast for 20–25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the asparagus is vibrant and tender. If desired, broil for the last 2 minutes for a sticky, caramelized finish.
7. Let rest for 5 minutes, then sprinkle with flaky sea salt and serve.

My favorite way to enjoy this is with a side of fluffy rice or crusty bread to soak up all the tangy-sweet pan juices. The combination of sticky chicken, bright lemon, and perfectly roasted asparagus makes every bite feel like a little celebration.

Orange Marmalade Chicken and Brussels Sprouts

During those rushed weeknights when I crave something that feels both fancy and fuss-free, this sheet pan dinner is my go-to. The sticky-sweet orange marmalade mingles with tangy balsamic, coating tender chicken legs and caramelized Brussels sprouts for a meal that tastes like it took hours—but really just needs one pan and a hot oven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Sheet Pan Dinner

• 4 bone-in, skin-on chicken legs (about 2 lbs), patted dry
• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 1/3 cup good-quality orange marmalade
• 2 tablespoons balsamic vinegar
• 2 tablespoons rich extra-virgin olive oil, divided
• 1 teaspoon kosher salt, plus more for sprouts
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 425°F with a rack in the center position.
2. In a small bowl, whisk together the orange marmalade, balsamic vinegar, 1 tablespoon of the olive oil, kosher salt, black pepper, and garlic powder until smooth.
3. Place the chicken legs in a large bowl and pour half of the marmalade mixture over them. Toss to coat evenly, then let them sit at room temperature for 10 minutes (this gives the flavors a head start).
4. On a rimmed sheet pan, combine the halved Brussels sprouts with the remaining 1 tablespoon olive oil and a generous pinch of salt and pepper. Toss to coat, then spread them in a single layer.
5. Nestle the chicken legs among the Brussels sprouts, arranging them skin-side up for maximum crispiness. Leave a little space between pieces so they roast, not steam.
6. Roast for 25 minutes, until the chicken is golden and the sprouts are beginning to brown at the edges.
7. Remove the pan from the oven and brush or spoon the remaining marmalade glaze over the chicken and Brussels sprouts. Use a silicone brush for even coverage.
8. Return the pan to the oven and roast for another 10–15 minutes, until the chicken registers 165°F at the thickest part (an instant-read thermometer is your best friend here) and the sprouts are deeply caramelized and tender inside.
9. Let rest for 5 minutes on the pan—this lets the juices redistribute—then serve directly from the sheet pan for a rustic, impressive dinner.

Serve this straight from the pan for a rustic meal that’s both sweet and savory. The marmalade caramelizes into a sticky glaze that clings to every crispy bite—try spooning any extra pan juices over rice or crusty bread to soak up every drop.

Orange Marmalade Chicken Skewers with Peppers

Kicking off grilling season early with these sheet pan Orange Marmalade Chicken Skewers! I love how the sweet marmalade caramelizes on the chicken and peppers, creating that perfect charred, sticky finish—all without firing up the grill.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

For the Skewers

• 1½ lbs boneless, skinless chicken thighs, cut into 1½-inch chunks
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 1 large orange bell pepper, seeded and cut into 1-inch squares
• 1 medium red onion, cut into 1-inch wedges
• Wooden skewers, soaked in water for 30 minutes

For the Glaze

• ½ cup high-quality orange marmalade
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F with a rack in the upper third. Line a rimmed baking sheet with foil for easy cleanup.
2. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes until smooth. Set aside.
3. Thread the chicken chunks, bell pepper squares, and onion wedges alternately onto the soaked skewers, dividing evenly. Leave a small gap between pieces for even cooking.
4. Place the assembled skewers on the prepared baking sheet. Brush half of the glaze generously over all sides of the skewers.
5. Roast for 12 minutes, then remove from the oven and brush with the remaining glaze. Return to the oven and roast for another 5–6 minutes, until the chicken is cooked through and the glaze is sticky.
6. Switch the oven to broil on high. Broil the skewers for 1–2 minutes, watching closely, until the edges are charred and caramelized. Watch closely—this happens fast!
7. Remove from the oven, sprinkle with fresh cilantro, and let rest for 2 minutes before serving. The juices will redistribute for juicier chicken.

Mouthwatering doesn't begin to describe it—the tender, juicy chicken contrasts beautifully with the slightly charred peppers and caramelized onion. Serve these skewers over fluffy jasmine rice or alongside a crisp green salad with a citrus vinaigrette for a complete meal.

Orange Marmalade Chicken and Cauliflower Rice

When life gets hectic, I whip out my trusty skillet for this Orange Marmalade Chicken and Cauliflower Rice—a sweet-savory low-carb dinner that feels totally indulgent. It’s one of those meals that’s easy enough for a Tuesday but pretty enough to serve company.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons avocado oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• ½ cup orange marmalade (sugar-free for keto or regular)
• 2 cups fresh cauliflower rice (or thawed frozen, patted dry)
• 8 oz fresh green beans, ends trimmed and cut into 1-inch pieces
• ¼ cup low-sodium chicken broth
• 1 tablespoon unsalted butter (optional)

Instructions

1. Season the chicken thighs on both sides with the sea salt and black pepper.
2. Heat avocado oil in a large (12-inch) skillet over medium-high heat until shimmering.
3. Place chicken thighs in a single layer in the hot skillet; cook undisturbed for 5–6 minutes until deep golden brown.
4. Flip the chicken and cook another 4–5 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and set aside.
5. Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
6. Stir in the orange marmalade and chicken broth, scraping up any browned bits from the bottom of the pan.
7. Add the cauliflower rice and green beans, stirring well to coat everything in the sticky sauce.
8. Return the chicken to the skillet, nestling it into the vegetables and spooning some glaze on top.
9. Cover the skillet and cook over medium-low heat for 5–7 minutes, until the cauliflower rice is tender and the green beans are crisp-tender.
10. Remove from heat. Stir in the unsalted butter if using, until melted and glossy. Divide among plates and serve immediately.

Honestly, the sticky orange glaze clinging to juicy chicken and tender-crisp veggies is pure comfort—without the carbs. I love topping it with toasted sesame seeds or sliced green onions for extra crunch and color.

Conclusion

Ready to simplify dinner? These 16 one-pan chicken recipes with orange marmalade bring sweet, tangy flavor to your table with minimal cleanup. Pick your favorite tonight, leave a comment with your top pick, and don’t forget to pin this roundup for later on Pinterest!

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