[X]

Home > Recipes > Tangy Glazed Chicken

Tangy Glazed Chicken Recipe

Tangy Glazed Chicken Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

A flavorful sauce with a hint of orange and sweet apple jelly is perfect over bone-in chicken breasts. "Serve with potatoes or rice and a salad," suggests Barbara Haney of St. Louis, Missouri.

[X]

Rate Tangy Glazed Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Glazed Chicken Recipe

Prep: 15 min. Cook: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

2 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt, optional
4-1/2 teaspoons butter
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
1/2 cup apple jelly
3 tablespoons orange juice
1 tablespoon minced fresh parsley
1/4 to 1/2 teaspoon dried thyme

Directions

Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm.
In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or a meat thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 505 calories, 13 g fat (3 g saturated fat), 101 mg cholesterol, 363 mg sodium, 59 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Tangy Glazed Chicken in Taste of Home October/November 2000, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tangy Glazed Chicken

Tangy Glazed Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 31, 2012 by Francisca3032

This was awsome, we love it. I did put cornstarch in the sauce to thicken it up a little and added more apple jelly for more flavor. Everybody loved it and they were looking for more when it was gone. I will be making it again for sure.

Reviewed on Sep. 25, 2012 by jeanie toland-scott

I made this last night. It was great. So happy I was going though some old issues of TOH. I used skinless boneless chicken breast. I did pound them down a little for for even cooking. My husband ask to take leftovers for lunch. That means it was goooood. Thanks for this one. It came out in the October/November 2000 issue. I keep all my issues. Wished I had tried it then.

Reviewed on Aug. 01, 2011 by Buddy's girl

This is probably my husband's favorite chicken recipe. I thicken the sauce with 1/2 tsp or more of corn starch so it is not so runny. I also add a bit more apple jelly as needed for that wonderful flavor. I like to serve this with spinach noodles, a veggie and corn muffins.

Reviewed on Jan. 26, 2011 by kaschaffer

I found this recipe years ago in a Taste of Home book and it is my family's favorite meal. I serve this delicious chicken with a creamy rice.