Orange Pepper Cream Chicken is a dish that makes you feel like a five-star chef without the stress of culinary school. It’s bright, creamy, and packed with enough peppery zing to keep your taste buds entertained. Plus, it comes together faster than you can say, “Why haven’t I made this before?”
First, we start with the star of the show—chicken breast. Cut it into strips, salt it like you mean it, then toss it into a hot pan with olive oil. Sizzle, sear, and cook until golden brown. The kitchen now smells amazing, but don’t get distracted—remove the chicken and let it rest in a foil-covered dish. Yes, even chicken deserves a break.
Now, let’s talk about the shallots in this Orange Pepper Cream Chicken. These little flavor bombs go into the same pan, soaking up all that glorious chicken-infused olive oil. Peel and cut into rings, Then stir, sauté, and wait for them to turn transparent. This is where things get really exciting—deglazing! Grab some white wine, pour it in, and listen to that satisfying sizzle. You’re basically a scientist at this point, conducting delicious experiments.
The Magis Sauce
Next up, the magic potion: a dreamy mix of orange juice, heavy cream, vegetable broth, and a heroic amount of crushed black pepper. Use more or less to your taste. I like things peppery in general and in my food. Whisk it all together to transform it into a velvety, golden sauce. Don’t worry if it’s still a little thin! Enter cornstarch, the unsung hero of thick, luscious sauces. Make a slurry and stir it into the sauce. Perfection!
Finally, finish this Orange Pepper Cream Chicken. Now, reunite the chicken with its new luxurious bath. Coat each strip in the creamy goodness, letting it soak up all that citrusy-peppery magic. The flavors meld together like old friends catching up over a warm meal.
Egg Noodles FTW!
And how do we serve this masterpiece? Over egg noodles, of course! The soft, buttery strands are the perfect vehicle for that rich, peppery sauce. Each bite is a balance of bright, citrusy notes and comforting creaminess—like spring and winter deciding to throw a dinner party together.
So grab a fork and dig in. Orange Pepper Cream Chicken is here to make your dinner both fancy and effortlessly delicious!
Orange Pepper Cream Chicken
Ingredients
- Salt
- 16 oz egg noodles
- 4 chicken breasts
- Kosher salt and freshly ground black pepper
- 2 oranges
- 2 shallots
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1 cup cream
- 3/4 cup chicken broth
- 1/4 cup orange juice
- 1-1+1/2 tablespoons crushed black peppercorns. Add more or less to your taste.
- 2 tablespoons cornstarch
- 10 oz Egg noodles
Instructions
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Cook the egg noodles in plenty of boiling salted water.
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Drain and set aside in a warm place.
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Cut the chicken breasts into strips.
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Season on both sides with salt. Set aside.
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Juice and zest one orange. Cut the other one into thin slices
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Peel and dice the shallots.
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Heat the oil in a large skillet
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Cook the chicken in the oil. Transfer to a dish. Cover with foil. Set aside.
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Add the shallots to the pan.
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Sauté until transparent.
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Deglaze the pan with the white wine.
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Add the cream, vegetable broth, orange juice, and crushed peppercorns.
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Bring to a boil. turn down the heat. Simmer for 5 minutes.
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Mix the cornstarch with 1 tablespoon of the sauce and whisk back into the pan.
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Bring to the boil while whisking.
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Season with salt and pepper to taste.
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When the sauce has thickened, add the chicken back to the pan. Coat it with the sauce.
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Transfer to a platter. Garnish with the orange zest and sliced oranges.
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Serve over egg noodles.
So, do you like this Orange Pepper Cream Chicken? Also, check out some of these other delicious recipes:
PEPPERY GOCHUJANG NOODLE KUGEL
CREAMY POTATO SPRING VEGETABLE SOUP WITH SUNFLOWER SEED PESTO CROUTONS
PEPPERY GOCHUJANG NOODLE KUGEL
RED BEET APPLE SOUP WITH CREAMY TOASTED WALNUT PESTO HEARTS
