Love and Olive Oil
Orange Marmalade Skillet Roasted Chicken Breasts

Orange Marmalade Skillet Roasted Chicken Breasts

Orange Marmalade Skillet Roasted Chicken Breasts

About this time of year, pretty much every year without fail, I usually go a little nuts in the produce section, buying up all the citrus without plan or abandon. A lot goes into marmalade, sure, but then what’s one to do with all that marmalade? I mean, you can only eat so much toast.

Turns out marmalade makes a pretty fantastic glaze for meat, chicken especially. This version combines a lovely bitter orange marmalade with a bit of vinegar, thyme, and honey for added sweetness (but feel free to leave it out if your marmalade is already on the sweet side).

Orange Marmalade Skillet Roasted Chicken Breasts

It’s a new and flavorful twist on our basic oven-roasted chicken breast recipe, roasted in a cast iron skillet on a bed of oranges, garlic, and herbs (far better than a bed of roses, don’t you agree?) If you don’t have a skillet you could certainly use a baking sheet or an oven-safe baking dish instead. But truthfully, for $15 there is really no reason NOT to have a cast iron skillet in your kitchen. It’s just one of those essentials every cook should have.

Orange Marmalade Skillet Roasted Chicken Breasts

The secret (that’s not so secret, really) to moist, juicy chicken breasts is to buy them and bake them bone-in. Yes, they take longer to roast this way and are a bit trickier to slice and eat, but trust me, it is well worth it. Unless you happen to like dry chicken, and then, by all means, go forth and spend the extra dough on boneless skinless. But I won’t be joining you for dinner.

range Marmalade Skillet Roasted Chicken Breasts

This chicken is infused with flavor from all sides: the marmalade glaze on the top and the bed of aromatics on the bottom (all it’s missing is a brine to give it flavor from the inside too, but it’s so moist and flavorful that it really doesn’t need it).

Don’t think the orange slices are just for looks, either: they bake up almost like a savory candied orange, absorbing the excess juices from the chicken, becoming a delicious bonus treat to accompany your roasted chicken.

Orange Marmalade Skillet-Roasted Chicken

Orange Marmalade Skillet Roasted Chicken Breasts

A perfect flavorful weeknight dinner, with roasted bone-in chicken breasts slathered with a tangy orange marmalade glaze.

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  • 1/4 cup orange marmalade
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 large or 2 small oranges, thinly sliced
  • 8 to 10 garlic cloves, peeled
  • 2-3 sprigs fresh rosemary
  • a few sprigs fresh thyme
  • 2 large (about 1 1/2 pounds) bone-in chicken breasts
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


  1. Preheat oven to 375 degrees F.
  2. To make glaze, whisk together marmalade, vinegar, honey, thyme, salt and pepper in a small bowl and set aside.
  3. Arrange orange slices in a single layer in the bottom of a 10-inch cast iron skillet (alternatively you can use an oven-safe baking dish or casserole if you don’t have a skillet). Scatter garlic cloves and thyme and rosemary sprigs over top.
  4. Rub chicken breasts all over with olive oil; season generously on both sides with salt and pepper. Arrange in skillet, skin side up, so the breasts aren’t touching each other or the edges of the skillet.
  5. Bake for 30 minutes or until chicken is beginning to brown. Generously brush tops with about half of marmalade mixture (use a clean utensil or spoon out half the marmalade into a separate dish, you don’t want to contaminate the glaze with under-cooked chicken).
  6. Return to oven and bake for another 10 to 20 minutes or until skin is browned and internal temperature in the thickest part of the breast registers 165 degrees F. Remove from oven and brush with remaining marmalade glaze.
All images and text © / Love & Olive Oil

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  1. This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so’s a keeper!

  2. This is a great receipe. Use it all the time. Gives me a chance to use my cast iron pan. The oranges I use are fresh from Florida and ooh la la. I don’t change a thing, you have it all their. I do place an orange slice on top of the chicken.
    Thanks again

  3. One of the first dishes I made was in college when my roommates, Judy and Mary and I hosted our neighbor in Philly way back in the 70s.
    We served chicken breasts basted with orange juice.
    I am sure your recipe is a huge upgrade to our beginner effort:)

  4. It’s in the oven right now and smells amazing!!! Can’t wait!

  5. Very tasty! Had the “designer look” with the oranges and fresh herbs! Next time I will stick under broiler for a bit to brown the skin. Is a keeper recipe!!

  6. I wanted to love this, but the orange slices underneath made the pan juices extremely bitter. Inedible. I’m surprised no one else noticed this. Did you guys do something that prevented this?

    • The oranges are more for flavoring the chicken than anything. I don’t recall ours being necessarily bitter, but it probably varies depending on the season and variety of oranges used as well.

  7. First time I made it I out did myself. Everyone just loved the flavor and I liked the ease in which it took to make it. I’m making it again today. Thanks

  8. I agree – marmalade makes a terrific glaze, and I’m such a fan of my cast iron skillet! 

  9. I fruit and meat combos. I use my home canned peach pepper jam for meat glazing. Perfect on chicken or pork. 

  10. I get crazy about all the citrus around too!! This chicken is perfect for any weeknight :) I might try making some of your citrus jellies this year; the summer one I did was amazing. 

    • I wanted to come back and tell you that this chicken is AMAZING!! We’ve had it twice since you posted the recipe and today’s was a combination of orange and lemons which was delicious too. Thanks for a great easy dinner recipe. 

    • I am SO GLAD to hear this, thanks for sharing!

      (also, not sure what the deal is but my site keeps flagging you as spam! Luckily spotted this before they cleared out. :)

  11. Love the before/after pic! I’ve never thought of using marmalade this way before! 

  12. Oh, this looks wonderful! I agree 100% with the cast iron skillet. It’s the least expensive but most beloved cookware in my kitchen <3 

  13. Gorgeous! I love using citrus with meat, and any way to use up the preserves I’m continually hoarding makes for a winning recipe.

  14. This is so clever! I’m not a meat eater, but I think using orange marmalade as a glaze is a genius idea. The last time I tried to make marmalade it did not go so well- might be time to try again!

  15. I have a serious THANG for good homemade jam, especially marmalade, which is why there are about 3 open jars in my fridge right now. Such a perfect way to use it all up!

  16. Looks sensational. I used to cook chicken with some orange marmalade years ago and forgot about it, your version looks quite appetizing along with the use of a cast iron pan. This would make a nice ham glaze too.

  17. This looks delicious – perfect for the whole family :)

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