One Pan Rosemary & Orange Chicken

I love using unconventional flavors in my dinner recipes.

One way I do this is by using fruit. In today’s recipe, I’m using orange and rosemary to flavor chicken breasts and letting them cook away in a cast iron skillet.

And the best part? It’s a one pan meal, folks! So you know what that means…less dishes!

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One Pan Rosemary and Orange Chicken

Chicken breasts are bursting with orange and rosemary flavor in this one pan cast iron skillet recipe.

6 chicken breasts
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons unsalted butter
2 cloves garlic (minced)
1 cup orange juice
1/4 cup chicken stock
2 tablespoons maple syrup
2 tablespoons honey
1 tablespoon fresh rosemary
salt and pepper (to taste)

Preheat oven to 400 degrees F.
Season chicken with thyme, oregano, salt and pepper, to taste; set aside.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove from the skillet.
In the skillet, add garlic, orange juice, chicken stock, maple syrup, honey and rosemary. Add salt and pepper to taste.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast in the oven about 25-30 minutes or until it reaches 165 degrees.
Serve immediately.