Chicken Baked with Grand Marnier

    40 minutes

    Absolutely the BEST chicken recipe ever. Nothing more to say!

    41 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 1 cup (250ml) milk
    • 1 cup (115g) dry breadcrumbs
    • 1 cup (115g) grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 1 cup (250ml) olive oil
    • 1 orange, sliced into rounds
    • 1 cup (250ml) dry white wine
    • 1/2 cup (125ml) orange juice
    • 310ml chicken stock
    • 1/4 cup Grand Marnier(TM)

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the breadcrumbs, Parmesan cheese and parsley. Set aside.
    2. Heat olive oil in a large heavy frypan over medium-high heat. Coat chicken pieces in the breadcrumb mixture and place in the hot oil. Quickly brown on both sides, then remove to a buttered 20x30cm baking dish (or similar size). Season with salt and pepper to taste. Place orange slices over the top of the chicken.
    3. Preheat the oven to 180 degrees C. Drain the oil from the frypan, reserving 1/4 cup (65ml). Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add stock and orange juice and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
    4. Bake for 20 to 25 minutes in the preheated oven until bubbly.

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    Reviews in English (25)


    My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications). The only real changes I made this time was adding some orange zest & roasted garlic & onion powders to the sauce as well as the breading mix. For a side dish I just made rice, but I used chicken broth instead of water for the rice and added a tablespoon (or so) of orange zest. It came out wonderfully. When I make this next time, I'll reduce the oil in the sauce (use less than the 1/4 suggested), it was overpoweringly oily tasting some bites. I'll use frozen concentrated OJ instead of fresh next time to add more orange flavor (and add a bit more to make up for the less oil). I also don't think I reduced the sauce as much as I should have (I did reduce it to half the original but it never seemed to coalesce), so I’ll try and be patient. One other odd thing was that the orange slices seemed to soak up a lot of the alcohol in the dish, so each bite of the orange itself was a bit overwhelming. I believe the prep timing is off on this recipe (it says 15 minutes but it took that long just to slice and soak the chicken, not to mention the breading & frying), I don’t think the reduction is taken into account. I was reducing for more than 20 minutes before I got impatient and decided to move things along.  -  15 Feb 2007  (Review from Allrecipes USA and Canada)


    While I thought this was a very nice dish and would happily recommend it to others, I do have a recipe for a Grand Marnier Chicken that I like better. I seasoned the chicken with garlic powder, along with the S&P called for. I could not bring myself to fry this in an entire cup of olive oil, so just put a touch of EVOO in the pan, sauteed/browned the chicken and it worked fine. Used a pat of butter, in place of the missing olive oil, for the wine, broth, OJ reduction. If I make it again, I think I'd like to do what reviewer EagleA suggested and use OJ concentrate, rather than OJ, for more intense orange flavor. Thanks so much for the recipe, Nurse24HR!  -  01 Mar 2007  (Review from Allrecipes USA and Canada)


    I was actually looking for a recipe to finish the turkey portion I "overbought" the day before and I had a taste for orange. This recipe turned out to be the perfect solution. I tried it again with chicken and I can confirm that it is indeed the BEST chicken recipe ever! This mix of parmesan, orange and chicken just seem like it was meant to fit together. Try it out, you won't regret! Thanks for this great recipe!  -  19 Jun 2006  (Review from Allrecipes USA and Canada)