Description
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I’ll frequently use extra glaze when baking just so there’s plenty to pour over rice once it’s done!
Ingredients
- ½ cup orange juice
- ½ cup vegetable oil
- 1 teaspoon grated orange zest
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 4 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice
- vegetable oil
- orange zest
- paprika
- mustard
- and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear
- 30 to 45 minutes
- basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4