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My review
Baked Orange-Glazed Chicken
2
tigerpaws
"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
50 m servings 391Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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).
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3036 Ratings
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Most helpful positive review
10/5/2012
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....
Most helpful critical review
10/27/2012
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 amou...
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10/27/2012
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 amou...
10/5/2012
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....
10/28/2012
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...
9/30/2012
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.
5/6/2013
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 o...
1/16/2014
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 ...
1/4/2017
I just made this and it's good but I would use lemons instead of orange next time. I did cut the oil in half and used corn starch to thicken sauce after removing cooked chicken. Will do again. ...
6/10/2015
I made this tonight and my family liked it, however i think the 1/2 cup of oil is a little excessive.. I cooked this in my pressure cooker then baked it for 15 minutes at 400 for a crispy edge.