HOME > Recipes > Orange Balsamic Glazed Chicken

Orange Balsamic Glazed Chicken

Serve this tasty dish as a standalone entrée or in a delightful puddle of creamy Lemon Risotto for a meal that will surely impress.


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 pounds boneless, skinless chicken thighs or breasts or any combination of light and dark meat

  • Salt and coarse black pepper

  • 1 teaspoon poultry seasoning

  • 2-3 sprigs fresh rosemary, leaves chopped

  • 1/3 cup orange marmalade

  • 1/4 cup balsamic vinegar

  • 1/2 cup chicken stock

  • 2 scallions, whites and greens, finely chopped

  • 4 cups baby arugula


In a large skillet, heat the EVOO over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the EVOO ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2-3 minutes or until the sauce has thickened and becomes a thin glaze. Arrange the chicken on a serving platter and serve topped with the glaze, scallions and arugula greens.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
Rach makes the most of winter herbs and vegetables in this side dish of garlicky mashed potatoes...