Chicken in Balsamic Orange Rosemary Sauce
Infused with bright citrus notes and earthy aromatics, this Chicken in Balsamic Orange Rosemary Sauce is a show-stopping dish that’s perfect for any occasion. Juicy, golden-seared chicken breasts are bathed in a luscious sauce made with freshly squeezed orange juice, tangy balsamic vinegar, and a touch of honey for natural sweetness. Fresh rosemary sprigs are simmered into the mix, adding a fragrant depth to the flavor profile. Finished with a silky pat of butter, this elegant yet approachable skillet recipe comes together in just 40 minutes, making it ideal for both weeknight dinners and dinner party menus. Serve it alongside roasted vegetables or a bed of fluffy rice to soak up every last drop of the irresistible citrus-balsamic glaze.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 cup Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 2 Fresh rosemary sprigs
- 1 cup Chicken broth
- 1 tablespoon Unsalted butter
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 1 minute, or until fragrant.
Add the orange juice, orange zest, balsamic vinegar, honey, and chicken broth to the skillet. Stir well to combine.
Add the rosemary sprigs to the sauce and bring the mixture to a simmer.
Return the seared chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for 12-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and set aside on a platter.
Discard the rosemary sprigs from the sauce. Stir the unsalted butter into the sauce to add a rich, glossy finish.
Pour the sauce over the chicken and serve immediately, garnished with additional fresh rosemary or orange slices if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
