The orange glazed chicken breast is a simple yet elegant recipe, ideal when you want to serve a healthy main course without compromising on taste. In this version, the oil is carefully measured, the chicken remains tender thanks to a short marinade, and the citrus glaze adds fragrance and shine without the need for heavy sauces.
It is also a perfect proposal for the holidays: the scents of orange and rosemary immediately recall the Christmas period, but the dish remains light and suitable for those looking for a more balanced alternative to classic rich main courses.
The absence of breadcrumbs makes the recipe even more healthy, while a simple sprinkle of toasted almonds adds contrast and makes the dish appetizing even to the eye.
Easy peasy, but really tasty, prepare with me the recipe for orange glazed chicken breast.
READ TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 4 slices chicken breast
- orange juice
- 2 tablespoons extra virgin olive oil
- rosemary
- 1 teaspoon honey
- orange zest
- salt
- pepper
- 0.71 oz almonds
- rosemary
- salt
Tools
- Chopper
- 1 Pan
- Grater
Steps
Wash the orange, take the zest and cut it in half. Strain the juice.
Emulsify the orange juice with honey and one tablespoon of oil.
Place the meat in a baking dish, drizzle with the emulsion, pepper, and cover with plastic wrap. Refrigerate for about half an hour.
Chop the almonds coarsely with the rosemary and dry toast in a hot pan. Salt off the heat.
Heat the pan with the other tablespoon of oil, add the chicken breast slices, let them brown, then turn and drizzle with half of the marinade juice; lightly salt. Cook for about 3 minutes per side (obviously depends on the thickness of the meat; if they are double slices, extend the cooking time).
Transfer the meat to a plate, add the rest of the marinade, let it reduce, then drizzle over the meat and sprinkle with the chopped almonds. Serve with a bit of pepper.
Tips:
Use a good non-stick pan: it allows you to reduce the oil without sacrificing browning.
Do not overcook the chicken breast: a short cooking time keeps the meat tender and juicy.
The glaze should be light, not thick: just a few minutes of reduction.
If preparing the dish for Christmas, you can arrange the chicken in a fan shape and decorate with thin slices of fresh orange and rosemary.
FAQ (Frequently Asked Questions)
Can I omit the honey?
Yes, honey is optional. It only serves to make the glaze slightly shinier and rounder in taste.
Can it be prepared in advance?
You can marinate the chicken a few hours in advance and cook it when ready to serve.
Can I prepare this recipe with a meat other than chicken?
Yes, the base of the recipe works very well with turkey slices, pork loin, or veal. Just adjust the cooking times slightly based on the thickness and type of meat.
