Description
This Winter Citrus Chicken Skillet recipe delivers a cozy and flavorful meal perfect for chilly days. Tender chicken thighs or breasts are seared to golden perfection, then simmered in a vibrant sauce of fresh orange juice, honey, Dijon mustard, and rosemary, complemented by sautéed red onions and garlic. The citrusy brightness paired with savory herbs creates a deliciously balanced dish that’s simple yet impressive—ideal for a comforting weeknight dinner or casual entertaining.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Sauce and Aromatics
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 orange
- 1 cup fresh orange juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 1 small red onion, sliced
Garnish
- 1 orange, thinly sliced (for garnish)
- Extra fresh rosemary (optional, for garnish)
Instructions
- Season the chicken: Season the boneless, skinless chicken thighs or breasts on both sides thoroughly with salt and black pepper to enhance the flavor of the meat.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and sear it for 4 to 5 minutes on each side until it develops a golden-brown crust. Once browned, remove the chicken from the skillet and set it aside to rest.
- Sauté the aromatics: In the same skillet, add the sliced red onion and sauté for about 2 minutes until the onions soften and become fragrant. Then add the minced garlic and cook it for an additional 30 seconds to release its aroma without burning.
- Create the sauce: Stir in the finely chopped fresh rosemary, orange zest, fresh orange juice, honey, Dijon mustard, and chicken broth into the skillet. Bring this mixture to a gentle simmer, allowing the flavors to meld and the sauce to begin thickening.
- Simmer the chicken: Return the seared chicken pieces to the skillet with the sauce. Reduce the heat to medium-low, cover the skillet, and let the chicken cook for 10 to 12 minutes. This ensures the chicken will cook through fully while the sauce thickens slightly, coating the chicken beautifully.
- Garnish and serve: Once the chicken is cooked, garnish the dish with fresh thinly sliced orange pieces and extra sprigs of rosemary if desired. Serve immediately for a warm, inviting meal.
Notes
- Use boneless, skinless chicken thighs for juicier meat; breasts work well but can dry out if overcooked.
- Fresh orange juice and zest produce the best citrus flavor; avoid bottled juice if possible.
- Adjust honey to taste depending on your sweetness preference.
- If sauce is too thin, simmer uncovered for a few minutes to reduce further.
- Serve with steamed rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
- Leftovers store well refrigerated for up to 3 days.
