Orange-Mustard Chicken

    1 hour

    Chicken baked with an orange juice, mustard and brown sugar mixture which provides a light, tangy orange sauce.

    123 people made this

    Serves: 4 

    • 4 x 125g skinless, boneless chicken breast halves
    • 2 tablespoons prepared Dijon-style mustard
    • 90g chopped onion
    • 125g packed soft brown sugar
    • 600ml (2 cups) orange juice
    • 2 tablespoons butter
    • 1 tablespoon plain flour

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 degrees C.
    2. Place chicken in a large baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with half of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
    3. Bake for 45 minutes then remove leftover sauce from baking dish and pour into a saucepan.
    4. Sprinkle chicken with remaining brown sugar and return to oven.
    5. Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens.
    6. Remove chicken from oven and place on a serving dish.
    7. Pour sauce over the chicken or serve separately.

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    Reviews and ratings
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    Reviews in English (110)


    You really can't go wrong with this recipe. It's super easy to put together, makes the whole house smell great, and tastes even better! I've made it a number of times since finding the recipe a few months ago. In fact... it's in the oven as we speak!  -  15 Jun 2008  (Review from Allrecipes US | Canada)


    This is a great recipe! I have also discovered a great way to serve any leftovers. Cut up the chicken and serve it cold with lettuce and almonds for a tremendous "grilled" chicken salad. As an extra bonus, leftover sauce can be used as a dressing! If yours is as thick as mine was, you might want to add some water to thin it out a bit, though.  -  02 Mar 2007  (Review from Allrecipes US | Canada)


    Absolutely delicious! I wish I could be one of theose people who could say that I changed it to suit my taste but I made it exactly how it was supposed to be made and it was great! Nothing needs changed or tweeked. Perfect the way it is!  -  10 Dec 2007  (Review from Allrecipes US | Canada)