If you’re craving something juicy, flavorful, and just a little bit special, you’re in for a treat. This Orange Glazed Chicken Breast Recipe is one of my absolute favorites because it balances sweet, tangy, and savory notes perfectly. When I first tried this dish, the way the honey and fresh orange juice melded with aromatic herbs and spices blew me away. Trust me, once you make this, you’ll find it’s that perfect recipe to impress family or simply treat yourself to a restaurant-quality meal at home.
Why You’ll Love This Recipe
- Flavor-packed: The combination of fresh orange zest and honey creates an irresistible glaze that’s both sweet and tangy.
- Simple to make: You don’t need a ton of fancy ingredients or complex techniques to nail this dish perfectly.
- Versatile protein: Whether you choose bone-in chicken breasts or thighs, the glaze works wonderfully, keeping the meat moist.
- Crowd-pleaser: My family goes crazy for this recipe every time; it’s perfect for weeknight dinners or casual entertaining.
Ingredients You’ll Need
Each ingredient in this Orange Glazed Chicken Breast Recipe plays a role in building layers of flavor. The blend of herbs, spices, and the bright notes from orange juice and zest all come together to elevate this simple chicken dish. Here’s a quick rundown of what you’ll want to have on hand and why:
- Chicken breasts (bone-in and skin on): The skin crisps up beautifully while the bone keeps the meat juicy during cooking.
- Butter: Adds richness and helps thicken the glaze when melted and combined with the honey.
- Smoked paprika: Gives a subtle smoky depth without overwhelming the citrus flavors.
- Chili powder: A touch of heat balances the sweetness of the glaze perfectly.
- Onion powder: Adds a gentle savory undertone.
- Garlic powder: Classic flavor enhancer that pairs well with herbs and citrus.
- Fresh rosemary and thyme: These fresh herbs bring an earthy brightness that complements the orange beautifully.
- Honey: The natural sweetness that creates the signature glaze.
- Orange zest and fresh orange juice: The heart and soul of the glaze, bringing vibrant citrus flavor.
- Apple cider: Adds a mild tartness that rounds out the glaze.
- Dijon mustard: Adds a subtle tang and helps emulsify the glaze.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
Variations
I love that this Orange Glazed Chicken Breast Recipe is really flexible — you can play with it based on what you have or what you love eating. Don’t be afraid to make it your own!
- Chicken choice: I’ve used boneless, skinless chicken breasts when in a pinch, and though the texture changes a bit, the glaze still shines through beautifully.
- Spice it up: If you love heat, swap out the chili powder for cayenne or add a pinch of red pepper flakes to the glaze.
- Herb swap: Substitute fresh oregano or sage if that’s what you have; the flavor profile shifts slightly but keeps things herbal and fresh.
- Sweetener alternative: Maple syrup works well instead of honey, introducing a cozy, woodsy note I adore on chilly nights.
How to Make Orange Glazed Chicken Breast Recipe
Step 1: Prep and Season the Chicken
Start by patting the chicken breasts dry with paper towels — this helps the skin crisp up beautifully during cooking. Then, mix the smoked paprika, chili powder, onion powder, garlic powder, salt, black pepper, chopped rosemary, and thyme in a small bowl. Rub this spice-herb blend evenly onto the chicken skin and under it where possible for maximum flavor infusion.
Step 2: Sear the Chicken to Lock in Juices
Heat some melted butter in a heavy skillet over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes until golden brown and crispy. Then flip and cook for an additional 3-4 minutes just to develop some color on the other side. This step really seals in the juiciness — don’t skip it!
Step 3: Make the Glaze and Bake
While the chicken sears, whisk together honey, orange zest and juice, apple cider, and Dijon mustard in a bowl. Once your chicken has a beautiful sear, pour the glaze over the chicken in the skillet. Transfer the entire pan to a preheated oven at 375°F (190°C). Bake uncovered for about 30-35 minutes, basting generously every 10 minutes with the glaze spooned from the pan. The glaze thickens nicely and coats the chicken with a glossy, flavorful finish.
Step 4: Rest and Serve
When the chicken reaches an internal temperature of 165°F (74°C), remove from oven and let it rest for 5 minutes before slicing. This lets the juices redistribute for tender, juicy bites every time. Spoon any remaining glaze from the pan over the chicken before serving for that extra burst of flavor.
Pro Tips for Making Orange Glazed Chicken Breast Recipe
- Pat the Chicken Dry: This little trick ensures you get a crisp, gorgeous skin — wet chicken skin just won’t brown nicely.
- Use a Cast Iron Skillet: I swear by cast iron for searing and baking because it holds heat evenly, giving the chicken an even cook and glaze caramelization.
- Baste Frequently: Spoon the glaze over the chicken during baking to keep it moist and amplify that sticky-sweet coating everyone loves.
- Don’t Skip Resting: Let the chicken rest after it’s done cooking to lock in those juicy flavors — slicing too early can dry the meat out.
