Marmalade chicken breast, a recipe that balances bitter-sweet orange marmalade with red wine vinegar & gets a hint of anise from fennel seeds.
This recipe takes just a few minutes to prepare and bakes in the oven in around 25 minutes, before resting for 5 minutes, which is the perfect time to finish the sauce.
Sticky Glazed Baked Chicken Breast
Bestest singing voice on, gitchie, gitchie, ya-ya, da-da (da-da-da), Fennel Chicken Marmalade!
Sorry, not sorry! As I spent weeks torturing my wife singing this whilst working on this recipe it is only fair that you get some too. Fortunately, you only get to read it and not hear my shocking voice!
Anyway, enough waffle. This recipe is a really simple baked chicken breast that comes with a glorious sticky bitter-sweet orange glaze.
When I think of orange chicken, my brain ordinarily thinks of a Chinese takeaway, but this is a fairly old-school combination.
This is also not the first time I have used marmalade with chicken here, it also features in my spatchcock chicken recipe.
The flavour of orange is contrasted by fennel seeds. A truly wonderful ingredient and again a classic combination, most notably in fennel and orange salad, but also in this fennel and orange pasta recipe.
Frequently Asked Questions
Do I have to use chicken breast?
No, you can cook this with bone-in chicken thighs, drumsticks or whole legs then you will need to change the temperature and cooking times.
Drop the oven temperature to 200°C or 400°F and cook in total for around 35-40 minutes.
Basting halfway through and ensure that the internal temperature of the meat reaches 74°C or 165°F before serving and after resting.
Should I use skin on or skin off chicken?
I leave the skin on in this recipe, however, it will never crisp up.
I am also very aware that some folk really do dislike chicken skin that is not crispy, it is fine just pull it off!
Can I cook this in an air fryer?
You can but you need to change up the process a little because an air fryer does not allow you to cook it in the sauce.
Begin by combining all of the sauce ingredients in a pan and reducing them by a third.
Brush the chicken with the now sticky sauce and place it in the air fryer. Be sure to spray the basket with oil or release spray.
Cook for 20 -25 minutes at 190°C or 375°F basting half way through. Whilst the chicken is resting finish the sauce with the butter as per my instructions.
This marmalade chicken recipe is served here with some simple air fryer cooked asparagus and some green salad leaves.
It would also work well with the chilli in my stir fried broccoli recipe.
Potatoes are particularly good with this dish, if you are feeling particularly showy then go for rich and indulgent fondant potatoes.
If you want something a little less maintenance go for some simple salty crispy fried potatoes.
If pasta as a side is your thing then this chicken breast would be awesome with my fennel and orange pasta!
I only recommend brands of equipment if I believe that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Baking tray, use one just a little larger than the number of chicken breasts that you are using. If you go too large the sauce will evaporate.
- 15cm or 6″ saucepan.
- Weighing scales and or measuring cups and spoons.
- Mixing bowl.
- Tin foil.
The bitter-sweet flavours of orange marmalade make a perfect glaze for a perfectly baked or roasted juicy chicken breast.
- 2 Chicken Breasts
- 100g (⅓ Cup) Orange Marmalade
- 1 Tsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 1 Tsp Fennel Seeds
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 30g (2 Tbsp) Butter
- Season the chicken breasts with salt and pepper and place in a small roasting tin.
- Mix together the remaining ingredients to form a "sauce".
- Pour this sauce over the chicken breasts, then place them in the oven and cook for 15 minutes at 220°C or 450°F.
- After 15 minutes remove from the oven and baste with the sauce, then return them to the oven and cook until the thickest part of the chicken breast reaches 70°C or 158°F. This should take between 10 and 15 minutes. If the chicken begins to colour too quickly cover with foil.
- Remove them from the oven and allow them to rest for 5 minutes, the internal temperature should then reach 74°C or 165°F.
- Whilst the chicken is resting place the pan on the burner or transfer the juices to a small (15cm or 6") saucepan and place on the hob over a medium-low heat and whisk in the butter to form a sauce.
Amount Per Serving: Calories: 436Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 134mgSodium: 824mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 38g
Calorific details are provided by a third-party application and are to be used as indicative figures only.