Orange-Honey Glazed Chicken Breasts
60 mins (prep 20, cooking 40)
12 ingredients
4 servings
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

Categories:  <-60-mins , low-cholesterol , low-sat.-fat , healthy , low-in... , healthy-2 , low-sodium , time-to-make ,
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Serving Size (157.7 g)
Servings 4
Amount per Serving
Calories 237.61 Calories from Fat 27.09
% Daily Value *
Total Fat 3.01g 18.54%
Saturated Fat 0.24g 4.79%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 61.57mg 10.26%
Total Carbohydrate 52.86g 70.48%
Dietary Fiber 0.78 g 12.56%
Sugars 38.87 g %
Protein 2.49g 19.9%
Vitamin A 307.94IU% Vitamin C 49.54mg%
Calcium 19.28mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
distilled white vinegar, table salt, fresh ground pepper, skin-on, bone-in, chicken breast halves