Ingredients
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2 tablespoons extra-virgin olive oil
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2 pounds boneless skinless chicken thighs or breasts (or a combination of light and dark meat)
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Salt and freshly ground black pepper
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1 teaspoon poultry seasoning
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2 to 3 sprigs fresh rosemary, leaves chopped
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1/3 cup orange marmalade
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1/4 cup balsamic vinegar
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1/2 cup chicken stock
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2 scallions, whites and greens, finely chopped
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4 cups baby arugula
Directions
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Heat the Oil: In a large pan, heat the extra-virgin olive oil over medium-high to high heat until it ripples.
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Season the Chicken: Season the chicken liberally with salt, freshly ground black pepper, and poultry seasoning.
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Cook the Chicken: Place the chicken in the hot pan and brown for 5 minutes. Flip the chicken, sprinkle with chopped rosemary, and continue cooking until the chicken is tender and fully cooked, about 5 more minutes.
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Prepare the Sauce: In a small bowl, stir together the orange marmalade, balsamic vinegar, and chicken stock.
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Glaze the Chicken: Pour the sauce mixture over the chicken. Cook for 2 to 3 minutes or until the sauce thickens and forms a thin glaze. Add the scallions during the last minute of cooking.
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Serve: Arrange the chicken on a serving platter and top with arugula greens.
Tips and Variations
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Optional Garnish: Sprinkle additional fresh rosemary or toasted nuts for extra flavor.
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Serving Suggestions: Pair this dish with a side of garlic mashed potatoes or a light quinoa salad.
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Flavor Boost: For a spicier twist, add a pinch of red pepper flakes to the glaze.