Blood Orange Glazed Chicken

Makes 6 servings  (2 thighs per serving)


  • 1½ lb. boneless skinless chicken thighs 
  • ½ tsp salt 
  • ½ tsp pepper 
  • 1 tbsp dried herbes de Provence 
  • 2 tbsp olive oil 
  • ¾ cup fresh blood orange juice (or regular orange juice) 
  • ½ cup white wine (or low-sodium chicken broth) 
  • 2 tsp honey 
  • 1 tsp cornstarch 
  • 1 tsp blood orange zest 
  • 3 small blood oranges, sliced (or navel oranges) 


  1. Season chicken thighs with salt, pepper and herbes de Provence. 
  2. Heat olive oil in a large pan over high heat and cook chicken thighs until browned on both sides, about 3 – 4 minutes per side. Reduce heat to medium. Continue cooking chicken.  
  3. Add blood orange juice, white wine and honey to a small sauce pot. Cook over medium-low heat until mixture has reduced and thickened slightly, about 8 minutes.
  4. Remove some of the juices cooking from the chicken and into a small bowl. Add cornstarch and mix well. Pour the cornstarch mixture into the reducing glaze and stir. 
  5. Pour the glaze through a strainer over the chicken and add ½ tsp orange zest. Continue to cook until chicken thighs are cooked through.
  6. Remove from heat and top with remaining ½ tsp orange zest. Serve with fresh orange slices on the side. Enjoy!


Nutritional analysis per serving: 263 calories, 10 g fat, 23 g protein, 15 g carbohydrates, (13 g available carbohydrate) 2 g fiber, 100 mg sodium 

My Viva Servings: 3 proteins, 1 fruit, 1 fat