Citrus Chicken Recipe (2024)

I make a very similar dish, but I add 2-3 Tbl. dried mango that has been cut into smallish pieces and allowed to marinate in the citrus juices while the pan is heating and chicken cooking. During the reduction of the sauce, I add a Tbl. of fresh rosemary (1 tsp. dried).

I read the comments before I made it and was glad I did. I added rosemary, grated ginger and fresh mango, and used coconut oil instead of butter. It got rave reviews in my house. I think with only the oranges it would have been a bit simple, but the other ingredients added some lovely layers to the sauce, and a bit of bit from the ginger.

They should be boneless, skinless breasts, though this is a recipe you can play around with.

Very easy. Good weeknight dish. Thought it was going to be too sweet, but totally delivered.

I used a blood orange, adding a dramatic flair to the presentation. There were no complaints from the peanut gallery.

If you de-bone it yourself, you can use the bones to make a stock for use in sauces. I do it all the time.

Huge hit. Extremely easy and absolutely delicious. I doubled the sauce since I made an extra breast. I used bone in breast because they are so much juicier but required much more time.

Added extra orange juice/orange pieces, a sprig of rosemary, a splash of balsamic vinegar and a drizzle of honey to the sauce as it was reducing (instead of the sugar). Turned out amazing! Such a simple recipe and easy to add your own twist.

This is a good recipe but a little short on sauce. Next time I'm upping the citrus ingredients; two limes, and two oranges for the sauce, and a third orange to add at the end (I found segmenting half an orange isn't easy; most of the orange segments and the juice ended up on the cutting board.)

I made this last evening and it was excellent! I made some modifications though - my chicken pieces were thicker so I used a cast iron pan because when I added the chicken back to the pan with the sauce, it allowed me to put the whole pan in the oven at 350 for about 5 min. to finish cooking the chicken through. Also, I used 1 Cara orange and I substituted 1 Meyer lemon for the lime. I also took Emily advice and used a little chicken stock too. I will be making this again!

This recipe was really delicious but it could use a full orange instead of half.

This a very adaptable recipe. I used a thighs instead of breasts, and a combination of tangerines, mandarin oranges, and lemons. It was very tasty. I served it over Creamy Lemon Pasta, to which I added peas. Even my picky 11 year old loved it.

Fresh mint in with the orange sections is a nice addition.

This is so simple you can't believe it could be so delicious. Perfect weeknight dish. I served it with some steamed broccoli. I think it would be great with diced mango as well when it is in season.

Delicious, but planning to skip the flour coating next time. Doesn't do anything for the dish and makes the sauce gloopy.

Add ginger, mint, more oranges, dried mangoAdd red pepper flakes?

This was pretty good for such a simple recipe. We made it as written and felt that it would benefit from a second orange/more orange segments.

1 breast for two servings

Delicious. Like other folks, I doubled the sauce and added fresh ginger and rosemary. Wasn’t sure how much of those to add, so I added a tablespoon of chopped fresh ginger to the chicken cooking, and for the rosemary, I added about a chopped tablespoon to the sauce when the juices went in.

Used blood oranges rather than regular oranges. Kids loved; my son had four servings.

I have a very picky 7 year old and he ate it with only a smidgen of coaxing! A win in my book. Made the recipe as-is.Doubled the recipe for leftovers. For the next day, made some penne and tossed in some wilted spinach. Delicious!

Excellent, easy weeknight dish. Added extra orange and lime juice and used boneless, skinless thighs. Love reading all the variations. Will have to ‘play’ more next time

3 chicken breasts, cut in half, or 3 thin sliced chicken breasts. keep the heat up toward the end and let oranges dissolve

I am an EXTREMELY novice cook, but this was a very difficult recipe to follow for such a simple dish. I recommend reading through and reordering several of the steps.

Good! I was expecting the chicken to be a bit crispier on the outside, maybe a technical error on my part? I doubled the sauce, and that was just right. I also used boneless thighs instead of breasts because we prefer dark meat, but I bet it’s delicious with breasts too. I left a bit of sauce in the pan at the end and sautéed some fennel in it, and served that with the chicken, along with steamed broccoli. It’s not something I’ll return to immediately, but it was good!

Personally I would skip the tenting with foil after cooking the chicken, all that steam ruined the crispy texture you get from pan frying.... made the chicken kind of a gooey floury mess. But the flavor was good. I've seen a lot of suggestions to add mango or ginger so I'll have to try that next time!

Double the sauce. Be careful of burning and don’t reduce too much.

Fantastic!

As others have suggested, I added rosemary and fresh ginger. Used creamed honey. Veggie was sautéed dandelion leaves with garlic, onion but added lemon and ginger by mistake and the two worked well together!