|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||2%|
|Total Sugars 24g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These bone-in chicken breasts get great flavor from the combination of orange marmalade and curry powder. Leave the skin on the chicken or remove it if you like. If you happen to use boneless chicken breasts, adjust the timing accordingly, as they will cook faster than bone-in breasts.
Lining the baking pan with nonstick or regular foil makes cleanup much easier, or spray the baking pan with cooking spray.
Serve this chicken with rice or potatoes, along with your favorite side dish vegetables. Try steamed English peas, baby lima beans, or green beans.
4 large bone-in, skin-on chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup orange marmalade
2 teaspoons lemon juice
2 teaspoons Dijon mustard, or whole-grain mustard
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder
Steps to Make It
Gather the ingredients.
Line a baking pan with nonstick foil or spray with cooking spray.
Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
Coat the chicken pieces with the marmalade mixture.
Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.
How to Make Better Baked Chicken Breasts
- Before seasoning chicken breasts, pat them dry with a paper towel.
- Let them come to room temperature—approximately 30 minutes—before cooking. This way, they cook quicker and avoid being overcooked.
- Chicken breasts are done when the internal temperature reaches 165 F. Check with an instant-read thermometer or if the juices run clear, they're done.
- Rest the chicken for 5 minutes before slicing so the juices are contained rather than running onto the plate.
How to Store and Freeze Baked Chicken Breasts
Cooked chicken will keep in the refrigerator for up to five days if it's wrapped well or placed in a sealed container. You can also freeze this chicken for up to six months if it's securely wrapped and placed in a zip-close freezer bag.