This is a sassy spring chicken dish that makes good use out of my favorite varietal of white wine — Pinot Grigio!
I loooove a cold glass of Pinot Grigio on a warm day. It’s light, fruity and not as intense {read: oaky} as Chardonnay. It pairs beautifully with cheese, crackers and appetizers. In this dish, I used Barefoot Pinot Grigio and a lot of it.
I love wine in my food almost as much as I love wine in my glass!
I marinated these chicken breasts in a sweet brew of honey, wine, garlic and orange juice, grilled ’em up stovetop, then glazed them with more honey, wine and orange juice. Sassy spring chicken, indeed.
Despite the title of this recipe sounding fancy, it’s totally NOT. This is an easy throw-it-together weeknight meal. All you need is to allow yourself an hour for the chicken to marinate and then fifteen minutes on the stove.
And, if you’re like me, you probably already have all the ingredients to make this in your kitchen right now.
I grilled these chicken breasts in my handy dandy grill pan, but you could totally grill outside if the weather is nice enough. It tasted delicious made on the stove, but I know it would be even better on the grill!
So, next time you’re staring at the chicken breasts in your freezer and thinking booooooooooring, think again.
Pinot Grigio Chicken with Honey Citrus Glaze
Serves 2-3
Ingredients:
for marinade—
½ cup Barefoot Pinot Grigio
2 garlic cloves, minced
2 tbsp honey
juice of ½ orange
for chicken —
2 tsp canola oil
2 boneless skinless chicken breasts
1/3 cup Barefoot Pinot Grigio
1/3 cup honey
juice of ½ orange
juice of ½ lime
sprinkle of sea salt and pepper
Directions:
Combine the marinade ingredients in a large shallow dish. Add the chicken breasts, cover and place in the refrigerator for one hour.
After the chicken has marinated, remove from the fridge. Heat up the oil in a grill pan {or cast iron skillet} over medium-high heat. Once hot, add the chicken.
Cook the chicken for about six to eight minutes per side, until cooked through.
During the final stages of the chicken cooking, make the glaze: combine the Barefoot Pinot Grigio, honey, juice from the other half of your orange and lime juice in a small pot. Bring to a simmer for 30 seconds. Remove from heat.
When your chicken has finished cooking, turn off the heat and pour the glaze over the chicken breasts. Season with a pinch of salt and pepper.
Serve!
Time:
~90 minutes {includes time to marinate}
Averie @ Averie Cooks
March 27, 2013 at 2:39 amI want that glaze on everything! It sounds wonderful! Honey, OJ and pinot, mmm, good idea!
Suzanne de Cornelia
March 27, 2013 at 4:10 amI don’t eat any meat…but will try it on shrimp maybe. Pinot’s my fave too. Lighter.
Dana
March 27, 2013 at 4:38 amYummy! This will be added to the ‘ patio meals’ for sure!
Angela @ Eat Spin Run Repeat
March 27, 2013 at 4:57 amOoh yum! Grilled chicken (or anything grilled for that matter) is one of my favourite parts of summer. I can’t wait to fire up the barbecue (maybe even this weekend if I’m lucky!!) Great photos Jenna!
Kathleen @More Than Easy Mac
March 27, 2013 at 5:00 amThat looks amazing! May have to try that tonight!
Molly @ RDexposed
March 27, 2013 at 5:07 amI like recipes that call for wine. It’s the perfect excuse to drink a glass!
Tom
February 5, 2015 at 5:31 pmAnd it’s a great excuse to have something to eat while drinking….
; ]
ruth
March 27, 2013 at 5:11 amYum! Love the bright spring colors.
Mary Claire
March 27, 2013 at 6:18 amDefinitely looking forward to trying this in my cast iron grill pan! I, like Molly, also love an excuse for having a glass of wine!
taylor @ taylormade
March 27, 2013 at 6:44 amthis looks sooo good! pinot grigio is my favorite white as well 🙂 can’t wait to try this!
Sarah @ Making Thyme for Health
March 27, 2013 at 6:47 amI don’t eat meat but this glaze sounds incredible. I’m sure it soul work just as good on tofu or tempeh too.
Suzanne de Cornelia
March 27, 2013 at 7:14 pmThanks for the great idea….I love tempeh!
