Ingredients for Orange Rosemary Chicken
- Boneless Skinless Chicken Breasts
- 4 tablespoons melted butter
- Frozen Orange Juice
- 2 tablespoons honey
- Breadcrumbs
- 1 teaspoon paprika
- Dried Rosemary Leaves
- Salt And Pepper
- 1 (11 ounce) can mandarin oranges, drained
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Rosemary Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Rosemary Chicken
- Preheat oven to 375°F (190°C).
- In a shallow dish, whisk together 1/2 cup undiluted orange juice and 2 tablespoons honey.
- In a separate shallow dish, combine 1 cup breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Melt 4 tablespoons of butter.
- Brush both sides of 4 boneless, skinless chicken breasts (about 1.5 lbs total) with melted butter.
- Dip each chicken breast into the orange juice and honey mixture, ensuring both sides are coated.
- Dredge the coated chicken breasts in the breadcrumb mixture, pressing gently to adhere.
- Place chicken breasts side by side in a large, greased baking pan.
- Drizzle the remaining orange juice and honey mixture and melted butter over the chicken.
- Drain one 11-ounce can of mandarin oranges. Place 3-4 mandarin orange segments on top of each chicken breast.
- Sprinkle 1 tablespoon fresh rosemary, chopped, over the chicken.
- Cover the pan tightly with aluminum foil.
- Bake for 50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove foil and bake for an additional 5-10 minutes to brown the topping (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
159g
Fat
39g
Carbs
18g
