Baked Orange Marmalade Chicken Breasts

Baked Orange Marmalade Chicken Breasts

The Spruce / Tara Omidvar

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
302 Calories
4g Fat
28g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 302
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 102mg 34%
Sodium 265mg 12%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 2%
Total Sugars 24g
Protein 38g
Vitamin C 3mg 13%
Calcium 40mg 3%
Iron 2mg 8%
Potassium 344mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These bone-in chicken breasts get great flavor from 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.

Lining the baking pan with nonstick or regular foil makes cleanup much easier, or spray the baking pan with nonstick 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.

Ingredients

  • 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

  • 1 clove garlic, minced

  • 1/2 teaspoon Worcestershire sauce

  • 1 teaspoon curry powder

Steps to Make It

  1. Gather the ingredients.

    Baked Orange Marmalade Chicken Breasts ingredients

    The Spruce / Tara Omidvar

  2. Line a baking pan with nonstick foil or spray with nonstick cooking spray.

    aluminum foil lined baking sheet

    The Spruce / Tara Omidvar

  3. Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.

    Sprinkle chicken breasts with salt and pepper on a baking sheet

    The Spruce / Tara Omidvar

  4. In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.

    combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder in a bowl

    The Spruce / Tara Omidvar

  5. Coat the chicken pieces with the marmalade mixture.

    Coat the chicken pieces with the marmalade mixture

    The Spruce / Tara Omidvar

  6. 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.

    cover chicken with aluminum foil

    The Spruce / Tara Omidvar

  7. Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.

    baked chicken on a baking sheet

    The Spruce / Tara Omidvar

  8. Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes. 

    Baked Orange Marmalade Chicken Breasts on a baking sheet

    The Spruce / Tara Omidvar

 

How to Make Better Baked Chicken Breasts

  1. Before seasoning chicken breasts, pat them dry with a paper towel. 
  2. Let them come to room temperature—approximately 30 minutes—before cooking, this way, they cook quicker and avoid being overcooked.
  3. Chicken breasts are done when internal temperature is 165 F, check with an instant-read thermometer or if the juices run clear, they're done. 
  4. Rest the chicken for five minutes before slicing. This way the juices will stay inside rather than running onto the plate.