Orange Dijon Grilled Chicken Recipe (with Rosemary)

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. 

Enjoy and comment below with your outcomes! As always, share with me your pictures on Instagram or Facebook! 

Orange Dijon Chicken Recipe

2015-02-10 17:56:12

Serves 2

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Cook Time

18 min

Cook Time

18 min

Ingredients

1. 2 boneless, skinless chicken breasts
2. ½ large orange, peeled
3. 1 medium sprig of rosemary
4. 1 Tablespoon dijon mustard
5. 1 TB grass fed butter or ghee
6. ¼ cup chicken broth
7. Salt and pepper, to taste

Instructions

1. Season the chicken with salt and pepper, and allow it come to room temperature.
2. In a blender, blend the orange, rosemary, and dijon mustard until combined. Put aside.
3. Heat ½ TB of butter on a cast iron skillet to medium-high heat. Cook chicken until browned, about 3-4 minutes. Add the other ½ TB of butter, if necessary, and flip chicken breast. Cook the other side until browned.
4. Remove chicken from cast iron and put on a separate plate.
5. 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.
6. Add the browned chicken, reduce the heat to medium-low, and cover the skillet, allowing to cook for 6-7 minutes.
7. Sprinkle with additional rosemary, if desired.

Dr. Monica Bravo https://drmonicabravo.com/