Sweet Citrus Chicken
Indulge in the zesty sweetness of Sweet Citrus Chicken, a vibrant dish that combines tender, golden-seared chicken breasts with a luscious orange and lemon-infused sauce. This quick and easy recipe brings together fresh orange juice, a touch of honey, savory soy sauce, and aromatic garlic to create a tangy-sweet marinade that doubles as a flavorful glaze. The addition of a cornstarch slurry ensures the sauce reaches the perfect silky consistency, while optional garnishes like orange zest and fresh parsley add a burst of color and freshness. Ready in just 40 minutes, this chicken dish pairs beautifully with fluffy rice, roasted vegetables, or a crisp green salad, making it an ideal choice for both weeknight dinners and weekend entertaining. Try Sweet Citrus Chicken for a wholesome, citrus-packed twist on your favorite skillet meals!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Orange juice (fresh or store-bought)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Orange zest (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper. Set aside.
In a small bowl, whisk together orange juice, lemon juice, honey, soy sauce, and minced garlic. This will be your marinade and sauce.
In a large skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside on a plate.
Pour the prepared citrus marinade into the skillet and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the simmering marinade to thicken the sauce.
Once the sauce has thickened, return the chicken breasts to the skillet. Spoon the sauce over the chicken to coat them evenly.
Cover the skillet, reduce the heat to low, and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing or serving.
Garnish with orange zest and chopped fresh parsley if desired. Serve warm with rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
