Triple Citrus Chicken Breasts with Lemon Pepper Sauce
Brighten up dinner with these irresistible Triple Citrus Chicken Breasts with Lemon Pepper Sauce, a zesty and aromatic dish that’s as vibrant in flavor as it sounds. Succulent chicken breasts are marinated in a fresh trio of orange, lemon, and lime juices, combined with garlic and honey for a perfect balance of tangy and sweet. After a golden sear, the chicken is simmered in a luscious lemon pepper sauce made with the reserved marinade, butter, and a hint of chicken stock, creating a velvety glaze that clings beautifully to each bite. Topped with fresh parsley and infused with citrus zest, this easy yet elegant recipe is perfect for weeknights or special occasions. Serve alongside roasted vegetables, fluffy rice, or a crisp green salad for a wholesome, flavor-packed meal. This dish is ideal for fans of citrus-forward recipes, chicken marinade ideas, and quick skillet dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lemon juice
- 0.25 cup Fresh lime juice
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken stock
- 1 teaspoon Fresh lemon zest
- 1 teaspoon Lemon pepper seasoning
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a medium-sized mixing bowl, combine orange juice, lemon juice, lime juice, minced garlic, 2 tablespoons of olive oil, honey, salt, and black pepper. Whisk well to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Remove the chicken breasts from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
In the same skillet, lower the heat to medium and add the butter. Once melted, pour in the reserved marinade and chicken stock. Simmer the mixture for 3-4 minutes, stirring occasionally, until slightly reduced.
Stir in the lemon zest and lemon pepper seasoning, and continue cooking for another 1-2 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the lemon pepper sauce over the top. Allow them to simmer in the sauce for 2-3 minutes to absorb the flavors.
Garnish with chopped parsley and serve hot with your choice of side dishes, such as rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.4 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 428 mg | 9% | |
*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.
