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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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).

Partner Tip

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

Nutrition Facts

391 calories; 30.5 g total fat; 67 mg cholesterol; 640 mg sodium. 3.8 g carbohydrates; 25 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2012
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! Read More
(16)

Most helpful critical review

Rating: 3 stars
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 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! Read More
(25)
37 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/05/2012
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! Read More
(16)
Rating: 3 stars
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 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! Read More
(25)
Rating: 5 stars
10/05/2012
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! Read More
(16)
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Rating: 5 stars
09/30/2012
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. Read More
(9)
Rating: 5 stars
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. 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! Read More
(9)
Rating: 2 stars
05/06/2013
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. Read More
(4)
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Rating: 3 stars
01/16/2014
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. Read More
(3)
Rating: 4 stars
10/18/2015
I made a few changes, 1/4 cup of oil ,added 1/4 cup more juice. I also added onion powder and basil one ts each, as for the sauce I only used half on meat in slow cooker saved the rest to make a gravy using powder gravy mix to thicken the sauce. on the stove . to make a cup for gravy I mixed the rest of liquid with orange juice. the chicken came out moist and with the gravy was very good. Read More
(1)
Rating: 4 stars
06/10/2015
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. Read More
(1)
Rating: 4 stars
01/04/2017
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. Thanks for a simple recipe. Read More
(1)