Stuff You’ll Need
- 1½ cups orange juice + 2 tablespoons
- ¼ cup light corn syrup
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- ⅛ teaspoon red pepper flakes
- Fine salt and black pepper, to taste
- ½ cup all-purpose flour
- 4 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), ribs removed and trimmed
- 2 teaspoons neutral oil (such as vegetable or canola)
- 1 medium shallot, minced (about 2½ tablespoons)
Stuff to Know Before Cooking
For even cooking, select chicken breasts of similar size, around 12 oz each.
If the glaze appears dry while baking, add up to 2 tablespoons of juice to the pan.
If your skillet is not oven-safe, brown the chicken and reduce the glaze as directed, then transfer both to a 13 by 9-inch baking dish before baking. Do not wash the skillet—once the chicken is cooked, return the glaze to the skillet for final reduction.
Preheat the Oven and Prep the Glaze
Adjust the oven rack to the middle position and preheat the oven to 375°F.
In a medium bowl, whisk together:
- 1½ cups orange juice,
- ¼ cup corn syrup,
- 3 tablespoons honey,
- 1 tablespoon Dijon mustard,
- 1 tablespoon distilled white vinegar,
- red pepper flakes,
- ⅛ teaspoon salt, and
- ⅛ teaspoon black pepper
Prep the Chicken
Place the flour in a shallow dish.
Season the chicken breasts on both sides with salt and pepper. Dredge each breast in flour, shaking off any excess.
Brown the Chicken
Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.
Place the chicken skin-side down and cook until well browned and most of the fat is rendered, about 8 to 14 minutes.
(If you don’t hear sizzling 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, 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 rest for 5 minutes.
Finish the Glaze and Serve
Return the skillet to high heat (remember, the handle will be hot) and cook the glaze, stirring constantly, until thickened, about 1 minute.
Remove from heat and whisk in the remaining 2 tablespoons orange juice.
Spoon 1 teaspoon of glaze over each chicken breast and serve, with extra glaze on the side.
Orange-Honey Glazed Chicken Breast
Ingredients
- 1 ½ cups orange juice plus an + 2 tablespoons
- ⅓ cup light corn syrup
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp distilled white vinegar
- ⅛ tsp red pepper flakes
- Table salt and ground black pepper
- ½ cup all-purpose flour
- 4 whole bone-in skin-on chicken breast halves (about 12 ounces each) ribs removed, trimmed of excess fat and skin
- 2 tsp vegetable oil
- 1 whole medium shallot minced (about 3 tablespoons)
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 375°F.
- In a medium bowl, whisk together 1½ cups orange juice, ¼ cup corn syrup, 3 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon distilled white vinegar, red pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon black pepper.
- Place the flour in a shallow dish.
- Season the chicken on both sides with salt and pepper. Dredge each breast in flour, shaking off the excess.
- Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.
- Place the chicken skin-side down and cook until well browned and most fat is rendered, about 8 to 14 minutes. (If you don’t hear sizzling after 3 minutes, increase heat to medium-high. If browning too quickly, reduce heat slightly.)
- Flip the chicken and cook until lightly browned on the other side, about 5 minutes more. Transfer to a plate.
- Discard all but 1 teaspoon of fat from the skillet. Add the minced shallot and cook until softened, about 1 to 2 minutes.
- Increase heat to high and pour in the orange juice mixture.
- Simmer, stirring occasionally, until the glaze reduces to about 1 cup, 6 to 10 minutes.
- Remove from heat and tilt the skillet to pool the glaze. Roll each chicken breast in the glaze to coat evenly.
- Place the chicken skin-side down in the skillet.
- Transfer the skillet to the oven and bake until the thickest part of the chicken reaches 160°F, about 25 to 30 minutes, flipping skin-side up halfway through.
- Remove the chicken from the skillet and let rest on a platter for 5 minutes.
- Return the skillet to high heat and cook the glaze until thickened, about 1 minute.
- Remove from heat and whisk in the remaining 2 tablespoons orange juice.
- Spoon 1 teaspoon of glaze over each chicken breast and serve with extra glaze on the side.
