Rosemary chicken with orange glaze

Rosemary chicken with orange glaze


572 people made this

About this recipe: Chicken breasts with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup (or honey). This wonderfully rich glaze makes an elegant, quick dinner. To serve, place chicken on top of hot cooked rice and spoon sauce over the top. This is wonderful served with steamed asparagus or mangetout.


Serves: 4 

  • 240 ml orange juice
  • 120 ml dry white wine
  • 120 ml maple syrup or honey
  • 2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken fillets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Bring orange juice and wine to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally. Stir in maple syrup (or honey) and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  2. In a small bowl mix together the chopped rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  3. Melt butter and olive oil in a large frying pan over medium high heat. Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned. Pour orange-syrup mixture over chicken. Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

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Reviews (5)


This was amazing! My entire family adores it! - 13 Jan 2014


It was a wonderful meal! Thank you! - 01 Sep 2016


Really tasty, just thickened the sauce a little. - 22 Jun 2015

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