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.
Ingredients
- 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
Instructions
- 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.
Products Used
