Two Super Saucy Chicken Recipes that Satisfy a Sweet Tooth

Growing up, my Pop would never turn down a dessert... or two.

"My dessert compartment still has room," he'd say, reaching for his stronger than strong coffee
(a true Swede).

I'm obviously my father's daughter.

But instead of turning to cookies, cakes or ice cream after your meal, how about adding some sweetness to the main attraction?

Here are two recipes that are my newest go-to recipes this last year.  Both are simple, require few pots and pans... and little time in the kitchen.  And both perfectly pair with roasted veggies or a green salad.

So, for those of us who could eat dessert before dinner (or in spite of), here's a little sugar to satisfy.  Your dessert compartment will thank you.

First up...

Caramel Orange Chicken
(an all-time favorite!)

and last, but not least...

Buttery Brown Sugar & Garlic Chicken Bites
(recipes to both are below)


Caramel Orange Chicken

3 bone-in, skin-on chicken breasts
Olive oil
Salt and Pepper and seasoning of choice (I use Penzeys Parisien)
4 tablespoons honey
1/2c. frozen orange juice concentrate (still frozen)
Crushed red pepper
Fresh Cilantro, chopped for garnish

Pat dry the chicken breasts, season with salt, pepper and seasons of choice- I like my Parisien thyme and tarragon mix... ...and load it on! Brown skin side down until crispy and browned in olive oil about 5 min. In the meantime combine honey and frozen orange juice concentrate in a small saucepan, also seasoning w/salt, pepper, and your favorite seasoning (I add a bit of crushed red pepper!) Bring to boil and simmer for 3 min.

Once the chicken is browned, turn skin side up and place in a roaster (or use the same oven-safe saute-pan- great investment, and fewer dishes!) in a 375 degree oven. Pour orange mixture over and bake about 25 min, spooning syrup back over the top about 1/2 way in until thermometer reads about 150. Let sit for 10 min to get to 160 degrees.

Top with minced fresh cilantro and pour remaining sauce over all.

Buttery Brown Sugar & Garlic Chicken Bites

4 boneless, skinless breasts cut into cubes
5 garlic cloves, lightly smashed to release flavor
1 shallot, cut into rings
3-4 tablespoons butter
1/2 c. brown sugar
Seasoning if desired- I used 1 tablespoon Penzeys Parisien
Salt and Pepper

In greased 9x13 pan, place chicken cubes. Place shallots over the chicken and place the garlic cloves around the pan. Then add 5-6 spoonfuls of butter evenly around the pan. Season with salt and pepper and your favorite seasoning if desired. Top all with brown sugar. Bake at 350 degrees for about 15 minutes. Then stir to break up chicken and coat with the brown sugar butter. Bake for about another 10 minutes or until chicken is cooked through and browned. Remove chicken to plate and pour on the sauce (I remove the garlic cloves)

*Note: I do not work for Penzeys in any way, I just love their Parisien blend... I go through it like crazy and it makes everything taste better! ;-)


  1. Yummy and perfect for the season and nice tempting presentation ananas roti

    1. Thank you so much Cody! I hope you enjoy them... they are definitely regulars in our home!

  2. Replies
    1. Thanks Samantha! So glad you enjoyed it... it's a favorite of ours!

  3. Awesomeness! Very flavorful... nothing left over....I made this delicious chicken with brussel sprouts in a bacon shallot butter.. so good! Definitely will be making this again!

    1. Wow, that sounds amazing Samantha! Thanks for stopping by, and I'm so glad you liked the recipe :-)


Post a Comment

Thank you for taking the time to comment!