Best Orange Zested Chicken Breasts Recipes

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BAKED ORANGE CHICKEN



Baked Orange Chicken image

This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

1/2 cup orange juice
1 tablespoon reduced-sodium soy sauce
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons orange marmalade

Steps:

  • In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

HONEY ORANGE GLAZED CHICKEN



Honey Orange Glazed Chicken image

Honey Orange Glazed Chicken is wonderfully moist, easy to make, and the perfect dinner for any occasion.

Provided by Jessica Robinson

Categories     Lunch     Main Course

Time 1h

Number Of Ingredients 15

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
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

Steps:

  • Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
  • Preheat the oven to 375 degrees F.
  • Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
  • Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.

Nutrition Facts : Calories 453 kcal, Carbohydrate 59 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 183 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving

BAKED ORANGE-GLAZED CHICKEN



Baked Orange-Glazed Chicken image

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Provided by tigerpaws

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7

½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
  • Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g

ORANGE ZESTED CHICKEN BREASTS



Orange Zested Chicken Breasts image

Citrus makes it sensational! This five-ingredient main dish is done in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 tablespoons butter or margarine
1 teaspoon grated orange peel
4 boneless skinless chicken breasts (1 lb)

Steps:

  • In small bowl, mix seasoned salt and garlic powder.
  • In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN



Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Sprinkle chicken with salt and place in a large glass or plastic bowl.
  • Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  • Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

CHICKEN BREAST IN ORANGE SAUCE FOR 2



Chicken Breast in Orange Sauce for 2 image

Make and share this Chicken Breast in Orange Sauce for 2 recipe from Food.com.

Provided by SusieQusie

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 (4 -6 ounce) boneless skinless chicken breast halves
1 teaspoon fresh orange zest
1/2 cup fresh squeezed orange juice
1 tablespoon dry white wine
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Preheat oven to 350°F.
  • Place chicken breast halves in a 1 quart baking dish.
  • In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
  • Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
  • Remove chicken to serving dish, cover and keep warm.
  • Pour pan juices into a small saucepan.
  • In a small bowl, blend cornstarch & water till smooth.
  • Add to juices in saucepan and cook over low heat until it starts to thicken.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 202.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 92.4, Carbohydrate 17.5, Fiber 0.3, Sugar 12, Protein 26.7

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE



Chicken Breasts with Spicy Honey Orange Glaze image

Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon orange zest, grated
1 clove garlic, minced
1/2 teaspoon salt
1 1/4 teaspoons red pepper flakes, crushed
4 boneless skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil

Steps:

  • In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
  • Rinse chicken with cold water and pat dry. Season lightly with salt.
  • In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
  • Turn chicken, cook another 4 minutes until just cooked through.
  • Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
  • Serve chicken breasts with honey-orange glaze spooned over the top.

ROSEMARY-ORANGE ROASTED CHICKEN



Rosemary-Orange Roasted Chicken image

Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 21

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

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