Orange Juice Chicken Recipe -
Orange Juice Chicken Recipe
  • READY IN 1 hr

Orange Juice Chicken

Recipe by  

"This is the perfect quick and easy healthy chicken recipe! The orange juice sauce is the best!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
  3. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
  4. Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2008

You really can't go wrong with this recipe. It's super easy to put together, makes the whole house smell great, and tastes even better! I've made it a number of times since finding the recipe a few months ago. In fact... it's in the oven as we speak!

Most Helpful Critical Review
May 13, 2008

I gave this recipe a try and it turned out flavorless and I will never try this one again!!

Mar 02, 2007

This is a great recipe! I have also discovered a great way to serve any leftovers. Cut up the chicken and serve it cold with lettuce and almonds for a tremendous "grilled" chicken salad. As an extra bonus, leftover sauce can be used as a dressing! If yours is as thick as mine was, you might want to add some water to thin it out a bit, though.

Dec 10, 2007

Absolutely delicious! I wish I could be one of theose people who could say that I changed it to suit my taste but I made it exactly how it was supposed to be made and it was great! Nothing needs changed or tweeked. Perfect the way it is!

Sep 16, 2003

My husband and I really liked this recipe but it says to cover the chicken with orange juice and unless you beat the chicken, that is alot of juice. I added about a 1 1/2 cups and found that to be too much? Maybe I did something wrong?

Oct 07, 2009

I was really skeptical about this recipe. I was afraid of the Dijon, thinking it would over power, but it was perfect and blended nicely with the brown sugar and o.j. ( I am no fan of dijon but this worked great) I was also afraid it would be too orangy or too sweet and that the chicken would be bland. So I used chicken cutlet that I added salt & pepper to and then dredged in flour, shaking off any excess. This made my sauce really nice as it cooked and kept the thin chicken moist and it looked great. This allowed me to cut down on the cooking time by 20 minutes!The thin chicken needed less o.j. to cover. Before putting my chicken in the baking dish, I lightly browned the onions in a tablespoon or two of butter. ( I used sweet onion) I used a basting brush to thinly paint a bit of dijon on the bottom of the dish and then added half of the onions then I added the chicken. I also used a sprinkle of crushed red pepper after covering the chicken with the o.j. When it came time to make my sauce I did not use more o.j, but instead used a 1/2 cup of chicken broth. I also reserved a tablespoon of the brown sugar that goes on the chicken at the end. I used that to sweeten my sauce to my taste and only used barely 1/2 of that TBS. I added another sprinkle of the crushed red pepper here, but that may or may not be too strong for some although everyone in my house liked it alot- even the fussy ones.Well almost ole man said it was a bit on the sweet side and would be good

Jan 27, 2004

This chicken is great! My husband and I both loved it. The only thing I will change when I make it again, is to add some additional mustard to the sauce at the end. This will become one of my "regular" recipes.

Aug 21, 2006

Loved this easy recipe! The blended flavors was wonderful. I cut this recipe in half for two of us and made it in a dish that could go from oven to stovetop. Then mixed the flour with some extra orange juice and finished it on top of the stove without taking the chicken out. One less pan to wash! Great recipe.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 315 mg
  • 13%

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

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