ORANGE-HONEY GLAZED CHICKEN BREASTS
This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007
Provided by TxGriffLover
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
- Variations: Apple-Maple Glazed Chicken Breasts.
- Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
- Pineapple-Brown Sugar Glazed Chicken Breasts.
- Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.
Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7
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Abdulrahman Harun
harun_a36@hotmail.frI can't wait to try this recipe!
Isabela Isabela
isabela20@gmail.comI'm going to try making this recipe in my slow cooker next time.
Shadat Hossin
shadat61@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort.
Kingsley efe
efek@yahoo.comI would love to try this recipe with a different type of citrus, like grapefruit or lemon.
Bimal Krishna
krishna_b@hotmail.co.ukOverall, this is a great recipe that I would definitely make again.
David Nieves
nd@hotmail.comI followed the recipe exactly, but my chicken didn't come out as flavorful as I expected.
Noyon Mahbur
nmahbur8@hotmail.comI'm not a huge fan of orange-flavored dishes, but I really enjoyed this recipe.
Athande Sunday
sunday_a@gmail.comThis dish is perfect for a special occasion dinner.
Jenie Bennett
j.b34@yahoo.comI added a little bit of garlic and ginger to the glaze, and it turned out amazing!
Jayanti Dewal
j_d@gmail.comI've tried this recipe with both chicken breasts and thighs, and both come out great.
Adegboye Elizabeth
e.adegboye25@gmail.comI would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
get money
gmoney@yahoo.comI love that this recipe uses simple, everyday ingredients.
derrick dean
d10@hotmail.co.ukThis recipe is easy to follow, and the end result is a delicious and impressive dish.
Hesham timour
timour@gmail.comThe chicken was a bit dry for my taste, but the glaze was delicious.
scott stevens
scotts@gmail.comI was a bit skeptical about the orange-honey glaze, but I'm so glad I tried it! It's the perfect balance of sweet and savory.
Jamshid Afghan
a_jamshid@yahoo.comI've made this dish several times, and it's always a hit with my family and friends. The chicken is always cooked perfectly, and the glaze is amazing.
Ominathi Olwethu
olwethu_ominathi73@yahoo.comThis recipe is a keeper! The chicken comes out so moist and flavorful, and the glaze is just perfect - not too sweet, not too tangy.