Best 14 Baked Orange Chicken Recipes

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Baked orange chicken is the perfect combination of sweet, tangy, and savory flavors that will tantalize your taste buds. This dish is easy to make and is sure to be a hit with your family and friends. The chicken is marinated in a mixture of soy sauce, orange juice, honey, and garlic, then baked in the oven until it is tender and juicy. The sweet and tangy sauce coats the chicken perfectly and creates a delicious glaze. Serve this dish with rice or noodles for a complete meal or enjoy it as an appetizer or snack.

Let's cook with our recipes!

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

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

BAKED ORANGE CHICKEN AND BROWN RICE



Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

SWEET ORANGE BAKED CHICKEN



Sweet Orange Baked Chicken image

Enjoy the taste of orange in this delightful rice and chicken recipe - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 9

1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1/2 cup sliced almonds, toasted
2 tablespoons butter or margarine
8 boneless skinless chicken breasts (3 lb)
1/2 teaspoon salt
1 cup orange marmalade
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
  • Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
  • In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 1 1/2, Fiber 1 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 696 mg

ORANGE BAKED CHICKEN



Orange Baked Chicken image

This chicken has a fresh and fruity citrus flavor that is sure to satisfy your family. I've been asked to make this more times than I can remember!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 7

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
1 can (6 ounces) frozen orange juice concentrate, thawed
2 teaspoons lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon ground savory
1/2 teaspoon ground sage
1/2 teaspoon salt, optional

Steps:

  • Place chicken pieces in a greased 13-in. x 9-in. baking dish. Combine orange juice, lemon juice, bouillon, savory, sage and salt if desired; pour over chicken. Bake, uncovered, at 350° for 60-70 minutes or until juices run clear, basting occasionally.

Nutrition Facts :

BAKED CHICKEN L'ORANGE



Baked Chicken L'orange image

This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)

Provided by PatisserieFan

Categories     Meat

Time 50m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 6

4 large boneless skinless chicken breasts
2 large navel oranges, Sliced Thin
1 large navel orange, Juiced
1/2 cup slivered almonds, not roasted, not salted
1/2 tablespoon salt
1/2 teaspoon white pepper

Steps:

  • Place Your chicken breasts in a large gallon bag.
  • Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
  • Let it sit in your Fridge overnight.
  • The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
  • Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
  • Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

ORIGINAL WEIGHT WATCHERS ORANGE CRUMBED BAKED CHICKEN



Original Weight Watchers Orange Crumbed Baked Chicken image

Although another recipe for this has been posted, it has been altered. I found this in the Sacramento Bee and according to them is taken from WW and has not been altered. It is hard to believe this recipe is a low fat dish.

Provided by Chabear01

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons orange juice
2 tablespoons Dijon mustard
1/4 teaspoon salt
3/4 cup whole wheat crackers, crumbled
1 tablespoon orange zest, grated
1 shallot, finely chopped
1/4 teaspoon ground pepper, freshly ground
12 ounces boneless skinless chicken thighs

Steps:

  • Preheat oven to 350 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
  • In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
  • Bake 15 minutes, turn over and bake until cooked through. 15 to 20 minutes longer.

Nutrition Facts : Calories 193.8, Fat 6.6, SaturatedFat 1.5, Cholesterol 71.1, Sodium 420, Carbohydrate 14.8, Fiber 2.3, Sugar 0.9, Protein 18.9

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)



Sweet and Spicy Baked Orange Chicken Tenders Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 29

8 chicken tenderloins (about 1 1/2 pounds)
1 tablespoon olive oil
Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/3 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/2 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
1 tablespoon low sodium soy sauce
2 tablespoons red wine vinegar
1/2-1 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
Chicken Breading
3/4 cup flour
2 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
3 cups cornflakes cereal, ground*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 garlic powder
1/2 tablespoon butter
Garnish (optional)
green onions
orange zest

Steps:

  • 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

BAKED APRICOT-ORANGE CHICKEN



Baked Apricot-Orange Chicken image

One of the things I admire most about the Silver Palate cookbooks is the unusual and savory use of fruit in many of their main dishes. This delicious, succulent chicken is no exception! Sweet and wonderful!

Provided by EdsGirlAngie

Categories     Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 lbs chicken, cut in pieces
salt and black pepper
1/2 teaspoon ground ginger
3/4 cup orange marmalade
4 tablespoons orange juice
4 tablespoons apple juice
4 ounces dried apricots
2 tablespoons brown sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
  • Spread marmalade over chicken; pour both juices in the pan.
  • Bake 20 minutes.
  • Remove from oven and add apricots, distributing evenly.
  • Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
  • Serve immediate with some of the pan juices.

