Balsamic Orange Chicken with Rosemary

Adapted from: Amy Love (Real Food Whole Health)

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 6-8


2 tbsp. coconut oil or ghee

8 split boneless chicken thighs

2 stems fresh rosemary, leaves stripped and chopped

⅓ cup balsamic vinegar

¼ cup orange marmalade (unsweetened — look for 100% spreadable fruit)

salt and pepper to taste

orange wedges


1. Season thighs with salt and pepper. Melt coconut oil or ghee in large sauté pan over medium-high heat. Add orange wedges to pan.

2. Add chicken to pan and sprinkle rosemary over the chicken. Brown chicken on both sides and cook through, about 4-5 minutes per side.

3. Remove chicken from pan and add balsamic vinegar to deglaze. It might be a wise idea to have the vent fan on or a window cracked during this step.

4. Scrape up browned bits off the bottom of the pan and then mix in marmalade/orange spread.

5. Add chicken back to pan to coat and serve.

6. Garnish with fresh chopped rosemary if desire and enjoy!

Downloadable Recipe

Balsamic Orange Chicken with Rosemary