How to Serve Orange Glazed Chicken Breast Recipe
Garnishes
I usually finish the dish with a sprinkle of fresh chopped parsley or extra chopped thyme for a pop of color and freshness. Sometimes I like to add thin orange slices or a few toasted sesame seeds to really make it look like something special straight from my favorite bistro.
Side Dishes
This orange-glazed chicken pairs beautifully with fluffy basmati rice or creamy mashed potatoes to soak up the sticky glaze. I also love a simple sauté of green beans or roasted Brussels sprouts on the side for a bit of crunch and earthiness to balance the sweetness.
Creative Ways to Present
For a dinner party, I like to serve this on a long platter garnished with fresh herb sprigs and thin orange slices arranged artfully around. A drizzle of extra glaze over the chicken right before serving adds that glossy wow-factor. It’s a total crowd-pleaser and looks effortlessly elegant.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The glaze tends to soak into the chicken overnight, making it even more flavorful the next day — bonus! Just be sure to separate the glaze if you want to freshen it up before reheating.
Freezing
I’ve frozen cooked orange glazed chicken successfully by wrapping pieces individually in foil and then placing in a freezer bag. It keeps well for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
To reheat, I place the chicken in a skillet over low-medium heat, adding a splash of water or reserved glaze to keep it moist. Cover with a lid and warm gently until heated through — this method keeps it juicy without drying out the skin.
FAQs
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Can I use boneless, skinless chicken breasts for this recipe?
Absolutely! While bone-in and skin-on chicken breasts are ideal for juiciness and crispy skin, boneless, skinless breasts still work fine. Just be mindful not to overcook them, as they tend to dry out faster. Keep an eye on cooking times and consider adding the glaze a bit earlier to keep them moist.
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Can I prepare the glaze in advance?
Yes, you can make the orange glaze ahead and store it in the refrigerator for up to two days. Bring it to room temperature before using and warm it slightly if it has thickened. This saves time on busy days and lets the flavors meld even more.
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How do I know when the chicken is done?
The best way is to use an instant-read thermometer — the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, check that the juices run clear when you pierce the thickest part of the chicken.
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What if I don’t have fresh herbs?
You can substitute with dried rosemary and thyme—use about a third of the amount since dried herbs are more concentrated. The flavor will be slightly different but still delicious!
Final Thoughts
This Orange Glazed Chicken Breast Recipe has become one of my kitchen go-tos because it feels both special and surprisingly simple. The balance of sweet and savory with fresh citrus and aromatic herbs always impresses everyone who tries it — even those who don’t usually go wild for chicken dinners. I hope you enjoy making it as much as I do, and more importantly, eating it with your loved ones. Go ahead, give it a try this week; I promise you won’t regret it!
Print
Orange Glazed Chicken Breast Recipe
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Orange Glazed Chicken recipe features juicy bone-in chicken breasts coated in a flavorful blend of spices and baked to perfection, then basted with a sweet and tangy honey orange glaze. Infused with fresh rosemary and thyme, the dish combines smoky paprika and chili powder with a zesty citrus glaze, making it a delightful and aromatic main course perfect for gatherings or a cozy dinner.
Ingredients
Chicken and Seasoning
- 2 half chicken breasts (bone-in and skin on, or chicken thighs)
- 3 tablespoons butter (melted)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary (chopped fine)
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Orange Glaze
- 3/4 cup honey
- Zest of one orange
- 1/2 cup fresh orange juice
- 1/4 cup apple cider
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix smoked paprika, chili powder, onion powder, garlic powder, chopped rosemary, thyme, salt, and black pepper. Rub this spice mixture evenly over each piece of chicken, ensuring full coverage under the skin if possible.
- Melt the Butter: Melt the butter in a small saucepan or in the microwave, set aside to keep warm for basting during cooking.
- Make the Orange Glaze: In a medium saucepan over medium heat, combine honey, orange zest, fresh orange juice, apple cider, and Dijon mustard. Bring the mixture to a simmer, stirring frequently until slightly thickened, about 5-7 minutes. Season with salt and black pepper; remove from heat and keep warm.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking dish or roasting pan with foil or lightly grease it to prevent sticking.
- Arrange and Bake Chicken: Place the seasoned chicken breasts in the prepared baking dish skin side up. Brush the melted butter over the chicken pieces. Bake in the preheated oven for 25 minutes.
- Baste with Orange Glaze: After 25 minutes, remove the chicken from the oven and generously baste with the prepared orange glaze. Return to the oven and bake for an additional 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the glaze is caramelized and sticky.
- Final Baste and Rest: In the last 5 minutes of baking, baste again with any remaining glaze to build up a glossy finish. Once done, remove from the oven and let the chicken rest for 5 minutes before serving to let the juices redistribute.
Notes
- Chicken breasts with bone and skin yield juicier results, but chicken thighs can be used as an alternative.
- The honey-orange glaze can be adjusted in sweetness or acidity by modifying the amount of honey or orange juice.
- For extra flavor, marinate the chicken with spices and some glaze for 1 hour before cooking.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 453 kcal
- Sugar: 56 g
- Sodium: 183 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
