Chicken in Orange Cream Low Carb Diabetic
Indulge in the vibrant flavors of this "Chicken in Orange Cream Low Carb Diabetic" recipe, a perfect blend of zesty citrus and rich, velvety sauce that caters to low-carb and diabetic-friendly diets. Tender, pan-seared chicken breasts are bathed in a luscious orange-infused cream sauce, complemented by the sweetness of fresh orange juice and the aromatic depth of garlic and shallots. This easy, one-pan recipe not only saves time with just 40 minutes from prep to plate but also keeps things light and health-conscious by using unsweetened orange juice and low-sodium chicken broth. Finished with a sprinkle of orange zest and optional thyme for a fresh, elegant touch, it’s a sophisticated yet approachable dish perfect for family dinners or hassle-free entertaining. Pair it with steamed vegetables or a side of cauliflower rice to complete this guilt-free gourmet experience!
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Ingredients
- 4 pieces (boneless, skinless) Chicken breast
- 1 teaspoon Salt
- 1 teaspoon (freshly ground) Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 small (finely chopped) Shallots
- 2 cloves (minced) Garlic
- 0.5 cup (unsweetened) Fresh orange juice
- 0.5 cup (low-sodium) Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Orange zest
- 1 teaspoon (optional for garnish) Fresh thyme leaves
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted and foamy.
Step 3
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side or until they are golden brown. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium and add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Step 5
Stir in the orange juice and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
Step 6
Increase the heat to medium-high and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes to slightly reduce the liquid.
Step 7
Lower the heat to medium, add the heavy cream, and stir until the sauce is smooth and creamy.
Step 8
Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer in the sauce for 8-10 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Step 9
Sprinkle the orange zest over the chicken and stir gently to combine. Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Step 10
Serve the chicken hot, spooning extra sauce over the top, and garnish with fresh thyme leaves if desired.
Nutrition Facts
| Serving size | (965.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1575.3 |
| Total Fat 97.3g | 0% |
| Saturated Fat 38.9g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 565.7mg | 0% |
| Sodium 4334.6mg | 0% |
| Total Carbohydrate 27.0g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 15.3g | |
| Protein 139.4g | 0% |
| Vitamin D 2.2IU | 0% |
| Calcium 135.0mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1961.7mg | 0% |
Source of Calories