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!"

Ingredients 50 m {{adjustedServings}} servings 391 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 10

  1. 13 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 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!

B. Barnett

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!


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.