Orange Glazed Chicken is pan-seared chicken breasts, tender and juicy on the inside, simmered in a sweet and spicy orange sauce. Serve with a side of rice.
To start glaze, combine all of the above glaze ingredients together in a bowl and whisk them together really well.
Take your breasts and give them a liberal dose of salt and pepper. Then dredge the breasts in flour. Dust them off afterward. You want a light coating of flour that will basically help the glaze adhere to the chicken later on.
Heat up your two teaspoons of oil over medium-high heat in an oven-safe pan, in this case I used a cast iron skillet.
Once your pan is hot, sear your chicken for 4-5 minutes a side.
Take your chicken out of the pan once they are seared. Pour out all of the fat and oil from the pan besides about a Teaspoon. Then pour all of your glaze into the hot pan. Scrape up any bits of chicken and let that simmer away.
Preheat oven to 350 degrees Fahrenheit. Simmer glaze for 10-15 minutes to reduce down. Eventually that orange glaze will reduce down to a syrupy sauce. It should easily coat the back of a spoon or spatula.
Add chicken breasts back to pan and turn them over in the sauce, making sure to coat them well. Then put the entire pan in the oven at 350 for about 15-20 minutes or until the chicken is cooked through.
After they come out of the oven, the chicken will be glazed nicely and the sauce will be reduced substantially.
Take the chicken out and let it rest for five minutes. Return the glaze to the stove top. If you were not using an oven-safe pan, then scrape whatever glaze is left in your baking dish back into an sautee pan. Put this on medium-high heat and let it reduce even further.
Add your final 3 Tablespoons of orange juice to the pan. It will give the final glaze a nice orange flavor and color. After it reduces for a few more minutes, pour it right on top of your chicken.