Chicken Breast with a Spicy Orange Glaze

Millie Johnson


I came across this recipe on a cooking program. I have changed it up with my own flair. I love the orange reduction ! The original called for O.J. concentrate (which I never buy) and surprisingly little spice. I have turned up the heat a little but it is not what I would concider hot. You should use Organic Agave Nectar(which I think tastes much better) or you can use pure maple syrup . Either way, it is very good !

★★★★☆ 4 votes
10 Min
10 Min
Pan Fry


chicken breasts, boneless and skinless
1/4 c
organic agave nectar or pure maple syrup
2 large
naval oranges
1 - 2 clove
garlic, minced
1 Tbsp
orange zest
1/4 tsp
salt and pepper
1/4 tsp
crushed red pepper
2 Tbsp
orange juice reduction
1 Tbsp
1 tsp



Zest the orange. You will need 1 tbsp.
Roll orange on the counter while pressing it down firmly. This will release the juice. Now cut and squeeze juice out. You will need 1/2 cup juice. (If you have small oranges you will need two.) Strain juice to remove pulp and seeds.
Mince garlic clove.
2Orange Reduction

In a small pot boil 1/2 cup orange juice on med. high heat till it reduces to 2 tablespoons. Turn off heat.
3Glaze Mixture

In a small bowl combine agave nectar, o.j. reduction, 1/4 tsp. salt, crushed red pepper, orange zest, and minced garlic. Stir well and set aside.

Pat chicken breast dry. Lightly salt chicken.
In large skillet add butter and oil. On med. high heat till butter is melted then add chicken breast. Cook 2-3 minutes per side.

Pour orange glaze mixture over the chicken then turn chicken to coat good. Cook for 4-5 minutes, turning often. Plate chicken then pour glaze over the top. Garnish with twisted orange slice. *optional

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sweet, #spicy, #Agave