Chicken with Orange-Maple Glaze

Chicken with Orange-Maple Glaze


1 person made this

About this recipe: Chicken breasts are rubbed with a rosemary mix, then pan-fried and braised in an orange-maple syrup. Serve with freshly cooked rice and spoon the sauce on top.


Serves: 4 

  • 250ml orange juice
  • 125ml dry white wine
  • 125ml maple syrup
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast fillets
  • 30g 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 a low boil for 5 minutes, stirring occasionally. Stir in maple syrup 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 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 frying pan and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). 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 (1)


I cooked this for the first time and the sauce didn't thicken. I followed the recipe to the letter so I'm not sure what went wrong! It still tasted delicious though. Not sure I would waste a 125ml of wine again. - 23 Jan 2011

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