Tangy Glazed Chicken Recipe
Tangy Glazed Chicken Recipe photo by Taste of Home

Tangy Glazed Chicken Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 2 servings


  • 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

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.


  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

Full-Bodied White Wine

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

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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."

Reviewed Mar. 9, 2014

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

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."

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."

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."

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