Colleen
March 27, 2013 at 7:18 amOMG – this looks heavenly and is making me crave summer! I tried out the Cheesy Shells & Broccoli and got rave reviews from Hubs. The kids – they just want Kraft.
Jane @ Not Plain So Jane
March 27, 2013 at 7:44 amThis recipe seems so spring-y!
Sarah @ Yogi in Action
March 27, 2013 at 7:45 amThis looks so delicious! And so very summery- maybe I can inspire summer-like weather if I make this recipe.
allie@sweetpotatobites
March 27, 2013 at 8:02 ami love pinot grigio – and can’t wait to try this dish!
Heather @ A Sweet Simple Life
March 27, 2013 at 8:45 amThis looks amazing! I think I’ll try it with fruit salsa. Thanks, Jenna!
Dana @ Conscious Kitchen Blog
March 27, 2013 at 8:59 amCooking is so much better wine. I just love pouring a glass and getting to work in the kitchen. Double bonus that this recipe uses wine too. This chicken sounds delicious and perfect for grilling out on a nice summer night.
Ja @Athlete Within Ja
March 27, 2013 at 9:14 amBookmarked this recipe! Will definitely try this! I love Pinot! 🙂
Emily
March 27, 2013 at 9:42 amYou had me at “Pinot …”
As my momma always said, cooking with wine is great; even better when it makes it into the food!
Emily @ Life on Food
March 27, 2013 at 9:55 amAnd dinner for tonight is now decided as my husband points to the first picture and says “now that is a nice looking chicken”
Sara
March 27, 2013 at 10:03 amWow that looks amazing!!!!
Julia
March 27, 2013 at 11:19 amThe glaze on this chicken looks amazing-very light & springy!
Caroline L.
March 27, 2013 at 11:36 amThat glaze sounds so incredible! This sounds like the perfect thing to center a Spring meal around! 🙂
LadyLUX
March 27, 2013 at 12:26 pmThis dish looks delicious!! Can’t wait to try. What a perfect dish for spring! xx
Mr. & Mrs. P
March 27, 2013 at 1:40 pmAlright, we are just going to go out on a limb and say that we use the barefoot wines all the time!! We think they taste great and you can’t beat the price… We are not wine snobs at all!!! Thanks for sharing, we always look forward to your posts even though we dont always have the time to comment!!!
Katie
March 27, 2013 at 6:34 pmLooks delish!
Jenna
March 27, 2013 at 6:48 pmPinot grigio is one if favorites! This sounds amazing
The Mrs. @ Kitchen Doesn't Travel
March 27, 2013 at 7:28 pmSo this is definitely going on my meal plan for next week!
jan
March 27, 2013 at 8:11 pmThat sounds so easy and tasty! I’m always looking for new things to do with chicken as I’m really, really getting tired of the same old stuff. Thanks for sharing this recipe!
Tieghan
March 27, 2013 at 9:23 pmOh this looks so good! That glaze is just awesome!
Bruna @morgbu.com
March 28, 2013 at 4:39 amI don’t eat chicken but this looks good!
Monique @ burpeestobubbly.com
March 28, 2013 at 8:23 amI love this: I love wine in my food almost as much as I love wine in my glass!
I am exactly the same way (most meals I post on my blog have some amount of wine in them, and I’m usually drinking wine as I cook!). Can’t wait to try this:)
Liz @ leave a happy plate
March 28, 2013 at 1:47 pmI LOVE this idea! Barefoot Pinot Grigio is my favorite white wine of all time too… so great choice 😉
Susan
March 28, 2013 at 3:29 pmI just discovered your blog – and your photography is wonderful!
This chicken sounds delicious & perfect for Spring.
jan
March 28, 2013 at 3:39 pmMarinating right now–trying it tonight!
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Tamara
March 30, 2013 at 6:35 pmSuch an awesome recipe! We ate this tonight, pairing it with rice with pineapple and craisons. It was delish! Such a nice “spring” recipe. Thank you so much! By the way, we also love your Mexican lasagne dish. It is in regular rotation at our home. Thank you for the fabulous recipes. Gonna try the fresh peas next. Thank you, thank you!
