Chicken Breast with Orange Rosemary Sauce Recipe

Orange rosemary chicken soaking in glaze in a skillet.

5 from 1 vote

Chicken Breast with Orange Rosemary Sauce Recipe

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!).

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 222kcal

Author: Misty

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

*Batch Cooking: 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 chicken 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 chicken 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 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.

Storage: 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.

Nutrition