One Skillet Chicken with a Satsuma-Vanilla & Marmalade Glaze

Our Satsuma Vanilla Cream infused balsamic is useful for anything from cocktails to glazed chicken. You can find this infusion for sale in both our markets and online.

Find other recipe suggestions for this infused balsamic below.

One Skillet Chicken with a Satsuma-Vanilla & Marmalade Glaze

One Skillet Chicken with a Satsuma-Vanilla & Marmalade Glaze

This dish is similar to orange chicken from your favorite Chinese restaurant. Next time you have a desire for takeout, try this recipe instead. It’s simple, healthy and delicious! Serve with sautéed broccolini or even garlic mushrooms. Serves 4.
Course Main Course
Cuisine Chinese
Servings 4



  • 1/4 cup Sigona’s Satsuma Vanilla Cream White Balsamic find it on
  • 1/4 cup marmalade such as tangerine marmalade by Stonewall Kitchen
  • 2 Tbsp Sigona’s Persian Lime Olive Oil or try Wild Rosemary Olive Oil for a different layer of flavor. Find them on
  • 8 boneless skinless chicken thighs, fat trimmed
  • Salt and pepper to taste
  • Sesame seeds for garnish


  • In a medium bowl, whisk together the balsamic and the marmalade. Set aside.
  • Heat the Persian Lime olive oil in a large skillet over medium-high heat. Salt and pepper both sides of the chicken then add them to the skillet. Cook chicken for about 10 minutes, flipping once, until chicken is cooked through and is crispy brown on the outside. Transfer to a plate and set aside.
  • To the same skillet, over medium heat, add the balsamic mixture. Stir, scraping the brown bits up from the bottom of the skillet. Reduce heat to low and simmer for about 1 minute. Reintroduce chicken to the skillet, spooning the sauce over the chicken. Simmer the ingredients together for about two minutes then remove from the heat.
  • Transfer chicken to a serving dish, drizzle with remaining glaze and sprinkle with sesame seeds. Serve immediately.
Keyword balsamic, dinner, orange, takeout

Other Satsuma Vanilla Cream infused balsamic recipes & pairing suggestions

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating