Pan-Seared Chicken with Citrus and Rosemary Sauce
Juicy pan-seared chicken breasts glazed with a fragrant citrus and rosemary sauce, perfect for a quick and elegant dinner. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs olive oil, fresh rosemary sprigs, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 pieces (6 oz each) skinless, boneless chicken breasts
- 3 tbsp olive oil
- 2 sprigs fresh rosemary sprigs
- 3 cloves, minced garlic cloves
- 1/2 cup, freshly squeezed orange juice
- 1/4 cup, freshly squeezed lemon juice
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 4 skinless, boneless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil over medium-high heat in a large skillet until shimmering.
- Step 2: Place chicken breasts in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, about 160°F internal temperature. Remove chicken and set aside on a plate.
- Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 fresh rosemary sprigs to the same skillet, sauté for 1 minute until fragrant.
- Step 4: Pour in 1/2 cup fresh orange juice, 1/4 cup lemon juice, and 1/2 cup chicken broth, scraping the browned bits off the pan bottom. Simmer the sauce for 4-5 minutes until it reduces and slightly thickens.
- Step 5: Whisk in 2 tbsp unsalted butter to the sauce until melted and glossy. Return chicken breasts to the pan and spoon sauce over them for 1-2 minutes to reheat and glaze.
Frequently asked questions
How long does Pan-Seared Chicken with Citrus and Rosemary Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Citrus and Rosemary 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 Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Pan-Seared Chicken with Citrus and Rosemary Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
