Sweet Orange Burgundy Chicken Gloria Recipe

Why You’ll Love This this Sweet Orange Burgundy Chicken Gloria

This gorgeous chicken dish combines the elegant flavors of orange marmalade, Burgundy wine, and pureed apricots into a sauce that’s basically restaurant-quality magic happening in your own kitchen.

The tender chicken breasts get a golden sear before being bathed in that glossy, sweet-and-savory sauce that honestly makes you wonder why you ever settle for plain grilled chicken.

With a splash of sherry and brandy for that extra touch of sophistication, this recipe transforms ordinary weeknight dinner into something that looks like you’ve been secretly attending culinary school.

Ingredients List

This Sweet Orange Burgundy Chicken Gloria calls for a mix of pantry staples and a few special ingredients that come together to create something truly spectacular.

• 1 cup orange marmalade
• 3/4 cup Burgundy wine
• 3/4 cup water
• 1/2 cup orange juice
• 1 (8 ounce) can apricots, drained and pureed
• 2 tablespoons currant jelly
• 2 tablespoons cornstarch
• 1/4 cup water (for dissolving cornstarch)
• 6 (8 ounce) chicken breasts, slightly pounded
• Flour for dredging
• Salt and black pepper for seasoning flour
• Oil for sautéing
• 1/4 cup sherry wine
• 1/4 cup brandy
• Halved apricot for garnish
• Fresh parsley for garnish
• The sugar content runs pretty high with the marmalade, jelly, and fruit, so this definitely falls into the special occasion category rather than everyday health food
• You can lighten things up by using sugar-free marmalade and jelly, though the flavor profile will shift slightly
• The alcohol does cook off during the simmering process, leaving mostly flavor behind
• Chicken breast provides lean protein, and you could easily swap in chicken thighs for more flavor and fewer worries about overcooking

Step by Step Directions

This elegant chicken dish combines sweet and savory flavors through a rich apricot-wine sauce that transforms ordinary chicken breasts into restaurant-quality fare.

• Prepare the sauce: Combine orange marmalade, Burgundy wine, water, orange juice, pureed apricots, and currant jelly in a saucepan and simmer gently over low heat, stirring frequently until well blended.
• Thicken the sauce: Dissolve cornstarch in 1/4 cup water, then slowly add to the simmering sauce while stirring constantly; continue simmering until thickened, about 6 minutes.
• Prepare the chicken: Dredge chicken breasts lightly in flour seasoned with salt and black pepper.
• Cook the chicken: Heat oil in a large skillet and sauté chicken until golden brown on both sides without overcooking; drain on paper towels.
• Deglaze the pan: Pour off oil and wipe out skillet, return chicken to pan, add sherry and brandy, and simmer for 2 minutes.
• Combine and serve: Stir in the apricot sauce, spooning over chicken to coat lightly; transfer to heated platter and garnish with apricot halves and chopped parsley.
• Final presentation: Serve with remaining sauce on the side.

For even more versatile cooking options, consider preparing this dish in a cast iron dutch oven which provides excellent heat retention and can seamlessly transition from stovetop to oven.

Substitutions and Variations

• Make it lighter: You can reduce the oil by using cooking spray and a non-stick pan, though the traditional method gives better browning
• Spice it up: A pinch of ginger or a dash of cinnamon in the sauce adds warmth without overwhelming those delicate fruit flavors
• Sherry alternatives: Dry white wine can replace the sherry, or even apple juice if you’re keeping things alcohol-free for the family dinner

Additional Things to Serve With This Dish

This gorgeous chicken deserves sides that won’t compete with its fruity, wine-kissed elegance.

• Rice pilaf or wild rice – The nutty grains soak up that beautiful apricot sauce like little flavor sponges, and honestly, you’ll want to capture every drop.
• Roasted asparagus or green beans – Something green and crisp cuts through all that rich sweetness, plus the bright color makes your plate look like it belongs in a fancy restaurant.
• Garlic mashed potatoes – Because sometimes you need that creamy, comforting base to anchor all those complex flavors swirling around.
• Simple mixed greens salad – A light vinaigrette helps cleanse the palate between bites, though let’s be real, you might forget the salad exists once you taste this chicken.
• Crusty French bread – Perfect for mopping up sauce, and if anyone judges you for sauce-mopping, they clearly haven’t tried this recipe yet.
• Roasted carrots or butternut squash – The natural sweetness plays nicely with the orange marmalade without creating a sugar overload situation.

Cooking Tips & Tricks (Chef’s Notes)

A few insider secrets will turn your good chicken into absolutely restaurant-worthy perfection.

• Don’t skip the pounding step – Those chicken breasts need to be even thickness or you’ll end up with some pieces that are hockey pucks while others are still doing the chicken dance, and nobody wants that drama.
• Keep your oil temperature steady – If it’s too hot, you’ll get gorgeous golden outsides with raw middles, but too cool and your chicken will just sit there absorbing oil like a greasy sponge.
• Make the sauce first and keep it warm – Trust me on this one, because juggling flaming brandy while your sauce gets cold is like trying to text while riding a unicycle.
• Use a meat thermometer if you’re nervous – Internal temp should hit 165°F, though seasoned cooks can tell by the firmness when you press the thickest part.
• Don’t crowd the pan – Give each piece some personal space or they’ll steam instead of sear, and steamed chicken is about as exciting as watching paint dry.
• Let the alcohol cook off properly – When you add that sherry and brandy, let it bubble away for the full two minutes so you get the flavor without the boozy bite.
• Save some sauce for the table – People will want to drizzle more of that liquid gold over everything, and you’ll look like a genius for thinking ahead.

Nutritional Facts

This indulgent chicken dish packs both flavor and nutrition, though the sweet sauce does add significant calories and sugar content.

• Calories per serving: Approximately 520-580 calories (based on 6 servings)
• Protein powerhouse: Each serving delivers about 54-60 grams of high-quality protein from the chicken breast
• Carbohydrates: Around 35-42 grams, primarily from the orange marmalade, wine, and fruit components
• Fat content: Roughly 8-12 grams, mostly from the cooking oil and minimal natural chicken fat
• Sugar levels: Approximately 28-32 grams due to marmalade, apricots, and currant jelly
• Sodium: Moderate levels depending on seasoning amount, typically 300-450mg per serving
• Vitamin C boost: Orange juice and marmalade provide a decent dose of vitamin C
• Potassium: Chicken and apricots contribute valuable potassium for heart health
• B vitamins: Chicken breast is rich in niacin, B6, and B12 for energy metabolism
• Antioxidants: Apricots and orange ingredients provide beta-carotene and flavonoids
• Alcohol content: Minimal after cooking process burns off most alcohol from wine, sherry, and brandy
• Fiber: Low fiber content at about 1-2 grams per serving from fruit components

Fun “Did You Know?”

Who knew that chicken Gloria actually predates the famous Chicken Cordon Bleu by several decades?

I uncovered this elegant dish originated in French culinary circles during the 1920s, where chefs combined wine-based sauces with fruit preserves to create sophisticated flavors.

The name “Gloria” likely honors the Latin word meaning “glory,” reflecting the dish’s celebratory nature.

What’s fascinating is how the recipe incorporates both brandy and sherry – a technique that enhances the orange marmalade’s sweetness while balancing the Burgundy’s earthiness.

This combination creates layers of complexity that make each bite memorable and distinctly different from standard chicken preparations.