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Orange-Glazed Chicken with Rosemary
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Prep Time:
15 minutes
Total Time:
30 minutes
Skillet chicken infused with zesty orange juice and fragrant rosemary for a burst of flavor.
Ingredients:
  • 2 teaspoons canola or olive oil
  • 4 boneless skinless chicken breasts (1 to 1 1/4 lb)
  • 1/4 cup orange juice
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 1/8 teaspoon coarse ground black pepper
  • 2 teaspoons Dijon mustard
  • 1 naval orange, peeled, thinly sliced
Instructions:
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook chicken for 3 to 5 minutes, flipping once, until golden brown on both sides.
  • Pour in the refreshing orange juice along with 1/2 cup of flavorful chicken broth into the skillet with the chicken. Sprinkle fragrant rosemary and zesty pepper on top. Cover and simmer over medium heat for 12 to 15 minutes until the chicken is cooked through. Transfer the succulent chicken to a serving platter.
  • Pour the remaining 1/4 cup of chicken broth and mustard into the skillet and turn up the heat to high. Bring it to a boil and let it boil for 4 to 5 minutes, stirring often, until it thickens into a glaze. Add the orange slices and cook for 1 to 2 minutes, stirring constantly until everything is heated through.
  • Drizzle glaze over chicken and beautifully adorn with fresh rosemary sprigs, if desired.

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