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Rosemary Orange Chicken


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Rate this recipe 4.6/5 (12 Votes)


  • 1 3/4 lb boneless, skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 TBS olive oil
  • 1 TBS butter
  • 1/2 cup chicken stock
  • 3/4 cup fresh orange juice
  • 1/4 cup white wine (or chicken stock)
  • 2 tsp fresh rosemary, finely chopped
  • 1/4 cup maple syrup


Servings 6
Adapted from


Step 1

1. Preheat large sauté pan on medium 2-3 minutes. Season chicken with salt and pepper. Place oil and butter in pan, then add chicken. Cook 4-5 minutes on each side or until browned.

2. Add chicken broth to chicken and cover. Cook 5 minutes or until most of the liquid is absorbed. Add orange juice and wine; bring to a boil.

3. Reduce heat on chicken to medium-low. Simmer 5 minutes, stirring often.

4. Add syrup and rosemary to chicken. Cook 3-4 more minutes, turning chicken to coat with sauce, or until chicken is 165F. Slice chicken and serve.

Makes 6 servings. Each serving = 7 Weight Watchers points.

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