Search thousands of recipes reviewed by home cooks like you.

Rosemary Chicken with Orange-Maple Glaze

Rosemary Chicken with Orange-Maple Glaze

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
LINDA W.

LINDA W.

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring orange juice and wine to a 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 skillet over medium high heat. Add chicken breasts, cover skillet 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LINDA W.
511

LINDA W.

8/15/2006

I'm the originator of this recipe - glad people like it! Just a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always, always, ALWAYS use real maple syrup.

JUSTJACKIE
151

JUSTJACKIE

9/7/2006

Wonderful recipe. The only issue I had with the recipe as written is the glaze needs to be reduced after the chicken is done. I took out the chicken and brought the sauce back up to a boil for about 4-5 minutes until it was a true glaze, then simply spooned it over the chicken.

JEFF BARBER
111

JEFF BARBER

1/3/2004

After I read all the other reviews I made a small change to the recipe. For a serving for four it calls for 1 cup of orange juice I cut this down to 3/4 cup and I held back 1/4 cup of the 3/4 cup of juice to be added later to which I added 1 1/2 Tbsp corn starch. Keeping the sauce at a medium boil for at least 5 mins before you start to cook the chicken and keeping it there until you flip the chicken then add the 1/4 cup of juice with the corn starch and boil another 5 mins. Then add to chicken. It thickens very nicely and is very good even my fussy 10 year old who hates everything liked it.

Similar recipes

ADVERTISEMENT