Best 2 Orange Rosemary Chicken Breasts Recipes

**Orange Rosemary Chicken Breasts: A Delightful Fusion of Citrus and Herb Flavors**

Tantalize your taste buds with the enticing aromas and flavors of Orange Rosemary Chicken Breasts, a culinary masterpiece that seamlessly blends the tangy sweetness of oranges with the earthy fragrance of rosemary. Prepared with tender and succulent chicken breasts, this dish promises a delightful experience that will leave you craving for more. Accompanied by three equally enticing recipes, this article offers a symphony of flavors that cater to a range of preferences and dietary needs.

**Orange Rosemary Chicken Breasts:** The star of the show, this recipe takes you on a culinary journey where the zestiness of oranges harmonizes perfectly with the aromatic notes of rosemary. Imagine succulent chicken breasts, infused with a delightful citrus marinade, then roasted to perfection, resulting in a burst of flavors with every bite.

**Air Fryer Orange Rosemary Chicken Breasts:** Embracing the convenience of modern kitchen appliances, this variation utilizes an air fryer to achieve crispy and flavorful chicken breasts. The chicken is coated in a tantalizing blend of orange zest, rosemary, garlic, and spices, ensuring a delectable combination of textures and tastes.

**Stovetop Orange Rosemary Chicken Breasts:** For those who prefer the classic cooking method, the stovetop version offers a comforting and homey experience. With a combination of sautéing and simmering, the chicken absorbs the vibrant flavors of orange juice, rosemary, and a hint of honey, resulting in a tender and juicy delight.

**Orange Rosemary Chicken Skillet:** This one-pan wonder brings together chicken, vegetables, and a delightful orange rosemary sauce in a single skillet. The chicken is seared until golden, then nestled amidst sautéed bell peppers, zucchini, and onions, all coated in a flavorful sauce made with orange juice, rosemary, and a touch of Dijon mustard.

Indulge in the culinary symphony of Orange Rosemary Chicken Breasts and its accompanying recipes, each offering a unique take on this classic flavor combination. Prepare to tantalize your senses and satisfy your cravings with these delectable dishes that promise an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING

Stuffed Chicken Breasts with Rosemary-Orange Dressing image

Provided by Jeanne Kelley

Categories Chicken Backyard BBQ Dinner Orange Rosemary Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Chicken and stuffing:
1 cup pitted brine-cured green olives
1 tablespoon olive oil
1 large garlic clove, peeled
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon finely grated orange peel
6 boneless chicken breast halves with skin
Dressing and oranges:
6 tablespoons orange juice
2 tablespoons chopped fresh rosemary
4 garlic cloves, pressed
1 tablespoon finely grated orange peel
3/4 cup olive oil
1/2 cup chopped pitted brine-cured green olives
Nonstick vegetable oil spray
2 large unpeeled oranges, each cut into 6 wedges

Steps:

For chicken and stuffing:
Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For dressing and oranges:
Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.

ORANGE ROSEMARY CHICKEN BREASTS

Orange Rosemary Chicken Breasts image

LOVE the taste of chicken and different fruits! This one was born on a night when the cupboard was sort of "bare-ish", and I used what I had on-hand. Turned out very tasty!

Provided by Terrie Hoelscher

Categories Chicken

Time 30m

Number Of Ingredients 9

Ingredients

4 chicken breast halves, boneless/skinless, thawed
1 large whole orange, juiced and zested; set juice and zest aside
salt & pepper mixed, to your taste
2 tsp olive oil, divided usage
2 tsp butter, divided usage
1 - 2 clove fresh garlic, pressed
2 Tbsp balsamic vinegar
1/2 c chicken stock (or vegetable)
2 tsp rosemary sprigs, fresh [more, to your taste]

Steps:

1. On a heavy-duty cutting board, use a meat mallet/tenderizer hammer to hammer the chx. breasts into thin breasts, about 3/8" each. This will tenderize them, and they will absorb the flavor of the orange and rosemary better, once you break down the tissues. Trim off all fat and sinew. Set aside while you prepare the orange and warm your pan. NOTE: You DON'T want to hammer these on your glass platter. LOL! My photo shows them on a platter AFTER I have tenderized them on a cutting board. Put the chx. breasts into a polyethylene bag (the kind cereal box liners are made of), so the chx. doesn't "spatter" all over your counter, etc. I save these cereal box liners just for this purpose. Waxed paper, saran wrap, WalMart bags, etc., are all too flimsy and break easily when you're hammering on the chicken, and you'll end up w/ a spattered mess on your backsplash, countertops, etc. :o/
2. Remove zest, and extract juice from the orange. You'll want at least a few tablespoons of the orange juice, perhaps even a 1/4 to 1/3 of a cup, and all of the zest. Set both aside. If you need to use two oranges, go for it! This is one of those "eyeball it" things, or "to your desired taste" issues. I like it "orange-y", so I use a lot of the orange juice.
3. Put chx. breasts into a large bowl, and sprinkle with orange juice from your fresh orange(s). Toss to coat. Let it marinate for several minutes in juice.
4. Lay chx. breasts out on a large flat plate or surface. Salt and pepper, to taste. Let them sit while you prepare the pan.
5. Heat a large skillet to MedHigh; add 1 tsp. olive oil, and 1 tsp butter, and allow to melt together. (The olive oil helps raise the burning temp. of the butter - slightly! Be watchful that the butter doesn't turn "brown"). Preheat your oven to 400°.
6. Brown chx. breasts, only two at a time in the pan, about 3 minutes per side. When both sides are golden, transfer to a square baking dish and keep warm. They don't need to be fully cooked in the browning pan; they will finish cooking in the oven. Repeat process with the remaining 2 chx. breasts & remainder of olive oil and butter. Remove to the baking dish and keep warm, when done.
7. Lower the heat to Med or MedLow. Into the pan, add your fresh squeezed/pressed garlic, and saute' for about a minute, or until glossy. DO NOT OVER COOK...garlic burns very easily!
8. Deglaze the pan with the remainder of the fresh orange juice, chicken stock, and balsamic vinegar, gently loosening any stuff that stuck to the bottom of the pan. Pour dezlazing juices over all of the chicken breasts.
9. Sprinkle the orange zest (about a TBSP., more or less to your taste) over all of the chicken breasts, spreading evenly.
10. Tuck pieces of the fresh rosemary sprigs here and there, between the chicken breasts, and sprinkle a few sprigs on top, if desired.
11. Bake at 400° for about 15 - 20 minutes, until juices run clear when pricked w/ a fork. Arrange on a platter. Pour juices from pan over all the chicken on the platter, to keep chicken moist. Garnish with fresh orange slices and rosemary, if desired. Serve immediately.

Tips:

To ensure your chicken breasts cook evenly, use a meat mallet to pound them to an even thickness.
Don't overcrowd the pan when searing the chicken breasts. Work in batches if necessary.
Use a combination of olive oil and butter to sear the chicken breasts. This will help prevent them from sticking to the pan and will also add flavor.
Be careful not to overcook the chicken breasts. They should be cooked through but still juicy.
Let the chicken breasts rest for a few minutes before slicing them. This will help the juices redistribute and will make the chicken more tender.

Conclusion:

Cooking chicken breasts with orange and rosemary is a delicious and easy way to enjoy this versatile protein. The orange and rosemary add a bright and herbaceous flavor to the chicken, making it perfect for a weeknight meal or a special occasion. So next time you're looking for a new way to cook chicken, give this recipe a try.