Sunday Recipes: Margi’s Amaretto Chicken

Margi Kyle

Amaretto Chicken – Delicious, Easy And Unique! Take your chicken from good to fantastic! . Chicken is a weeknight staple, but Margi’s Amaretto Chicken transforms it into something special with simple pantry ingredients that taste like you fussed for hours. As The Designing Doctor, Margi brings her love of design to the table, layering mellow Amaretto, bright orange, Dijon, and garlic into a rich, glossy sauce that feels both comforting and sophisticated. Elegant yet forgiving, it can be made ahead, freezes well, and serves a crowd—just serve over rice with crisp snap peas and a fresh salad, set a beautiful table, and let this dish turn an ordinary evening into something memorable.

Amaretto Chicken

Serves: 8–10
Pairs well with: Jasmine or brown rice, roasted green beans, or a crisp citrus salad

Ingredients

5 large boneless chicken breasts, halved (about 2.5–3 lbs)
4 tablespoons flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons smoked paprika
4 cloves garlic, finely minced
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Dijon mustard
6 oz frozen orange juice concentrate (thawed, mixed with ½ can water)
1 cup Amaretto liqueur
1 teaspoon soy sauce (optional—adds depth)
1 teaspoon honey or brown sugar (balances acidity)
Fresh parsley or orange zest, for finishing

Directions

Prep and coat the chicken.
Pound the chicken lightly with a mallet for even cooking. Mix flour, salt, pepper, and paprika. Lightly oil chicken, then dredge in the seasoned flour. Shake off excess and reserve 1 tablespoon of the flour for thickening.
Sear for flavor.
Heat olive oil and butter together in a skillet over medium-high heat. Sear chicken until golden on both sides (about 3 minutes per side). Transfer to a large casserole dish.
Make the pan sauce.
To the skillet, add garlic and sauté for 30 seconds. Stir in Dijon mustard, orange juice mixture, Amaretto, soy sauce, and honey. Bring to a gentle boil and whisk in the reserved flour to thicken slightly.
Bake and glaze.
Pour sauce over the chicken. Cover and bake at 350°F for 40–45 minutes until the chicken is tender and the sauce slightly reduced.
Serve beautifully.
Spoon over rice or couscous, drizzle sauce on top, and garnish with fresh parsley or orange zest for a fresh, aromatic finish.

Optional Upgrades

For creaminess: Add 3 tablespoons of heavy cream before baking for a silky sauce.
For nuttiness: Sprinkle chopped toasted almonds on top before serving.
For presentation: Garnish with thin orange slices or basil ribbons.

This version highlights the Amaretto’s almond-sweet depth while balancing it with salt, acid, and touch of savory complexity—perfect for a dinner party or date night.