Pan-Seared Chicken with Dominican Mojo Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 served with a zesty Dominican mojo sauce made from garlic, lime, and bitter orange juice. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, 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. 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: 20 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
6 cloves, minced garlic cloves
1/4 cup fresh lime juice
1/4 cup bitter orange juice (or substitute orange juice)
1 tbsp chopped fresh oregano
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
Step 2: Heat 3 tbsp 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).
Step 3: Remove chicken from skillet and set aside on a warm plate. Lower heat to medium and add 6 minced garlic cloves to the skillet, sautéing for 1-2 minutes until fragrant but not browned.
Step 4: Stir in 1/4 cup fresh lime juice, 1/4 cup bitter orange juice, 2 tbsp water, and 1 tbsp chopped fresh oregano. Cook for 3-4 minutes, scraping up any browned bits, until the sauce thickens slightly.
Step 5: Return the chicken to the skillet and spoon the mojo sauce over each piece. Simmer together for 1-2 minutes to meld flavors. Serve immediately with the sauce drizzled on top.