One-pan sticky marmalade chicken

This delicious recipe is a great way to finish that last bit of marmalade lurking in the fridge.

45 minutes

Serves 4-6 


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  • Olive oil or canola oil, for frying 
  • 6-8 (about 700g) chicken fillets 
  • Salt and milled pepper 
  • 1 onion, sliced 
  • 2 tsp (10ml) PnP crushed garlic & ginger 
  • 2 tsp (10ml) wholegrain mustard 
  • ¼ cup (60ml) butter 
  • ⅓ cup (80ml) orange marmalade 
  • 2 Tbsp (30ml) brown sugar or honey 
  • 1 tsp (5ml) smoked paprika (optional) 
  • ¼ cup (60ml) water 
  • 1 packet (400g) PnP tasty stem broccoli, blanched 
  • ½ packet (150g) Brussels sprouts, halved and blanched 
  • Splash fresh orange juice (or lemon juice) 
  • Orange slices, for garnish (optional) 



  1. Heat a glug of oil in a pan over high heat. 
  2. Season chicken and fry until browned, about 4-5 minutes per side. 
  3. Remove and set aside. 
  4. Sauté onion in the same pan over medium heat until soft, about 8 minutes. 
  5. Add crushed garlic & ginger, mustard and butter, and simmer for a few minutes. 
  6. Return chicken to pan. 
  7. Combine marmalade, sugar or honey, paprika and water. 
  8. Pour into pan and cook for 5-8 minutes, coating chicken in glaze. Season. 
  9. Stir through blanched greens and cook for 3-5 minutes until brussels sprouts are bright green and tender. 
  10. Stir in orange juice and serve, garnished with orange slices if you like. 


Browse more chicken recipes here.


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