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Rosemary-Orange Chicken

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Fresh orange juice and rosemary make the perfect pan sauce for lean chicken breasts.”


    • 4 boneless, skinless chicken breasts, (1-1¼ pounds total), trimmed
    • Salt & freshly ground pepper
    • 1 tablespoon extra-virgin olive oil, divided
    • ¼ cup finely chopped shallots
    • 1 clove garlic, minced
    • ¾ cup fresh orange juice
    • ½ cup reduced-sodium chicken broth
    • 1 teaspoon butter
    • 1 teaspoon chopped fresh rosemary
    • ½ teaspoon white-wine vinegar


  • 1 Season chicken on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
  • 2 Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
  • 3 Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.
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