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Chicken breast on white plate with rice.

Orange Glazed Chicken Breasts

Orange glazed chicken breasts full of fresh citrus flavor that's not too sweet and coats the chicken beautifully for a quick and easy weeknight dinner.
Course Main Course
Cuisine Asian American
Keyword glazed chicken, orange glazed chicken
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 643kcal
Author Kelly Wildenhaus | the hungry bluebird


  • cups orange juice, plus 2 tablespoons (regular O.J. from the grocery works fine)
  • cup light corn syrup
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • teaspoon crushed red pepper, or more, I like heat with my sweet
  • Kosher salt and pepper
  • ½ cup all purpose flour
  • 4 bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
  • 2 teaspoons vegetable oil
  • 1 medium shallot, minced


  • Preheat oven to 375º.  In medium bowl, whisk first 6 ingredients until combined.  Season with a little salt and pepper.  Set aside.
  • Place flour in a pie plate, season chicken on both sides with salt and pepper and then coat chicken in flour, one piece at a time, shaking off excess flour.
  • Heat oil in a large ovenproof skillet until shimmering.  Add chicken, skin-side down, and brown well, about 10 minutes.  Lightly brown other side, about 5 more minutes.  Remove chicken to a plate.
  • Pour off all but 1 teaspoon of fat and add the minced shallot and cook until softened, about 1 minute.  Increase heat to high and add the orange juice mixture.  Simmer, stirring occasionally, until syrupy and reduced to 1 cup, 6 - 10 minutes.  Remove skillet from heat.  Tilt pan a little bit and use tongs to coat each chicken breast in the pooled glaze.  Arrange chicken skin-side down in pan.
  • Transfer to oven and bake chicken until done, about 25 to 30 minutes, turning chicken skin-side up halfway through cooking.  Transfer chicken to serving platter and let rest 5 minutes.  Return skillet to high heat - BE CAREFUL, HANDLE WILL BE HOT - and cook glaze until thick and syrupy, stirring constantly, about a minute. A heatproof spatula should leave a wide trail when dragged through the glaze.  Remove pan from heat and whisk in remaining 2 tablespoons of orange juice.  Spoon a little glaze over each chicken breast and serve the rest on the side and/or over rice.


I think this sauce pairs so well with rice. You could also serve the chicken with potatoes or pasta.


Calories: 643kcal | Carbohydrates: 58g | Protein: 50g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 205mg | Potassium: 736mg | Fiber: 1g | Sugar: 43g | Vitamin A: 395IU | Vitamin C: 47mg | Calcium: 47mg | Iron: 3mg