Tangy Glazed Chicken Recipe

5 6 7
Tangy Glazed Chicken Recipe
Tangy Glazed Chicken Recipe photo by Taste of Home
Publisher Photo

Tangy Glazed Chicken Recipe

Read Reviews
5 6 7
Publisher Photo
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. —Barbara Haney, St Louis, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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 until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture. Yield: 2 servings.
Originally published as Tangy Glazed Chicken in Taste of Home October/November 2000, p10

Nutritional Facts

1 each: 505 calories, 13g fat (3g saturated fat), 101mg cholesterol, 363mg sodium, 59g carbohydrate (53g sugars, 1g fiber), 39g protein.

  • 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
  1. Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm.
  2. 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 until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture. Yield: 2 servings.
Originally published as Tangy Glazed Chicken in Taste of Home October/November 2000, p10

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Reviews forTangy Glazed Chicken

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abashu User ID: 6784654 25834
Reviewed Oct. 25, 2014

"The flavor of this chicken was very good. I can see this becoming a favorite and one that I will enjoy serving guests."

MY REVIEW
char04 User ID: 2958136 28151
Reviewed Mar. 9, 2014

"This is excellent. I used chicken thighs. They turned out wonderful. This is going to become a family favorite."

MY REVIEW
Francisca3032 User ID: 6052254 25829
Reviewed Dec. 31, 2012

"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."

MY REVIEW
jeanie toland-scott User ID: 971358 32117
Reviewed Sep. 25, 2012

"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."

MY REVIEW
Buddy's girl User ID: 5509741 103309
Reviewed Aug. 1, 2011

"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."

MY REVIEW
kaschaffer User ID: 5786543 25828
Reviewed Jan. 26, 2011

"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."

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