Pan-fried chicken with orange and rosemary sauce

Pan-fried chicken with orange and rosemary sauce


10 people made this

About this recipe: Tangy orange and fragrant rosemary give this simple dish a sophisticated edge.

Maggie Pannell

Serves: 4 

  • 2 tsp olive oil
  • 4 chicken breast fillets, about 150g each
  • 2 oranges
  • 2 shallots, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp tangy orange marmalade
  • 1 tsp chopped fresh rosemary or 1/2 tsp dried
  • 1 tsp cornflour
  • salt and freshly ground black pepper
  • sprigs of fresh rosemary to garnish

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the oil in a large frying pan over a medium heat. Add the chicken and cook gently for 5–6 minutes on each side or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  2. Grate the zest from one of the oranges and squeeze the juice from both (there should be 1 1/2 tsp zest and 150ml juice). Add the shallots to the pan and cook, stirring, for 3 minutes until light golden. Stir in the orange juice and zest, lemon juice, marmalade and rosemary. Season with salt and pepper and bring to the boil.
  3. Mix the cornflour with 1 tbsp cold water to make a smooth paste. Add to the sauce and simmer for 1 minute, stirring, until slightly thickened.
  4. Slice the chicken on the diagonal and serve with the sauce spooned over the top. Garnish with sprigs of fresh rosemary.


To complete the meal, serve with rice, char-grilled peppers and red onions.

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Reviews (2)


Lovely, the sauce was very tasty, everybody enjoyed it. Will be making again - 22 Sep 2010


Had no marmalade, so added in some mango and ginger jam and some teriyaki sauce. Was delish with rice and nuked vegetables. Made double the sauce :D yummmm and so easy. - 18 Mar 2011

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