Orange-Balsamic Chicken Thighs are ready in under 30 minutes and will quickly become a family favorite!
This is the first day in weeks I don’t feel like total garbage so I am so excited for the day. Also, can we talk about how I’ve been sick more in the last year than I have been my entire life?
Is this what getting old is like?
I don’t like it.
Now let me tell you all about my new favorite chicken recipe. I made this twice last week. Which is unheard of for me. I rarely repeat recipes in a month, but especially never in a week!
I made it the first time and decided not to take photos and then kicked myself when everyone loved it and there wasn’t a single piece of chicken leftovers. So two days later, we had it again. And no one complained!
It starts with chicken thighs which are my favorite. They’re so much tastier than the breasts and usually a lot cheaper.
Once the thighs are cooked, you make a yummy sauce out of orange marmalade, balsamic vinegar, and sage. And then wilt some spinach in the same pan and top everything with chopped walnuts. Serve over rice for a 30 minute meal that I guarantee the whole family will love!
Make sure you follow me around the internet!
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs cut into quarters
- salt and pepper
- 1/4 cup orange marmalade
- 1/4 cup balsamic vinegar
- 1/2 teaspoon rubbed sage
- 1 cup spinach
- 1/2 cup walnuts roughly chopped
Heat the coconut oil in a large skillet over medium-high heat.
Season all sides of the chicken thighs and add to the pan. Cook the chicken, flipping as needed, until browned and crispy, 8 - 10 minutes. Lower the heat to low.
In a small bowl, whisk together orange marmalade, balsamic vinegar, and sage. Pour this mixture over the chicken and stir, scraping up the bits on the bottom of the pan. Add spinach, cover, and cook until the sauce has thickened and the spinach has wilted. Stir in walnuts.
Want more chicken recipes?