Pan-Seared Chicken with Citrus and Rosemary Pan Sauce
Juicy pan-seared chicken breasts served with a bright citrus and rosemary pan sauce that enhances the natural flavors. This mediterranean-inspired chicken ready in about 25 minutes pairs kosher salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 2 sprigs fresh rosemary sprigs
- 1/4 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
Instructions
- Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the skillet and cook without moving for 5 minutes until golden brown on one side. Flip and cook for another 4 minutes until cooked through and internal temperature reaches 165°F. Remove chicken from skillet and rest on a plate.
- Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 sprigs fresh rosemary to the skillet, sautéing for 1 minute until fragrant.
- Step 4: Pour in 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1/2 cup chicken broth, scraping up browned bits with a wooden spoon. Simmer the sauce for 3-4 minutes until slightly reduced.
- Step 5: Remove rosemary sprigs, then whisk in 1 tbsp unsalted butter until the sauce thickens and becomes glossy. Return chicken to the pan and spoon sauce over the top before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Citrus and Rosemary Pan Sauce 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 with Citrus and Rosemary Pan Sauce?
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 kosher salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Citrus and Rosemary Pan Sauce?
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 with Citrus and Rosemary Pan Sauce 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 with Citrus and Rosemary Pan Sauce?
Mediterranean 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.