ORANGE BAKED CHICKEN BREASTS



Orange Baked Chicken Breasts image

Here's a recipe that I found online and wanted to try. It was originally written using split chicken breasts, but I changed it by using boneless skinless chicken. It worked out extremely well and has become one of mine and my family's favorite healthy chicken recipes.

Provided by SmoochTheCook

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken, trimmed
1/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon ground marjoram
1/4 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Wash chicken and dry well with absorbent towels. Combine remaining ingredients. Pour mixture over chicken, and refrigerate 1 hour.
  • Bake uncovered at 350 degrees for 45 minutes, basting occasionally.
  • Source: Southern Living Cookbook for Two.

ORANGE BAKED CHICKEN



Orange Baked Chicken image

Make and share this Orange Baked Chicken recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 8

2 large oranges
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons water
1 tablespoon tomato paste
salt & pepper

Steps:

  • Thinly pare the rind from 1 orange, and cut the rind into thin strips.
  • Grate the rind from the other orange, and squeeze the juice from both.
  • Heat the oil in a frying pan, add the chicken pieces and brown on both sides.
  • Remove from the pan and keep warm.
  • Add the onion to the fat remaining in the pan and gently fry for 5 minutes.
  • Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper.
  • Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together.
  • Bake at 180 C for 1 hour.
  • To serve, spoon the juices over the chicken.

ORANGE BAKED CHICKEN



Orange Baked Chicken image

I do all this the night before so that it is ready when I get home from work. A whole chicken flavored with fresh orange slices, then baked with potatoes, carrots, onions, and celery.

Provided by Rogene

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 4

Number Of Ingredients 8

1 (4 pound) whole chicken, cut lengthwise
1 orange, sliced into rounds
2 pounds potatoes
1 pound carrots
2 small onions, quartered
2 stalks celery, chopped
⅓ cup chicken broth
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slide orange slices under chicken skin (skin will pull up easily). Place chicken in a 9x13 inch baking dish skin-side-up. Then place potatoes, carrots, onions and celery around the chicken and pour broth over all. Season with salt and pepper to taste.
  • Bake for 1 hour at 350 degrees F (175 degrees C). (Note: If water decreases as it is cooking, add as needed; this will be your gravy.)

Nutrition Facts : Calories 1234.4 calories, Carbohydrate 59.3 g, Cholesterol 340.5 mg, Fat 69 g, Fiber 10.1 g, Protein 91 g, SaturatedFat 19.7 g, Sodium 427.1 mg, Sugar 12.9 g

BAKED CHICKEN WITH ORANGE JUICE



BAKED CHICKEN WITH ORANGE JUICE image

Categories     Chicken

Number Of Ingredients 9

1 each chicken (3 pounds); quartered
----OR----
3 pounds chicken parts
3 teaspoon dijon mustard
1/2 cup onion; finely chopped
2 tablespoon unsalted butter; cubed
salt and pepper
1 1/2 cup orange juice
1/4 cup brown sugar; firmly packed

Steps:

  • Position a rack in the center of the oven. Preheat the oven to 375 F. Rinse and pat dry chicken. Smear the skin with Dijon mustard. Arrange the chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with onions, butter, salt and pepper. Pour orange juice around the chicken. Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, 15 to 20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve.

OVEN BAKED ORANGE CHICKEN



Oven Baked Orange Chicken image

Love this recipe when you don't want all the fat in calories in regular orange chicken

Provided by Bailey York

Categories     Chicken

Time 1h10m

Number Of Ingredients 4

4 chicken breasts, boneless and skinless
1/2 bottle sweet baby ray's bbq sauce
1/2 jar(s) orange marmalade
1/2 tsp chili powder

Steps:

  • 1. Preheat the oven to 350
  • 2. Arrange foil in a baking dish and spray with a little PAM.
  • 3. In a large bowl, add the chili powder, bbq sauce,and orange marmalade. mix well and let it chill in the fridge for ten minutes.
  • 4. Once its chilled, take your chicken and coat it with the sauce.
  • 5. Arrange in baking dish and put in oven for forty five minutes to an hour. Just until the chicken is done on the inside.

Tips:

  • To make sure your chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have orange marmalade, you can use a mixture of orange juice and honey.
  • For a crispier chicken, bake it at a higher temperature for a shorter amount of time.
  • If you want a more saucy chicken, add more orange marmalade to the sauce.
  • Serve the chicken with rice, noodles, or vegetables.

Conclusion:

Baked orange chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and the orange marmalade sauce adds a sweet and tangy flavor. This dish is sure to be a hit with the whole family.

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