Tangy Glazed Chicken

Name: Tangy Glazed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

justmbeth

Feb 12, 2018

Excellent flavors. The sweetness of the onion was a great addition.
abashu

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.
char04

Mar 9, 2014

This is excellent. I used chicken thighs. They turned out wonderful. This is going to become a family favorite.
Francisca3032

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.
jeanie toland-scott

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.
Buddy's girl

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.
kaschaffer

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.