READY IN 35 mins

Rosemary Chicken with Orange-Maple Glaze

Read Reviews (379)

"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." — LINDA W.

Directions

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.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
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.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 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.

—LINDA W.

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Most Helpful Critical Review

Aug 07, 2009

HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is ready in 10 min! I never use the rosemary since husband doesn't like it, but I do add lots of mrs. dash on each side while frying. Cutting the chicken to 1/2" thickness also makes this tastes better b/c it cooks faster w/o drying. That way you don't have to worry about the sauce cooking in raw chicken. I always add 1.5T of cornstarch (to part of the orange juice until it dissolves THEN add to saucepan) as soon as I add the syrup, and this thickened up REAL good. It's perfect when you're not in the mood to cook, but want something that looks like you did a lot. I've used all kinds of syrup, and it's all turned out fine!

—Chef Joy

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519 Ratings

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Sep 07, 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.

—JUSTJACKIE

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Jan 03, 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.

—JEFF BARBER

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Apr 05, 2011

I made this SO MUCH faster & easier & it was SPECTACULAR. Instead of cooking whole chicken breasts (which take longer) I cut two large chicken breasts into bite sized pieces. I sprayed a saute pan with Pam & put the chicken in (completely omitted the butter and oil step -- you don't need it). I sprinkled the chicken w/ about 1 heaping tablespoon chopped fresh rosemary and only 1/4 tsp salt & pepper since I had only half the chicken. I sauteed the chicken for about 5 to 7 minutes. I mixed the full amount of sauce ingredients (1/2 cup maple syrup, 1/2 cup white wine, one cup OJ). I did bring the sauce to a boil only to immediately realized that step did NOTHING for the sauce and was a waste of time & unnecessarily dirtied another pan. So I stopped right away and just poured the uncooked sauce over the chicken. I quickly scraped/deglazed the bottom of the pan to get up all the bits of rosemary & chicken (where all the good flavor settles). I simmered it for about 7 minutes before adding a tablespoon of butter to give the sauce a silky quality. I also grated about a half teaspoon orange zest into the sauce. Finally, I used about 1/8 cup orange juice to 1/2 teaspoon corn starch to thicken the sauce. Simmered 1 more minute then served it over mashed potatoes. YUM. Could put over brown rice too. This is right up there with the best of the recipe inspirations I've gotten from this site over the years.

—Erin

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Jun 23, 2003

I forgot the wine, but made the sauce with just the oj and maple syrup. Wonderful, wonderful. Even the kids liked it!

—Leanne

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Apr 16, 2008

This is by far one of the most tastiest dishes I've ever tried. It is an AWSOME dish and we plan to use it as one of our main dishes on our gourmet banquet menu. This dish will be used for weddings and other events. I would have rated it a 4 star only because of the glaze that I found took a bit to long, but the flavor is truly there and I feel it deserves a 5 star, so, there you go! By the way, I used organic fresh rosemary and this picture does this recipe justice and mine came out looking pretty just like in the photo. Ok everyone, ENJOY!

—Sheila Perone

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Jan 30, 2008

Absolutely delicious and quite easy to prepare. I made the recipe exactly as stated, no substitutions, and it was a winner. My husband loved it. I'll definitely be making this again. I served it over couscous with steamed vegetables on the side-- quick and easy enough for a weeknight meal, but with lots of flavor and a nice presentation.

—SCARLETT74

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Nutrition

Calories
398 kcal
20%

Carbohydrates
33.9 g
11%

Cholesterol
84 mg
28%

Fat
14.2 g
22%

Fiber
0.2 g
< 1%

Protein
27.8 g
56%

Sodium
414 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rosemary Chicken with Orange-Maple Glaze

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 398
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 5g 25 %
Cholesterol 84mg 28 %
Sodium 414mg 17 %
Potassium 534mg 15 %
Total Carbohydrates 33.9g 11 %
Dietary Fiber 0.2g < 1 %
Protein 27.8g 56 %
** Sugars 28.9g
Vitamin A 7 %
Vitamin C 54 %
Calcium 7 %
Iron 17 %
Thiamin 14 %
Niacin 145 %
Vitamin B6 43 %
Magnesium 18 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.