Chicken/ Recipes

Pinot Grigio Chicken with Honey Citrus Glaze

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

Print this Recipe!

Serves 2-3


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


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.



~90 minutes {includes time to marinate}

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  • Averie @ Averie Cooks
    March 27, 2013 at 2:39 am

    I want that glaze on everything! It sounds wonderful! Honey, OJ and pinot, mmm, good idea!

  • Suzanne de Cornelia
    March 27, 2013 at 4:10 am

    I 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 am

    Yummy! This will be added to the ‘ patio meals’ for sure!

  • Angela @ Eat Spin Run Repeat
    March 27, 2013 at 4:57 am

    Ooh 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 am

    That looks amazing! May have to try that tonight!

  • Molly @ RDexposed
    March 27, 2013 at 5:07 am

    I like recipes that call for wine. It’s the perfect excuse to drink a glass!

    • Tom
      February 5, 2015 at 5:31 pm

      And it’s a great excuse to have something to eat while drinking….

      ; ]

  • ruth
    March 27, 2013 at 5:11 am

    Yum! Love the bright spring colors.

  • Mary Claire
    March 27, 2013 at 6:18 am

    Definitely 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 am

    this 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 am

    I don’t eat meat but this glaze sounds incredible. I’m sure it soul work just as good on tofu or tempeh too.

  • Colleen
    March 27, 2013 at 7:18 am

    OMG – 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 am

    This recipe seems so spring-y!

  • Sarah @ Yogi in Action
    March 27, 2013 at 7:45 am

    This 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 am

    i love pinot grigio – and can’t wait to try this dish!

  • Heather @ A Sweet Simple Life
    March 27, 2013 at 8:45 am

    This looks amazing! I think I’ll try it with fruit salsa. Thanks, Jenna!

  • Dana @ Conscious Kitchen Blog
    March 27, 2013 at 8:59 am

    Cooking 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 am

    Bookmarked this recipe! Will definitely try this! I love Pinot! 🙂

  • Emily
    March 27, 2013 at 9:42 am

    You 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 am

    And 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 am

    Wow that looks amazing!!!!

  • Julia
    March 27, 2013 at 11:19 am

    The glaze on this chicken looks amazing-very light & springy!

  • Caroline L.
    March 27, 2013 at 11:36 am

    That glaze sounds so incredible! This sounds like the perfect thing to center a Spring meal around! 🙂

  • LadyLUX
    March 27, 2013 at 12:26 pm

    This dish looks delicious!! Can’t wait to try. What a perfect dish for spring! xx

  • Mr. & Mrs. P
    March 27, 2013 at 1:40 pm

    Alright, 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 pm

    Looks delish!

  • Jenna
    March 27, 2013 at 6:48 pm

    Pinot grigio is one if favorites! This sounds amazing

  • The Mrs. @ Kitchen Doesn't Travel
    March 27, 2013 at 7:28 pm

    So this is definitely going on my meal plan for next week!

  • jan
    March 27, 2013 at 8:11 pm

    That 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 pm

    Oh this looks so good! That glaze is just awesome!

  • Bruna
    March 28, 2013 at 4:39 am

    I don’t eat chicken but this looks good!

  • Monique @
    March 28, 2013 at 8:23 am

    I 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 pm

    I 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 pm

    I just discovered your blog – and your photography is wonderful!

    This chicken sounds delicious & perfect for Spring.

  • jan
    March 28, 2013 at 3:39 pm

    Marinating right now–trying it tonight!

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  • Tamara
    March 30, 2013 at 6:35 pm

    Such 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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  • Jamie
    April 2, 2013 at 6:31 pm

    I 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 pm

    This 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 pm

    This 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,

  • Monique @
    April 8, 2013 at 7:03 am

    Hey 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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  • Megan
    April 13, 2013 at 1:59 pm

    ohhh 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 pm

    Suzanne 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 pm

    Jenna, another wonderful and easy dinner. The chicken was juicy and flavorful.

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  • Midge
    February 13, 2015 at 10:48 am

    Made 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 am

    Hi 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 pm

    Can 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 pm

    Oh 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 pm

    I 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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  • Ashley
    August 29, 2017 at 10:04 am

    Sounds 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 am

    Perfect 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 pm

    We 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!