Chicken Breasts With Orange Glaze Recipes

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BAKED ORANGE-GLAZED CHICKEN



Baked Orange-Glazed Chicken image

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Provided by tigerpaws

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7

½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
  • Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g

ROASTED CHICKEN WITH ORANGE GLAZE



Roasted Chicken with Orange Glaze image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Asparagus with Orange Glaze, optional, recipe follows
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish

Steps:

  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

CHICKEN BREASTS WITH ORANGE GLAZE



Chicken Breasts with Orange Glaze image

Wake up the flavor chicken with an easy orange glaze made from orange marmalade, mustard, orange juice and soy sauce. It's citrus delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce

Steps:

  • Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
  • While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
  • Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
  • To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg

CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO



Chicken Breasts with Orange Glaze for Two image

Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Number Of Ingredients 7

1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce

Steps:

  • Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
  • While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
  • Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
  • To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

STOVETOP ORANGE-GLAZED CHICKEN



Stovetop Orange-Glazed Chicken image

I love a recipe that can put dinner on the table quickly, and not sacrifice flavor. This sweet and saucy dish does just that with ingredients you probably already have on hand! -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon Dijon mustard
2 tablespoons orange marmalade
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon garlic salt
1 tablespoon olive oil

Steps:

  • For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.

Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 656mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN BREASTS WITH ORIENTAL ORANGE GLAZE



Chicken Breasts With Oriental Orange Glaze image

This recipe is one of those easy ones with a wonderful taste. My husband asks often for it - And I comply! I serve it over a bed of rice with steamed frozen Mexican Vegetable Mix (broccoli, corn and red pepper). Enjoy!

Provided by Scandigirl

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breast halves
1 tablespoon butter
1 teaspoon cornstarch
1/2 teaspoon dry coarse ground mustard
1/2 cup orange juice, fresh squeezed
1/4 cup orange marmalade
1 tablespoon soy sauce, low sodium

Steps:

  • Melt butter in a large saucepan over high heat.
  • Brown chicken breast quickly, then turn the heat down to medium and cook until juices run free of pink (about 20 minutes).
  • Turning the chicken often to prevent burning.
  • Mix cornstarch, mustard, orange juice and soy sauce in a small bowl.
  • When chicken is fully cooked, place on a heated platter or in a low oven to keep warm.
  • Discard the oil left in the saucepan.
  • Add the orange mixture to the saucepan and heat to boiling over medium heat, stirring constantly, and boil through until thickened.
  • Pour over chicken breasts.

Nutrition Facts : Calories 287.3, Fat 10.6, SaturatedFat 4, Cholesterol 90, Sodium 365, Carbohydrate 17.4, Fiber 0.3, Sugar 14.7, Protein 30

ORANGE-GLAZED CHICKEN



Orange-Glazed Chicken image

Categories     Chicken     Mustard     Roast     Kid-Friendly     Quick & Easy     Orange     Jam or Jelly     Soy Sauce     Gourmet     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/3 cup sweet orange marmalade
1 tablespoon hot mustard
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
3 1/2 pound chicken pieces (with skin and bones)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
  • Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
  • Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
  • Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

ORANGE-GLAZED CHICKEN



Orange-Glazed Chicken image

I had just graduated from college and was living in an apartment. A friend gave me this recipe and it's a sweet and tangy way to dress up a chicken breast.-Diane Madonna, Brunswick, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 8

1 tablespoon all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons canola oil
1/2 teaspoon orange marmalade
Dash ground nutmeg
1/2 cup orange juice

Steps:

  • Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.

Nutrition Facts : Calories 370 calories, Fat 17g fat (0 saturated fat), Cholesterol 83mg cholesterol, Sodium 71mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

GLAZED ORANGE CHICKEN



Glazed Orange Chicken image

Provided by Marian Burros

Categories     dinner, easy, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

8 boneless, skinless chicken breast halves
1/3 cup freshly squeezed orange juice
2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor)
2 teaspoons freshly squeezed lemon juice
2 teaspoons honey
2 teaspoons Worcestershire sauce
2 teaspoons grainy style Dijon mustard
1 teaspoon canola oil
1 teaspoon grated orange rind
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 bunch watercress
6 thin slices orange

Steps:

  • Place the chicken breasts in a single layer in a glass or ceramic baking dish.
  • Combine the ingredients for the marinade, and pour over the chicken. Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
  • When ready to cook, adjust oven racks to the middle and broil positions. Preheat the oven to 375 degrees.
  • Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done. Be careful not to overcook. Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
  • While the chicken is cooking, line a serving plate with a bed of watercress. Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 5 grams, TransFat 0 grams

ORANGE-HONEY GLAZED CHICKEN BREASTS



Orange-Honey Glazed Chicken Breasts image

This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007

Provided by TxGriffLover

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups orange juice, plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
table salt & fresh ground pepper
1/2 cup all-purpose flour
4 bone-in skin-on chicken breast halves (about 12 ounces each)
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
  • Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
  • Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
  • Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
  • Variations: Apple-Maple Glazed Chicken Breasts.
  • Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
  • Pineapple-Brown Sugar Glazed Chicken Breasts.
  • Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.

Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE



Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 9

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  • In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  • Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

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From lifemadedelicious.ca


ORANGE GLAZED CHICKEN BREAST | GIANT EAGLE
Preheat oven to 425°F. Trim the asparagus and place in a large bowl. Toss with 2 teaspoons of olive oil and 1 teaspoon of salt. Season each chicken breasts with ½ tsp. salt and a pinch of ground black pepper. Place the flour in a shallow dish. Dredge the chicken breasts in the flour and shake off excess.
From gianteagle.com


ASIAN GLAZED ORANGE CHICKEN (SO EASY!) | FOODIECRUSH.COM
Instructions. Preheat oven to 350 degrees F. Season the chicken thighs with kosher salt and freshly ground black pepper. Heat the oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides.
From foodiecrush.com


THERECIPESHACK.COM
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From therecipeshack.com


ORANGE-ROSEMARY GLAZED CHICKEN BREASTS - JAMIE GELLER
2011-11-30 Preheat oven to 425 F. Prepare glaze by combining in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper. Bring to a boil over high heat; reduce heat and simmer for 5 minutes. Remove pan from heat. Pour 1/4 cup of the sauce into a small bowl and reserve.
From jamiegeller.com


ORANGE GLAZED CHICKEN BREASTS | OLDFATGUY.CA
2021-06-14 Mix the rub ingredients together and set aside. Put the chicken in a preheated 400 F (105 C) smoker until the internal temperature is 150 F (65 C). Brush both sides of the chicken with the glaze mixture. Cook for 5 more minutes. Repeat this three more times for …
From oldfatguy.ca


MARMALADE GLAZED CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST HONEY GLAZED CHICKEN BREAST RECIPES | YUMMLY
2022-04-26 Glazed Chicken Breast With Kale Salad Cook with Jack. Dijon mustard, carrot, bbq sauce, salt, rice wine vinegar, iceberg lettuce and 11 more.
From yummly.com


CHICKEN BREASTS WITH ORANGE GLAZE . WEIGHT-LOSS RECIPE - COOK …
Adding any type of starch to the orange glaze will thicken it very quickly. For every 1/2 cup of orange glaze, mix together 1/2 tablespoon each of cornstarch and cool water or other cooking liquid. Whisk this mixture into the orange glaze and simmer it, stirring often, until the sauce thickens. Your opinion is very important to me. Please
From cookafterme.com


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