Flavors, flavors, more flavors! Who else is sick of boring grilled chicken and vegetables?
My friend Lindsey, who owns Opal Basil with her husband Chef Robert Vasquez, has taught me a thing or two about flavors. She told me when she walks into a grocery she buys the fruit with the most potent smell. So last week I did the same. I walked into my favorite Whole Foods and the oranges smelled delish. Then I hit the double jackpot because they were also on sale. Today I felt creative in the kitchen, so I grabbed an orange and made this Orange Dijon Grilled Chicken Recipe.
My roomies and I eat tons of chicken, and as of lately I have been craving flavors and new textures. I just want to create new dishes with fresh ingredients and make each meal a special experience. A few weeks ago I planted an herb garden, which has opened many new doors for me in the kitchen. Today in this recipe I used my rosemary, which by the way is growing so quickly.
This recipe is somewhat similar to my Lemon Rosemary Chicken. That dish pairs well with sweet potatoes, and I imagine this would too! Next time I make this I may add some white or sweet potatoes to make it a full meal. Maybe a side salad as well. What I like about this recipe is that it took little time, required ingredients I had on hand, and made a very flavorful dish approved and taste-tested by all my roommates. Yes I do that, because sometimes recipes can be a flop!
Here are some things to keep in mind when cooking this chicken. The searing process is important. Don’t be afraid to turn up the heat when browning the chicken. Also a note for all of my recipes, ingredients are the most important part. If you can afford to, buy quality meat. Local, organic chicken tastes so much better than a cheap chicken breast.
- 2 boneless, skinless chicken breasts
- 1/2 large orange, peeled
- 1 medium sprig of rosemary
- 1 Tablespoon dijon mustard
- 1 TB grass fed butter or ghee
- 1/4 cup chicken broth
- Salt and pepper, to taste
- Season the chicken with salt and pepper, and allow it come to room temperature.
- In a blender, blend the orange, rosemary, and dijon mustard until combined. Put aside.
- Heat 1/2 TB of butter on a cast iron skillet to medium-high heat. Cook chicken until browned, about 3-4 minutes. Add the other 1/2 TB of butter, if necessary, and flip chicken breast. Cook the other side until browned.
- Remove chicken from cast iron and put on a separate plate.
- Add orange dijon mixture to cast iron with drippings. Bring to a boil, slowing adding the chicken broth when needed and constantly whisking the mixture.
- Add the browned chicken, reduce the heat to medium-low, and cover the skillet, allowing to cook for 6-7 minutes.
- Sprinkle with additional rosemary, if desired.