Chicken Breast with Orange Rosemary Sauce Recipe

This Orange Rosemary Chicken is a true 20-minute dinner that's so simple, anyone could make it! We have been using the same skillet chicken technique for over 20 years, and we still do - because it works! This post shares our simple step-by-step process to getting juicy, tender, and flavorful results (the 5-ingredient sauce seals the deal!).

📝 Ingredients

• 3 boneless skinless chicken breasts (cut in half horizontally)
• 1 tsp kosher salt
• 1/2 cup flour
• 1/2 tsp black pepper
• 4 tbsp butter
• 1 tbsp garlic (minced)
• 1 tsp orange zest
• 1/4 cup orange juice ((fresh or bottled))
• 1/4 cup white wine (or chicken broth)
• 1/4 cup real maple syrup
• 1 tsp dried rosemary
• 1 tsp cornstarch

👨‍🍳 Instructions

1. 1Sprinkle the chicken evenly with the salt on both sides and allow to sit for at least 5 min while you are doing the next step.
2. 2In a small bowl or liquid measuring cup, whisk together the sauce ingredients.
3. 3Combine the flour and pepper on a flat dish or plate. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
4. 4In an electric skillet heated to 350° or a large skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.*If all of your chicken does not easily fit in the skillet, see the note below about cooking in batches.
5. 5Flip the chicken to the second side and add the garlic. Cook for another 2-3 minutes.
6. 6Add the sauce and simmer until the sauce has thickened and coats the chicken, 2-4 minutes more. Turn off the heat as soon as the sauce has thickened to prevent burning or sticking. Flip the chicken around to coat it in sauce, then serve warm.