Chicken With Orange Marmalade


Chicken with orange marmalade was an elegant dish that I found in a book of French cuisine. Since it is quite easy to make and really delicious, this recipe is perfect for special occasions (Christmas, Easter, Thanksgiving or just an anniversary) or just because the family is gathered and you want to cook something different.

Baked Orange Marmalade Chicken Breasts

Baked Orange Marmalade Chicken Breasts

Prep:15 mins

Cook:75 mins

Chill:60 mins

Total:2 hrs 30 mins

Servings:4 servings

Yield:4 chicken breasts

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

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.

Iron skillet roasted chicken


  • 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


  1. Gather the ingredients.Baked Orange Marmalade Chicken Breasts ingredients
  2. Line a baking pan with nonstick foil or spray with cooking spray.aluminum foil lined baking sheet
  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
  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
  5. Coat the chicken pieces with the marmalade mixture.Coat the chicken pieces with the marmalade mixture
  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
  7. Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.baked chicken on a baking sheet
  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


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 the internal temperature reaches 165 F. Check with an instant-read thermometer or if the juices run clear, they’re done. 
  4. 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.


Sticky and juicy, this orange marmalade chicken recipe is quick and easy and perfect for a weeknight dinner. Made using a glaze with my favourite marmalade with no added sugar!  This recipe is gluten-free and dairy-free.

Orange Marmalade Chicken Recipe (gluten-free, easy)

I first stumbled on this ridiculously simple orange marmalade chicken recipe in Nigel Slater’s cookbook Eat. Being a fan of sweet, sticky chicken, I thought it looked and sounded delicious and I loved the idea of using marmalade for the glaze. After all, citrus and poultry are a match made in heaven.

I changed the amounts of the orange marmalade slightly and I’ve added some lemon juice to cut through the sweetness, but other than that the recipe is close to the original. I made a side of steamed greens and carrots to go with this dish and got big thumbs up for this meal.


How to Make Orange Marmalade chicken

To make the glaze, I use a brand of orange marmalade called St.Dalfour. They make preserves with no added cane sugar and all-natural ingredients. I believe this is widely available in many countries.


Marmalade, like honey or other sweeteners, is still sort of sugar (let’s not kid ourselves), so if you’re avoiding all sweet things, then you might want to skip this one. Just FYI, you’re looking at about 10 grams of carbs/sugar per serving, so if that’s within your macros, then definitely give this recipe a go!

I only made two servings, but if you’re doing a bigger batch of chicken, you’re looking at the following ratios of the glaze mix: 2 teaspoons marmalade + 1 teaspoon mustard + 1 teaspoon lemon juice per chicken piece (depending on the size of the thigh or drumstick). You can also use chicken wings or chicken breasts for this dish.

Once you mix the glaze, simply cover the chicken in the second half of cooking so it doesn’t burn.

Homemade Orange Chicken with Orange Marmalade

The easiest orange chicken at home! It uses orange marmalade for a simple, sweet orange sauce that glazes over lightly breaded chicken pieces.

homemade orange chicken on white rice

VERY EXCITING NEWS because, in my opinion, the biggest barrier to good Asian-esque food at home is the usual laundry list of ingredients in sauces.

Here, the sauce can be made in under 5 minutes and it makes an orange chicken that rivals any restaurant version I’ve ever had!

skillet of orange chicken


The chicken in this recipe is coated in cornstarch and spices and then pan fried in oil for just a hint of crispiness. It’s reminiscent of the deep fried version, but so much easier and more well-suited for at-home cooking!

pan-fried chicken for orange chicken

Tossing the chicken pieces in cornstarch before cooking will help them to crisp up in the oil, and will also thicken the sauce once it’s added to the skillet.

chicken pieces tossed in cornstarch


The sauce is the make-it-or-break-it element of Asian-inspired foods to me. Good sauces can make almost anything delicious and bad sauces can make delicious things terrible.

This sauce is everything we love about orange chicken – sweet orange, tangy vinegar, umami soy sauce, fresh ginger and garlic, and a hint of spice from the red pepper flakes.

It is so good and so simple!

Why orange marmalade?

Orange marmalade has a jammy consistency and contains both orange juice and peels. It’s perfect for making a thick sauce with a strong orange flavor.

orange marmalade

Plus, since marmalade is made with sugar, you won’t have to add any additional to your sauce.

It’s an easy-to-find pantry ingredient that replaces the usual orange juice, orange zest, and sugar found in orange chicken recipes. Such a satisfying substitution for an easy dinner!

Where to find orange marmalade

Any major grocery store – including Aldi – will have it. It’s with the jams and jellies. Any brand will do!

You can also get it in bulk on Amazon if you foresee a lot of orange chicken in your future.

Rice vinegar

I recommend using rice vinegar here, but if you don’t have it or don’t want to buy it, you can substitute distilled white vinegar.

Serve this with:

  • Rice (like this white rice or this brown rice)
  • Stir fried veggies
  • Roasted broccoli
  • Steamed veggies – frozen bags that can be steamed make this such an easy meal!

Easy Orange Chicken with Orange Marmalade

The easiest orange chicken at home! It uses orange marmalade for a simple sweet orange sauce that glazes over lightly breaded chicken pieces.

This serves 2 generously, likely with some leftovers.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dinner, Main Course

Cuisine: American, Chinese

Servings: 2



  • 3/4 cup orange marmalade
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons grated ginger
  • 1/4 teaspoon crushed red pepper flakes (optional)


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup cornstarch
  • For serving: prepared rice


  • In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

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