Best 5 Orange Balsamic Glazed Chicken Recipes

ORANGE AND BALSAMIC CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
• Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning.
• When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.

ROASTED BALSAMIC-GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

ORANGE-BALSAMIC CHICKEN

Steps:

• Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
• Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
• Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
• Stir in vinegar. Reduce heat to medium.
• Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

GLAZED BALSAMIC-ORANGE CHICKEN

Steps:

• Set a rack at the highest oven position and heat the oven to 400°F.
• In a small saucepan, combine the orange juice and brown sugar and boil until reduced by half.
• Stir in the balsamic vinegar, dry mustard, and thyme.
• Pour into a small, shallow bowl; mix until smooth.
• Dredge each chicken piece in the glaze, coating completely.
• Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan.
• Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
• Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minute Remove the pan from the oven and set the broiler on high.
• Turn the chicken over and baste it with the pan drippings.
• If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
• Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes.
• Drizzle the chicken with the pan drippings before serving.