Baked Orange-Glazed Chicken

Baked Orange-Glazed Chicken

tigerpaws 0

"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!"


50 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 16 Ratings


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...

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....

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.

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 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 ...

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...

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

I used just 1 tbsp of olive oil, and the flavor was great-- really light and refreshing. A half cup of oil seemed excessive and would have weighed the chicken down. As others mentioned, a glaze ...

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.