This Orange Rosemary Chicken is a true 20-minute dinner that's so simple, anyone could make it! We have been using the same skillet chicken technique for over 20 years, and we still do - because it works! This post shares our simple step-by-step process to getting juicy, tender, and flavorful results (the 5-ingredient sauce seals the deal!).
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We have relied on simple skillet chicken recipes as weeknight dinners for over 20 years! It's a simple, affordable way to feed a family that takes very little thought or energy... but it's still a tasty homemade dinner.
The first recipe we made with this method is this Lemon Skillet Chicken (still a classic recipe for us). We've since developed a few other versions, like this Apricot Chicken (personal favorite!) and this Brown Butter Herb Chicken.
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Why this recipe made the cut
The method we use for this recipe has been made and repeated in my family since I was a kid! Here's why this version is great:
- It can be made start to finish in just 20 minutes. Speaking from experience, that's huge for weeknights!
- It can be served with any variety of side dishes, so you can use up whatever you have on hand (there is a list below to get you started).
- You could make this successfully with a few variations, which we've included below.
Ingredients for chicken with orange rosemary sauce
The ingredients in this recipe are pretty common in most pantries, however we do have a couple of tips to help ensure your success. For full quantities, please see the recipe card below.
- Boneless skinless chicken breast: You will cut these in half horizontally, so it's a great time to use medium to large size.
- Salt & pepper: Simple kosher salt and ground black pepper is all you need.
- Flour: All-purpose flour will create a thin coating to help the sauce stick to the meat. Totally worth it, but you can skip it for a gluten-free option.
- Butter: I always use salted butter, but feel free to use unsalted and just add an extra pinch of salt to the sauce.
- Garlic: Buy it pre-minced or mince it yourself; either way is delicious.
- Fresh oranges: You will need both zest and juice. You can also use bottled orange juice, if needed. I truly don't suggest skipping the zest, it adds tons of flavor!
- White wine: A Zinfandel, Pinot Grigio, or Sauvignon Blanc would all work well. You can also substitute with broth.
- Maple syrup: Use real maple syrup, not pancake syrup.
- Dried rosemary: You can also substitute with one tablespoon of minced fresh rosemary.
- Cornstarch: This will give the sauce a sticky, slightly thickened consistency that easily coats the meat.
Helpful kitchen tools
How to make orange rosemary chicken
We love to make this in an electric skillet because you don't need to cook in rounds and it is a lower heat option for our hot summers. You can also use a 12 inch non-stick skillet or 12 inch cast iron skillet, but you may need to cook the meat in two rounds.
Start by sprinkling the chicken evenly with salt on both sides and allow to sit for about 5 minutes. (Tip: Pat the chicken dry with paper towels first if it is really wet).
While that is sitting, whisk together the orange zest and juice, white wine, maple syrup, dried rosemary, and cornstarch (the sauce fits great in a 1 cup liquid measuring cup). Set this aside for later.
Next, combine the flour and pepper on a flat dish or plate. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
In an electric skillet heated to 350° or a large skillet on the stove over medium heat, melt the butter. Once melted, add the breasts and cook on the first side for 4-5 minutes, until golden brown.
Last, add the sauce and simmer until it has thickened and coats the chicken, 2-4 minutes more. Turn off the heat as soon as the sauce has thickened to prevent burning or sticking. Flip the pieces around to coat them in sauce, then serve warm.
Variations
Here are a few simple ways to change it up if needed!
- Grill it instead of pan-searing. You can microwave the sauce for 1-3 minutes to thicken it, then brush it on the finished meat.
- Use boneless skinless chicken thighs instead of breasts. These work great when you want to skip the flour.
- Make baked thighs using the same method as our Honey Garlic Sheet Pan Chicken, just swapping in the orange sauce.
- Try sage, thyme, or a combination of different herbs instead of just rosemary.
- Drizzle the sauce on pork tenderloin or pork chops instead of poultry.
Sides to serve with rosemary orange chicken
Storage and reheating notes
Store leftovers in an airtight container in the fridge for 3-5 days. This meal is always best served fresh. However, if you need to reheat it, I suggest using the microwave on medium-high power for 1-2 minutes, or until it is just warmed through.
FAQs
To save a little bit of time, you can whisk together the sauce and store it in the fridge for 2-3 days or freeze it for 2-3 months in an airtight container. You can also trim and cut the meat, then freeze it in a zipper bag. On the day of serving, simply thaw and cook according to the instructions!
Yes, you can substitute olive oil or avocado oil instead of butter, although it won't be quite as flavorful. You can also opt to skip the thin coating of flour, just know that the sauce may not stick as thoroughly. However, it should still taste delicious.
If all six chicken breasts don't fit easily in your skillet, I suggest cooking the meat in two rounds to avoid overcrowding the pan. Simply use 2 tablespoon butter and 3 breasts for the first round. Cook on both sides, then remove and set aside. Repeat with the second batch, adding the garlic on the second side. Then return all the meat to the pan, add the sauce, and finish as written.
Tips & tricks
- Avoid increasing the heat past medium. If the pan gets too hot, it will overcook the chicken and burn the butter. If it is too cool, the meat won't brown.
- To get juicy chicken, be careful not to overcook it.
- Use rubber-tipped tongs to avoid scratching up your skillet.
- To make this a one pan meal with less dishes, saute a veggie in the skillet first (green beans or corn are great for this). Set the veggie aside while you make the main course, then serve.
More recipes
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Recipe
Chicken Breast with Orange Rosemary Sauce Recipe
Equipment
- electric skillet (or large 12 inch skillet)
Ingredients
Chicken
- 3 boneless skinless chicken breasts cut in half horizontally
- 1 teaspoon kosher salt
- ½ cup flour
- ½ teaspoon black pepper
- 4 tablespoon butter
- 1 tablespoon garlic minced
Sauce
- 1 teaspoon orange zest
- ¼ cup orange juice (fresh or bottled)
- ¼ cup white wine or chicken broth
- ¼ cup real maple syrup
- 1 teaspoon dried rosemary
- 1 teaspoon cornstarch
Instructions
- Sprinkle the chicken evenly with the salt on both sides and allow to sit for at least 5 min while you are doing the next step.3 boneless skinless chicken breasts , 1 teaspoon kosher salt
- In a small bowl or liquid measuring cup, whisk together the sauce ingredients.1 teaspoon orange zest, ¼ cup orange juice, ¼ cup white wine, ¼ cup real maple syrup, 1 teaspoon dried rosemary, 1 teaspoon cornstarch
- Combine the flour and pepper on a flat dish or plate. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.½ cup flour, ½ teaspoon black pepper
- In an electric skillet heated to 350° or a large skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.*If all of your chicken does not easily fit in the skillet, see the note below about cooking in batches.4 tablespoon butter
- Flip the chicken to the second side and add the garlic. Cook for another 2-3 minutes.1 tablespoon garlic
- Add the sauce and simmer until the sauce has thickened and coats the chicken, 2-4 minutes more. Turn off the heat as soon as the sauce has thickened to prevent burning or sticking. Flip the chicken around to coat it in sauce, then serve warm.
Notes
- Avoid increasing the heat past medium. If the pan gets too hot, it will overcook the chicken and burn the butter. If it is too cool, the chicken won't brown.
- To get juicy chicken, be careful not to overcook it.
- Use rubber-tipped tongs to avoid scratching up your skillet.
- To make this a one pan meal with less dishes, saute a veggie in the skillet first (green beans or corn are great for this). Set the veggie aside while you make the chicken, then serve.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This skillet chicken is so simple! It's perfect for a good weeknight dinner!