Baked Orange-Glazed Chicken Recipe - Allrecipes.com
Baked Orange-Glazed Chicken Recipe
  • READY IN 50 mins

Baked Orange-Glazed Chicken

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2012

Really good and fresh tasting. I was glad to see a citrus recipe that didn't automatically turn to an Asian flavor. This didn't really make a glaze. It was mostly liquid, but really good flavor. I will definitely make this again!

 
Most Helpful Critical Review
Oct 27, 2012

My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken, but that didn't really work. The chicken itself turned out moist and tasty, but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice, a little oil, and Dijon mustard. I'll give it another try! Sorry about my review!

 

12 Ratings

Sep 30, 2012

Great and easy recipe. I switched mustard with cumin but still game out great! Very good meal to make in the week or ahead of time to heat up during the week.

 
Oct 28, 2012

This so good! I put everything together (half the salt because I'm on a sodium restricted diet)in a large plastic zip-lock bag breaking up the orange zest in the bag and marinated it for an hour. I took the chicken out onto the baking sheet and poured 1/2 the liquid over all of it and baked it for 1/2 hour. It wasn't as brown as the photo but it was definitely orangy and very moist. I highly recommend!

 
Jan 16, 2014

I added all the ingredients except for the mustard and substituted that with cummin. I also added 3 tsp of brown sugar hoping it gave me the syrup consistency in the sauce but it didn't. It did add a nice flavor to it but it was still kind of bland. My husband wasn't impressed but my kids LOVED it. My 2 and 1 yr old both had seconds.

 
May 06, 2013

This wasn't terrible, however, it was very bland. I also added cumin along with the paprika as someone mentioned cumin in a review. The "sauce" never really turned into a sauce. It was more of a juice. The chicken was juicy, but not very appealing. Everyone ate it, but I wouldn't make it again.

 
Mar 28, 2013

Great taste and stayed Very juicy! I will make this again

 
Feb 03, 2013

My husband says it needed more sauce. However we both agree it was somewhat healthy.

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 640 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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