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Citrus Skillet Chicken
Bright, zesty, and slightly spicy, this one-pan chicken gets its massive flavor from a quick pan sauce of fresh orange, lime, and garlic. You'll sear the chicken until golden, then briefly simmer it with the citrus juices and crushed red pepper flakes to create a light, tangy glaze. It's a fantastic way to wake up plain chicken breasts without spending hours in the kitchen. Serve the tender meat with the warm orange pieces and plenty of the pan juices spooned over the top.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 tablespoon canola oil
- 4 boneless skinless chicken breasts (1 to 1¼ lb)
- 3 cloves garlic, thinly sliced
- 1 teaspoon grated lime peel
- 2 tablespoons fresh lime juice
- 2 teaspoons chopped fresh cilantro
- 1 ⁄ 8 teaspoon crushed red pepper flakes
- 1 medium orange, peeled, coarsely chopped
Instructions
- 1Warm the canola oil in a 12-inch skillet over medium heat.
- 2Add the chicken breasts and sliced garlic to the skillet. Cook for 8 to 10 minutes, flipping the chicken once and stirring the garlic occasionally so it doesn't burn and turn bitter. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- 3Mix the grated lime peel, fresh lime juice, chopped cilantro, and crushed red pepper flakes in a small bowl.
- 4Pour the lime and cilantro mixture into the skillet, then scatter the coarsely chopped orange pieces directly over the chicken.
- 5Cover the skillet and cook for 1 to 2 minutes until everything is hot. Transfer the chicken to plates, topping each piece with the warm oranges and a generous spoonful of the pan juices.
Notes
- Pairing: Serve this citrus chicken with steamed or grilled asparagus, or over a bed of fluffy white rice to soak up the pan sauce.
- Prep tip: Zest the lime before juicing it. It's nearly impossible to grate the peel from a squeezed lime half.
Recipe Details
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