Orange-Rosemary Chicken Breast (GF)

This simple recipe elevates chicken breast for a warm, elegant meal that evokes the flavors and scents of fall in the kitchen.

Notes

- For a more effective sear, ensure the chicken has reached room temperature and pat dry before seasoning.

- When reducing the glaze, you may need to add a bit more salt once you reach the desired consistency. A good measure for me is when I dip a spoon, if the glaze coats it lightly.

- If you happen to reduce the glaze too much, add a bit of unsalted or low sodium chicken broth, water, or wine; whisk to combine; and adjust seasoning as needed.

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Ingredients

Chicken

1-1.5 lbs Chicken Breast (3-4 breasts)

2 tbsp Unsalted Butter

.25 tsp Kosher Salt

Fresh Cracked Pepper

Glaze

3 tbsp Orange Preserves

2 tbsp Lemon Juice

1 tbsp Dijon Mustard

1-2 tbsp Unsalted Butter

2 tsp Dried Rosemary

.25 tsp Kosher Salt

.25 tsp Worcestershire Sauce

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Instructions

1. Preheat oven to 350 degrees F on a conventional setting.

2. Season room-temperature chicken breasts with .25 tsp kosher salt and fresh cracked pepper.

3. In an oven-safe pan, melt 2 tbsp of unsalted butter and begin searing chicken.

4. While chicken is searing, in a bowl, whisk together orange preserves, lemon juice, dijon mustard, dried rosemary, and .25 tsp kosher salt.

5. Once seared on first side, flip breasts to other side for about 2-3 minutes. Pour glaze in pan. Ensure each breast has been coated before placing in the oven.

6. Bake in the oven for about 15 minutes, or until internal temperature reaches 165 degrees F. Once cooked through, remove chicken from pan.

7. On the stovetop, over medium heat, whisk glaze from chicken in the same pan with .25 tsp of Worcestershire sauce and 1-2 tbsp of unsalted butter. Reduce to desired consistency and taste for seasoning before pouring over chicken breast.