Ingredients

• 1 1/2 cups orange juice + 2 tablespoons
• 1/3 cup light corn syrup
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes
• Fine salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed and trimmed
• 2 teaspoons neutral oil (such as vegetable or canola)
• 1 medium shallot, minced (about 2 tablespoons)

Helpful Tips

Try to select chicken breasts of similar sizes to ensure even cooking, ideally around 12 ounces each.

If the glaze looks dry during baking, add up to 2 tablespoons of additional juice to the pan.

If your skillet is not oven-safe, transfer the browned chicken and reduced glaze to a 13 by 9-inch baking dish before putting it in the oven. Do not wash the skillet. Once the chicken is cooked, return the glaze to the skillet for the final reduction.

Preheat the Oven and Prepare the Glaze

Adjust the oven rack to the middle position and preheat to 375°F.

In a medium bowl, whisk together:

• 1 1/2 cups orange juice
• 1/3 cup corn syrup
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Prepare the Chicken

Put the flour in a shallow dish.

Season the chicken breasts on both sides with salt and pepper. Dredge each one in flour, shaking off any excess.

Brown the Chicken

Heat the oil in a 12-inch ovenproof skillet over medium heat until it shimmers.

Place the chicken skin-side down and cook until well-browned and most of the fat has rendered, about 8 to 14 minutes.

If there’s no sizzling sound after 3 minutes, increase the heat to medium-high. If the chicken browns too quickly, reduce the heat slightly.

Flip the chicken and cook until lightly browned on the other side for about 5 minutes more.

Transfer the chicken to a plate.

Make the Glaze

Discard all but 1 teaspoon of fat from the skillet. Add the minced shallot and cook until softened, about 1 to 2 minutes.

Increase the heat to high and pour in the orange juice mixture.

Simmer, stirring occasionally, until the glaze reduces to a syrupy consistency and measures about 1 cup, 6 to 10 minutes.

Remove from heat and tilt the skillet to pool the glaze in one corner.

Using tongs, roll each chicken breast in the glaze to coat evenly before placing them skin-side down in the skillet.

Bake the Chicken

Transfer the skillet to the oven and bake until the thickest part of the chicken registers 160°F, about 25 to 30 minutes, flipping the chicken skin-side up halfway through.

Transfer the chicken to a platter and let it rest for 5 minutes.

Finish the Glaze and Serve

Return the skillet to high heat (be cautious, the handle will be hot) and cook the glaze, stirring constantly, until thickened, about 1 minute.

Take it off the heat and whisk in the remaining 2 tablespoons of orange juice.

Spoon 1 teaspoon of glaze over each chicken breast and serve, with extra glaze on the side.

Print Pin

Orange Honey Glazed Chicken Breast

Orange-Honey Glazed Chicken with a hint of red pepper, balanced by fresh citrus and a touch of honey, creating a sweet and tangy harmony. The crispy skin and tender meat provide a delightful contrast, with subtle mustard undertones.

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

• ▢ 1 1/2 cups orange juice + 2 tablespoons
• ▢ 1/3 cup light corn syrup
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1/4 teaspoon red pepper flakes
• ▢ Fine salt and black pepper to taste
• ▢ 1/2 cup all-purpose flour
• ▢ 4 bone-in skin-on chicken breast halves (about 12 ounces each), ribs removed and trimmed
• ▢ 2 teaspoons neutral oil such as vegetable or canola
• ▢ 1 medium shallot minced (about 2 tablespoons)

Instructions

• Preheat oven to 375°F.
• Whisk together 1½ cups orange juice, ¼ cup corn syrup, 3 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp vinegar, red pepper flakes, salt, and pepper.
• Season chicken with salt and pepper. Dredge in flour, shaking off excess.
• Heat oil in a 12-inch ovenproof skillet over medium heat. Brown chicken skin-side down, 8-14 mins. Flip and cook 5 mins more. Transfer to a plate.
• Discard all but 1 tsp of fat from skillet. Cook shallot until softened, 1-2 mins.
• Increase heat to high, add orange juice mixture, and simmer until syrupy, 6-10 mins.
• Off heat, roll chicken in glaze. Place chicken skin-side down in skillet.
• Bake until chicken reaches 160°F, about 25-30 mins, flipping halfway. Rest 5 mins.
• Return skillet to high heat, thicken glaze, 1 min. Whisk in 2 tbsp orange juice.
• Spoon 1 tsp glaze over each breast. Serve with extra glaze.