Pan-Seared Chicken with Citrus and Chile 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 developed and reviewed.

Pan-seared and finished with a vibrant glaze of fresh orange juice and a touch of chile for a balanced sweet-heat flavor. This Latin American recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless skinless chicken breasts dry and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp chipotle powder.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1/2 cup freshly squeezed orange juice and 2 tbsp honey. Stir and simmer for 3-4 minutes until the glaze thickens slightly.
  4. Step 4: Stir in 1 tbsp fresh lime juice and return chicken to the skillet, spooning the glaze over each piece. Cook for 1-2 more minutes until heated through and glossy.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the chicken before serving.

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