Orange rosemary chicken

A closer look

Why this combination works

Orange juice gives a fruity base, with rosemary providing an aromatic contrast. Butter rounds out the sauce, and the slurry gives enough body to hold it on the chicken. Chop the rosemary finely so its flavour is spread evenly.

What you need for orange rosemary chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Orange juice. Orange juice provides fruity sweetness and acidity together. Use juice rather than a sweetened orange drink, which can make the sauce too sugary.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Rosemary. Rosemary brings a strong, pine-like aroma that contrasts with fruit and sweetness. Chop it finely and measure carefully, as large pieces can taste woody.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.
• Orange slices (optional). Orange slices are an optional finishing touch, adding fresh colour and fruit at the table. The measured orange juice supplies the flavour of the sauce.

How to make orange rosemary chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Simmer orange juice, stock, rosemary and honey in the pan for 3 minutes. Stir in the cornflour slurry and simmer for 1 minute, then whisk in the butter over low heat.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with roasted sweet potatoes and green beans. Add orange slices if using.