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Orange Honey Glazed Chicken Breasts




Source of Recipe


The Science of Cooking


List of Ingredients




1 1/2 cups plus 2 tablespoons orange juice (4 oranges)
1⁄3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1⁄8 teaspoon red pepper flakes
Salt and pepper
1/2cup all-purpose flour
2 (1 1/2 pound) whole bone-in chicken breasts, split through breastbone and trimmed
3 tablespoons vegetable oil
1 shallot, minced


Recipe



1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1� cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper together in medium bowl. Place flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, coat chicken with flour, patting off excess.


2. Heat oil in ovensafe 12-inch skillet over medium heat until shimmering. Add chicken breasts skin side down; cook until well browned, 8 to 14 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and lightly brown other side, about 5 minutes. Transfer chicken to plate.


3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin side down in skillet.


4. Transfer skillet to oven and bake until chicken registers 160 degrees, 25 to 30 minutes, turning chicken skin side up halfway through cooking. Transfer chicken to platter and let rest for 5 minutes. Return skillet to high heat (be careful�handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy, about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.