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Tangy Glazed Chicken

 Tangy Glazed Chicken
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.
2 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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.

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Tangy Glazed Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.