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.
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.