Rosemary-Orange Chicken

If you’re looking for an easy weeknight dinner that tastes like it came from a restaurant, this Rosemary-Orange Chicken is a wonderful choice. Tender, golden-seared chicken breasts are finished in a bright, silky pan sauce made with fresh orange juice, fragrant rosemary, shallots, and garlic. The citrus adds a fresh sweetness while the rosemary brings an earthy flavor that perfectly complements the lean chicken. Best of all, this meal comes together in just 25 minutes, making it ideal for busy evenings without sacrificing flavor.

Use freshly squeezed orange juice for the brightest flavor.

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Why You’ll Love This Recipe

• Fresh, bright citrus flavor
• Ready in about 25 minutes
• Made with simple pantry ingredients
• Light, healthy, and naturally gluten-free
• Elegant enough for entertaining but easy enough for weeknights

Ingredients

• 4 boneless, skinless chicken breasts (1 to 1¼ pounds total), trimmed
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, divided
• ¼ cup finely chopped shallots
• 1 garlic clove, 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

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How It Comes Together

• Season both sides of the chicken breasts with salt and freshly ground black pepper.
• Heat 1½ teaspoons olive oil in a large heavy skillet over medium-high heat. Add the chicken and sear until beautifully browned, about 3 minutes per side. Transfer the chicken to a plate and loosely tent with foil.
• Reduce the heat to medium and add the remaining olive oil. Stir in the shallots and garlic, cooking for about 1 minute until fragrant.
• Pour in the fresh orange juice and chicken broth. Bring to a gentle simmer and cook until the liquid has reduced by about half, approximately 3 minutes.
• Return the chicken and any accumulated juices to the skillet. Reduce the heat to low and simmer until the chicken is fully cooked and reaches an internal temperature of 165°F, about 4 minutes.
• Transfer the chicken to a serving platter.
• Whisk the butter, chopped rosemary, and white wine vinegar into the sauce until smooth. Taste and adjust seasoning with salt and pepper before spooning the sauce generously over the chicken.

Tips for Success

• Use freshly squeezed orange juice for the brightest flavor.
• Allow the chicken to rest for a few minutes before serving to keep it juicy.
• Fresh rosemary provides the best flavor, but dried rosemary can be substituted in a pinch. Use about one-third the amount.
• If your chicken breasts are thick, pound them to an even thickness for quicker, more even cooking.

Serving Ideas

• Serve over rice, mashed potatoes, or buttered noodles to soak up the delicious citrus sauce.
• Pair with roasted asparagus, steamed green beans, broccoli, or glazed carrots.
• A simple green salad with a citrus vinaigrette makes a perfect side.
• Warm crusty bread is excellent for dipping into the flavorful pan sauce.

Tips for Entertaining

• Serve the chicken on a large white platter garnished with fresh rosemary sprigs and orange slices for an elegant presentation.
• Pair with roasted baby potatoes and seasonal vegetables for a complete dinner guests will love.
• Finish the meal with a light citrus dessert such as orange sorbet or lemon bars.

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Rosemary-Orange Chicken

Prep Time 25 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 4 boneless, skinless chicken breasts (1 to 1¼ pounds)
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, divided
• ¼ cup finely chopped shallots
• 1 garlic clove, 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

Instructions

1. Season chicken with salt and pepper.

2. Heat half the olive oil in a large skillet over medium-high heat.

3. Sear chicken for about 3 minutes per side until browned.

4. Remove and tent with foil.

5. Add remaining olive oil to the skillet.

6. Cook shallots and garlic for 1 minute.

7. Add orange juice and chicken broth.

8. Simmer until reduced by half, about 3 minutes.

9. Return chicken and juices to the skillet.

10. Reduce heat and simmer about 4 minutes until cooked through.

11. Transfer chicken to a serving platter.

12. Stir butter, rosemary, and white wine vinegar into the sauce.

13. Season to taste and spoon over the chicken before serving.

Recipe Notes

This recipe also pairs beautifully with roasted Brussels sprouts, wild rice, or garlic green beans for a fresh, seasonal meal.