Pan-Seared Chicken Pechuga with Citrus and Herb Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Tender pan-seared chicken breast glazed with a bright citrus and herb sauce inspired by classic Hollywood flavors. This American-inspired chicken recipe, ready in about 25 minutes, pairs skinless chicken breast, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove the chicken from the skillet and set aside, tented with foil to keep warm.
  4. Step 4: In the same skillet, reduce heat to medium and add 1 tablespoon unsalted butter. Stir in 1 minced garlic clove, 3 tablespoons fresh lemon juice, 1 teaspoon orange zest, and 1 teaspoon fresh thyme leaves. Cook for 2 minutes until the sauce thickens slightly and becomes fragrant.
  5. Step 5: Return the chicken breasts to the skillet and spoon the citrus herb glaze over them. Cook for an additional 1-2 minutes, spooning sauce continuously to coat the chicken before serving.

Frequently asked questions

How long does Pan-Seared Chicken Pechuga with Citrus and Herb Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Pechuga with Citrus and Herb Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skinless chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken Pechuga with Citrus and Herb Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Pechuga with Citrus and Herb Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Pechuga with Citrus and Herb Glaze?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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