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Orange Rosemary Chicken

Print Recipe
Course Main Course
Prep Time 15 mins
Cook Time 15 mins
Servings 6
Author Paige Sonnier


  • 6 boneless, skinless chicken breasts
  • 1 cup organic orange juice
  • 1 cup grass-fed chicken bone broth
  • 3 tbsp grassfed butter
  • 2 tbsp arrowroot powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 3 sprigs rosemary
  • 1 tbsp fresh garlic, minced
  • 1 tsp orange zest
  • orange slices, optional


  • 1. In a large pot or skillet, heat butter over medium-high heat. Add chicken breasts and season with salt, pepper, garlic powder, cayenne, and paprika. Cook chicken for 5 minutes on each side or until lightly browned. Using tongs, remove chicken from pot, reserving the melted butter.
  • 2. Stir in arrowroot powder until blended. Cook 30-45 seconds, stirring to loosen brown bits from the bottom of the pot. Add in bone broth, minced garlic, orange juice, and rosemary and bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.
  • 3. Stir in orange zest and return chicken to the pot; cover and reduce heat to medium-low. Cook for about 5-8 minutes or until internal temperature of chicken reaches 165 degrees.
  • 4. Serve with side of your choice and garnish with orange slices.