Chicken in balsamic, orange & rosemary sauce

Chicken in balsamic, orange & rosemary sauce

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(59 ratings)

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Cooking time

Takes 25-30 minutes

Skill level

Easy

Servings

Serves 4

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
259
protein
34g
carbs
11g
fat
9g
saturates
3g
fibre
0g
sugar
5g
salt
0.3g

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 150ml/¼ pint fresh orange juice
  • 150ml/¼ pint chicken stock
  • 2 tsp chopped fresh rosemary leaves
  • 1 tsp light muscovado sugar
  • knob of butter
  • orange segments and fresh rosemary sprigs to garnish
  • boiled rice and green salad to serve

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Method

  1. Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  2. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  3. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  4. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Recipe from Good Food magazine, October 2002

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Comments

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vrog's picture

So delicious - firm favourite.

katysug's picture
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I looked in the fridge, then the fruit bowl. I needed inspiration so I logged in and just put chicken and orange. This recipe came up.
I must admit I didn't have exactly the right ingredients ie, balsamic dressing rather than vinegar, no brown sugar, no chicken stock so I used a small amount of a branded chicken gravy granules, dried rosemary not fresh. Having said that it was gorgeous, what will it be like after I've bought the right stuff? I can't wait.

wyldthing0's picture

Really good. Adapted if for what I had, chicken thighs and clementine juice. Cooked in the oven for an hr and it was lovely. Whole family loved it. Will be doing again.

charelluk's picture
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Not great. If I'm honest I feel like I wasted 3 table spoons of very expensive balsamic vinegar!

jamie85's picture
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I used a whole cut-up chicken as that is all I had at the time so cooked for a little longer. This is a delicious sauce and a great recipe. Even with the longer cooking time, it was still a fast and easy supper and so refreshing with the addition of orange. The combination of ingredients made it so tasty. This is now a firm favourite in this household.

florencew's picture
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Really good recipe and easy to cook. Agree on longer cooking time and I used blueberry balsamic vinegar. Served with green beans with garlic and griddled tomatoes, carrots and new potato. Delicious and good enough for dinner party.

bipsy75's picture
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This was so easy to make and it was gorgeous, looking forward to cooking it again

mellonz's picture
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Wonderful easy recipe, one of our favourites, I do this on a regular basis, great served with Rice or mini roasted potatoes & fresh veggies!

fruitybooboo's picture
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Have had this twice now and have got to say this dish is beautiful the best for a long time sooooo easy and looks great on the plate :0)

mholley's picture
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The chicken and sauce is fabulous, went down a real hit with the family. Like so many recipes here the timing is off though, if you use decent size fillets it takes up to 10 minutes longer to cook them (how come "tested" recipes can be so wrong..?). I agree with the comments about the rice, it does suck the lovely sauce up and next time I will cook potatoes instead. So this is a 5 star recipe, fabulous, you will love it.

forager's picture

After reaing all the positive comments I decided to try this out. Like someone mentioned, I also find that rice soaks up too much gravy so I did rosemary roast potatoes instead. I had chicken thighs to use up so used these instead of the breast meat.. I ended up using about double more of the chicken stock and orange juice because I like a lot of gravy.. took the chicken out to reduce this down to a nice thick gravy as previous people have mentioned this. Next time I'll add a little more sugar too.. but overall this went down a treat!

Cdub's picture
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Took on the comment of a previous post and baked the chicken in the oven with the sauce. Easy and tasty.

Here's how it went: heated oven to 180, browned chicken breasts in pan on all sides with oil, put chicken into large baking dish (so the liquid wasn't too deep) with juice, 2 tbsp balsamic, stock, rosemary and a bit of salt. Baked for 25-30 mins. Kept chicken warm while reducing the liquid with the remaining tbsp balsamic, sugar, and butter. Reduced liquid to a thick glaze only for intensity of flavour. Served with rice and green salad, and drizzled reduction over all items, but generously over the chicken. Added just a little olive oil to the salad to complement the reduction drizzle on it.

chrisgalea's picture
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Tasty and easy to prepare - great for a midweek supper

lindeens's picture
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Chicken turned out a bit dry. Taste was good though!

flossieb79's picture
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I love this recipe - it is so simple, easy to make and deliciously fresh and light. I only use 1 TBSP of olive oil and 1 tsp butter. I tend to serve it with plain baby new potatoes and french beans rather than rice which soaks up the sauce

cath1503's picture
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Absolutely Delicious!!! My mum and I made this as a joint effort when my grandparents came for dinner last weekend and it it was thoroughly enjoyed by all!! In fact my grandpa took a copy of the recipe with him.

We served it with roasted sweet potato and roasted vegetables (courgette, carrot, peppers, shallots) which all complimented it really well!

florgcorrea's picture
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I had done this recipe sooo many times. It's easy, healthy and looks great. The only thing I alter is that I use cubes of chicken stock and I use almost half a cube with 150 ml. of water.

bluemuma1's picture
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Yummy!!! you won't be dissapointed. I added extra sugar to balance out the vinegar and used fresh sage and a sprinkle of dried thyme as i didn't have any rosemary, i personally like lots of gravy so maybe next time i'll increase the ingrediants. x

bootiebabes's picture
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It was great chicken definately needs longer though i served it with sauteed potatoes and asparagus wrapped in parma ham and it was lovely with that aswell

ebefel's picture

This was really very tasty. I flattened the chicken by bashing it one breast at a time with a frying pan so it cooked perfectly in the given time. I found my sauce didn't really thicken though so I think next time I'll take some advice from above, remove the chicken and really bubble the sauce adding a little extra sugar. Fab receipe though, will definately make again, gonna use the leftovers in sandwiches tomorrow...yum!

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