Honey-Scented Chamomile Chicken with Citrus Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared chicken breasts infused with chamomile tea and finished with a bright honey-citrus glaze for a fragrant and juicy entree. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, dried chamomile tea bags, hot water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Steep 2 dried chamomile tea bags in 1 cup hot water for 10 minutes, then remove bags and let the tea cool to room temperature.
  2. Step 2: Place 4 boneless skinless chicken breasts in a shallow dish and pour cooled chamomile tea over them. Marinate in the refrigerator for 30 minutes.
  3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from marinade, pat dry, and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  4. Step 4: Sear chicken breasts in the hot skillet for 5-6 minutes per side until golden brown and cooked through, about 160°F internal temperature. Remove chicken and keep warm.
  5. Step 5: In the same skillet, add 1 tablespoon butter and 1 minced garlic clove, sautéing for 30 seconds until fragrant.
  6. Step 6: Stir in 3 tablespoons honey, 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, and 1 tablespoon chopped fresh thyme leaves. Simmer over medium heat for 3-4 minutes until the glaze thickens and slightly coats the back of a spoon.
  7. Step 7: Return chicken to the skillet and spoon the citrus glaze over each breast. Cook for an additional 1-2 minutes to combine flavors.
  8. Step 8: Serve the chicken topped with extra glaze and garnish with fresh thyme sprigs if desired.

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