Orange Juice Mustard Chicken

    (142)
    1 hour

    Chicken breasts are smothered in Dijon mustard and brown sugar then oven baked in orange juice. They are topped with a not to sweet orange sauce to serve.


    124 people made this

    Ingredients
    Serves: 4 

    • 4 (130g) skinless, boneless chicken breast halves
    • 2 tablespoons prepared Dijon-style mustard
    • 90g diced onion
    • 130g packed soft brown sugar
    • 2 cups orange juice
    • 2 tablespoons butter
    • 1 tablespoon plain flour

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C.
    2. Place chicken in a large baking dish. Spread mustard evenly over the chicken and sprinkle with diced onion. Coat lightly with half of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
    3. Bake for 45 minutes then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining brown sugar and return to oven.
    4. Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish. Pour sauce over the chicken or serve separately.

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    Reviews and Ratings
    Global Ratings:
    (142)

    Reviews in English (106)

    by
    2

    Instead of using chicken breast, i tried legs. I leave the chicken in the mixture for a few hours so the orange, onion & mustard can marinate together. Put the butter on & in the oven. When it comes out, its nice & juicy. Such a quick & easy recipe!!  -  14 Jun 2009

    1

    Really easy to prepare, sauce thickens as it cools. I used a lot less sugar than the recipe listed and it still turned out good. Served with dinner rolls and salad. Thanks for sharing  -  28 Aug 2011

    by
    71

    You really can't go wrong with this recipe. It's super easy to put together, makes the whole house smell great, and tastes even better! I've made it a number of times since finding the recipe a few months ago. In fact... it's in the oven as we speak!  -  15 Jun 2008  (Review from Allrecipes USA and Canada)

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