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April 1, 2013 at 5:28 am[…] ~ I love a good piece of grilled chicken and this Pinot Grigio Chicken from Eat Live Run is calling my […]
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April 2, 2013 at 7:08 am[…] Pinot Grigio Chicken with Citrus Glaze (Eat, Live, Run): A healthy main dish means more room dessert, even better if it’s super tasty! This one intrigues me because the citrus glaze doesn’t feature lemon (like most do), instead it’s orange and lime. I can’t wait to see how that tastes. The pictures look delicious! Share this: Pin ItEmailPrint & PDFLike this:Like Loading… […]
Jamie
April 2, 2013 at 6:31 pmI just went to the store to buy some Pinot, my chicken is marinating, OH and I have your soda bread in the oven currently. It’s just an Eat, Live, Run night at our house tonight. Thanks for the delish recipes!!
Jessica
April 4, 2013 at 5:47 pmThis was delish! I had it with some rice made in chicken stock for a little saltiness to balance the sweet glaze. Such a yummy and easy meal!
Michelle
April 5, 2013 at 6:26 pmThis sounds amazing! I can’t wait to try it! It is going on my next 2-week menu plan! Hopefully it won’t get my kids giddy;)
Simply well,
Michelle
Monique @ burpeestobubbly.com
April 8, 2013 at 7:03 amHey Jenna! I made this last night and LOVED it (I had to use drumsticks since there was no chicken breasts at the grocery store). Question, though, my glaze didn’t thicken up at the end… any thoughts why? it tasted delicious, but it wouldn’t thicken for the life of whatever i tried to do!
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April 8, 2013 at 8:24 am[…] usually make up my own recipes for the blog, but when I saw a recipe for Pinot Grigio Chicken over at Eat, Live, Run, I knew I wanted to make it soon. Another deciding factor was the fact that […]
Megan
April 13, 2013 at 1:59 pmohhh my goodness i made this the other night and it was SO good!
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Suzanne mccarthy
September 20, 2013 at 8:14 pmSuzanne McC
I just prepared about 16 pounds of various chicken parts by am marinating them for a family gathering this weekend. I chose this recipe as I had the wine, honey and oranges available hanging from my neighbors tree. Lucky me.
Linda
April 29, 2014 at 5:47 pmJenna, another wonderful and easy dinner. The chicken was juicy and flavorful.
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Midge
February 13, 2015 at 10:48 amMade this meal for my son and daughter law came home and made it for my husband and myself we all loved it ,I made fried rice and added garlick salt and Chinese seasoning with a splash of soy sauce to accompany the chicken PERFECT !.
Midge
February 13, 2015 at 10:56 amHi Monique, I had the same problem so took the chicken out of the pan I added half teaspoon sugar and let it simmer till it reduced and thickened then added the chicken back in .hope this helps you.
karen
February 19, 2015 at 7:52 pmCan thiis recipe be doubled or even tripled? If so are there any changes that I should make so the recipe turns out as good as it looks and sounds for two?
Nita
April 5, 2015 at 6:59 pmOh my god this is awesome. I made this last night and my family really liked it. Already have request to make it again. My husband even liked it and trust me that says a lot because he doesn’t like anything.
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Donna
March 18, 2017 at 7:26 pmI saw this on social media recently and made it tonight. After cooking the chicken in the pan, I roasted it in the oven for 15 minutes. I added some lime zest and cornstarch for thickening to the glaze along with some chopped cilantro. I served it with quinoa and asparagus. It was delicious.
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June 18, 2017 at 2:02 am[…] eatliverun.com […]
Ashley
August 29, 2017 at 10:04 amSounds like you make the glaze in a separate pan while chicken is cooking and then pour over when serving, correct? Or are you making the glaze in the same pan that the chicken is cooking in and then spoon over?
Marcie
May 5, 2018 at 9:35 amPerfect salad! We enjoyed the light dressing and loved the contrast of the crunchy arugula vs the creamy butternut squash and goat cheese. Can’t wait to make this again.
Ron
June 6, 2021 at 8:14 pmWe used the whole bottle of Pinot by the time the cooking was complete. Followed this recipe, used the glaze on rice as well, absolutely amazing. Thanks for putting this out there!