The Simple Joy of this Easy Baked Orange Chicken
Since I’m always looking for dinner solutions that don’t require me standing over a hot stove for an hour, this baked orange chicken has become my saving grace. The entire recipe takes one casserole dish, some basic ingredients I usually have on hand, and zero babysitting. I can prep everything in fifteen minutes, slide it into the oven, and actually sit down for once while dinner cooks itself. The orange juice creates this amazing citrusy sauce that soaks into the rice below, making every bite flavorful. It’s comfort food without the kitchen chaos.
Ingredients
The beauty of this orange chicken recipe lies in its simplicity – you probably have most of these ingredients sitting in your pantry right now. I love recipes that don’t send me scrambling to three different grocery stores for exotic ingredients, and this one delivers on that promise. Just grab a few basics, and you’re ready to create something that tastes way more impressive than the effort required.
- 2 large chicken breasts, skinned and boned
- 1 cup rice
- 1/2 teaspoon orange rind, finely shredded
- 1 dash ground cinnamon
- 1 cup orange juice
- 1 cup chicken broth
Now, let’s talk about a couple things that might save you some kitchen drama. The recipe calls for finely shredded orange rind, which is basically orange zest – use a microplane grater if you have one, or the fine side of a box grater if you’re working with what you’ve got.
When it comes to the chicken broth, I always keep cartons on hand because they last forever and taste so much better than bouillon cubes. Don’t stress about using fresh-squeezed orange juice unless you’re feeling fancy, the store-bought stuff works perfectly fine and honestly, who’s time to juice oranges on a Tuesday night.
How to Make this Easy Baked Orange Chicken
This orange chicken basically assembles itself, which is exactly the kind of cooking I can handle after a long day. Start by cutting your 2 large chicken breasts into 1-inch thick strips – and honestly, don’t stress if they’re not perfectly uniform because we’re not running a restaurant here.
Grab a greased 9-inch round casserole dish and spread that 1 cup of rice in an even layer across the bottom, then arrange your chicken strips right on top of the rice. The rice is going to soak up all those delicious juices as everything cooks, which is basically the whole point of this one-dish wonder.
Here’s where things get really simple, and I mean really simple. Pour 1 1/2 cups of chicken broth and 1 cup of orange juice over the chicken – yes, the recipe says 1 cup of broth in the ingredients but calls for 1 1/2 cups in the directions, so I always go with the extra because more liquid means less chance of ending up with crunchy rice. While this dish cooks beautifully in the oven, a professional soup maker can also create similar one-pot meals with perfectly tender chicken and fluffy rice.
Sprinkle that 1/2 teaspoon of finely shredded orange rind and a dash of ground cinnamon over everything, add some salt to taste, then cover the whole thing with foil. Pop it in a 350°F oven for about an hour, but do yourself a favor and check it at the 45-minute mark because ovens are moody creatures and yours might cook faster than mine.
The best part about this recipe is that it’s practically foolproof – the rice cooks in the chicken juices, the chicken stays tender under that foil blanket, and your kitchen smells like a citrus dream. Just make sure your chicken is cooked through and the rice has absorbed most of the liquid before you call it done.
Substitutions and Variations
Perfect as this recipe is, I know some of you’re going to want to shake things up because that’s just how we roll in the kitchen.
Want more citrus punch? Swap half the orange juice for fresh lemon or lime juice. I’m partial to adding a tablespoon of honey for extra sweetness, or a pinch of red pepper flakes if you’re feeling spicy.
Brown rice works beautifully here instead of white rice, though you’ll need to add an extra 15 minutes of baking time.
Thighs instead of breasts? Absolutely doable and arguably more flavorful.
Additional Things to Serve With Easy Baked Orange Chicken
While orange chicken practically shouts “complete meal” since it’s got protein and rice built right in, I’m always looking for ways to round out the plate with sides that complement those bright citrus flavors.
A crisp cucumber salad adds invigorating crunch that cuts through the rich, sweet sauce beautifully. Simple steamed broccoli works too—those little green trees soak up any extra orange goodness.
Want something heartier? Roasted asparagus or green beans bring earthy balance. And honestly, a light mixed greens salad with vinaigrette keeps things from feeling too heavy.
Sometimes simple sides make the biggest difference.
Final Thoughts
Looking back at this recipe, I can’t help but appreciate how it takes something that usually requires a deep fryer and multiple steps, then strips it down to the beautiful basics.
One dish, minimal cleanup, maximum flavor. What’s not to love? I mean, you literally dump everything in a casserole dish and let the oven work its magic.
The rice absorbs all those amazing orange and chicken flavors while everything bakes together. It’s comfort food without the guilt or the grease.
Sometimes the simplest approaches create the most satisfying meals, don’t you think?
