Citrus Chili Garlic Chicken Skillet (Printable Version)
Tender chicken seared in a bright citrus garlic chili sauce, all in one skillet for a quick weeknight dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 3 cloves garlic, minced
06 - 1 red chili, deseeded and finely sliced (or 1 tsp red chili flakes)
07 - Zest and juice of 1 orange
08 - Zest and juice of 1 lime
09 - Zest and juice of 1 lemon
10 - 2 tbsp honey
11 - 1 tbsp tamari (gluten-free soy sauce alternative)
12 - 1 tsp smoked paprika
13 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
→ Garnish
14 - 2 tbsp chopped fresh cilantro or parsley
15 - Lemon or lime wedges
# How to Make It:
01 - Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes per side until a golden-brown crust forms. Remove the chicken from the skillet and set aside.
03 - Reduce the heat to medium. In the same skillet, add the minced garlic and sliced chili, sautéing for about 1 minute until fragrant and lightly softened.
04 - Pour in the orange, lime, and lemon zest and juice. Add the honey, tamari, smoked paprika, and thyme. Stir well, scraping up any browned bits from the bottom of the pan to incorporate all the fond into the sauce.
05 - Bring the sauce to a simmer, then return the chicken breasts to the skillet, spooning sauce over each piece. Reduce the heat to low, cover with a lid, and simmer for 10–12 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
06 - Remove the lid and increase the heat to medium-high. Cook for another 2–3 minutes, basting the chicken occasionally, until the sauce has slightly thickened and coats the chicken with a glossy glaze.
07 - Transfer the chicken to a serving platter, spoon the pan sauce over the top, and garnish with chopped cilantro or parsley. Serve alongside fresh citrus wedges.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means you get bold layered flavor without declaring war on your sink.
- The triple citrus combo hits sweet, tart, and bright all at once, making it taste like something you would order at a restaurant and then try to recreate for months.
02 -
- Do not skip the searing step or rush it, because that golden crust is what gives the sauce its rich, deep flavor when you deglaze the pan.
- Cover the skillet during the simmer because uncovered chicken in citrus will dry out before it cooks through, and the steam is doing important work.
03 -
- Let the chicken rest for five minutes after it comes out of the skillet so the juices redistribute instead of running out onto your plate.
- Roll the citrus firmly on the counter before zesting and juicing because it breaks down the membranes and yields nearly twice as much liquid.