Chicken Breasts with Orange Rhubarb Sauce

We usually think about strawberries when we think about rhubarb, but this recipe for chicken breasts with orange rhubarb sauce uses rhubarb in a savory dish instead of a dessert. It's reminiscent of apple sauce, but with a much prettier color and a little more tang.

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Orange Rhubarb sauce in a saute pan with a wooden spoon.

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Chicken Breasts with Orange Rhubarb Sauce

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:
    2

Ingredients

  • 2 chicken breasts boneless, skin-on
  • salt and freshly ground black pepper
  • ½ teaspoon dried thyme leaves
  • 1 tablespoon olive oil
  • 2 stalks rhubarb sliced ½-inch thick
  • ½ bulb fennel sliced ¼-inch thick
  • 1 tablespoon honey
  • 4 sprigs fresh thyme
  • ½ cup white wine
  • 1 orange zest and juice

Instructions

  1. Season the chicken breasts with salt, pepper and dried thyme.
  2. Pre-heat a skillet over medium-high heat. Add the olive oil and sear the chicken breasts well, skin-side down. Remove the chicken from the pan and set aside on a plate.
  3. Add the rhubarb and fennel to the pan and sauté for a few minutes. Add the honey and thyme and continue to sauté. Deglaze the pan with the white wine and let it come to a simmer. Add the orange juice and return the chicken to the pan, nestling it down into the vegetables. Cover with a lid and reduce the heat to a simmer. Cook for 15 to 20 minutes (depending on the size of the chicken breasts).
  4. Remove the chicken from the pan when it is fully cooked or registers 165ºF on an instant read thermometer inserted into the center of the breast. Let the sauce on the stovetop reduce until it is slightly syrupy. Add the orange zest.
  5. Slice the chicken on the bias. Spoon some of the rhubarb sauce on the plate and fan the chicken on top or fan the chicken on the plate first and then top with the sauce. Garnish with fresh thyme.
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