Chicken in balsamic, orange & rosemary sauce

Chicken in balsamic, orange & rosemary sauce

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(68 ratings)

Takes 25-30 minutes


Serves 4
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Nutrition and extra info

  • Healthy


  • kcal259
  • fat9g
  • saturates3g
  • carbs11g
  • sugars5g
  • fibre0g
  • protein34g
  • salt0.3g
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  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 150ml/¼ pint fresh orange juice
  • 150ml/¼ pint chicken stock
  • 2 tsp chopped fresh rosemary leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp light muscovado sugar
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • orange segments and fresh rosemary sprigs to garnish



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • boiled rice and green salad to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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3rd Oct, 2011
This was so easy to make and it was gorgeous, looking forward to cooking it again
21st Aug, 2011
Wonderful easy recipe, one of our favourites, I do this on a regular basis, great served with Rice or mini roasted potatoes & fresh veggies!
20th Mar, 2011
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)
20th Feb, 2011
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.
5th Jan, 2011
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!
1st Dec, 2010
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.
26th Nov, 2010
Tasty and easy to prepare - great for a midweek supper
24th Nov, 2010
Chicken turned out a bit dry. Taste was good though!
9th Nov, 2010
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
26th Oct, 2010
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!


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