Pan-Seared Chicken with Citrus-Honey Glaze and Quinoa Pilaf

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

Tender pan-seared chicken breasts glazed with a bright citrus-honey sauce served over fluffy quinoa pilaf with fresh herbs. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes pairs olive oil, salt, black pepper 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: Meanwhile, season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken from skillet and set aside. Lower heat to medium and add 3 minced garlic cloves, sauté for 30 seconds until fragrant. Add 1/3 cup orange juice and 2 tbsp honey, stirring to combine and simmer for 3-4 minutes until glaze thickens and coats the back of a spoon.
  4. Step 4: Return chicken to skillet and spoon glaze over each piece for 1-2 minutes to absorb flavors.
  5. Step 5: Fluff quinoa with a fork and stir in 1/4 cup chopped fresh parsley and 1 tsp lemon zest.
  6. Step 6: Serve each chicken breast atop a bed of quinoa pilaf, drizzling extra citrus-honey glaze from the pan.

Frequently asked questions

How long does Pan-Seared Chicken with Citrus-Honey Glaze and Quinoa Pilaf take to make?

Total time is about 40 minutes (10 min prep + 30 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-Honey Glaze and Quinoa Pilaf?

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-Honey Glaze and Quinoa Pilaf?

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-Honey Glaze and Quinoa Pilaf 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-Honey Glaze and Quinoa Pilaf 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.

Related recipes