Orange-Honey Glazed Chicken Breasts

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1-1⁄2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper together in bowl. Place flour in shallow dish or pie plate.
2. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge in flour mixture, shaking off excess, and transfer to large plate.
3. Heat oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Place chicken breasts skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes. Transfer chicken to clean plate.
4. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Add orange juice mixture, bring to simmer, and cook, stirring occasionally, until syrupy and measures 1 cup, 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place, skin side down, in skillet.
5. Transfer skillet to oven and bake until chicken registers 160 degrees, 25 to 30 minutes, flipping chicken skin side up halfway through baking.
6. Using potholders (skillet handle will be hot) remove skillet from oven. Transfer chicken to serving platter and let rest while making sauce. Meanwhile, being careful of hot skillet handle, return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy, about 1 minute. Off heat, whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze separately.

APPLE-MAPLE GLAZED CHICKEN BREASTS
Substitute apple cider for orange juice and 2 tablespoons maple syrup for honey.

PINEAPPLE–BROWN SUGAR GLAZED CHICKEN BREASTS
Substitute pineapple juice for orange juice and 2 tablespoons brown sugar for honey.

TRIMMING SPLIT CHICKEN BREASTS
Using kitchen shears, trim off rib sections from each breast, following vertical line of fat from tapered end of breast up to socket where wing was attached.