Pan-Seared Chicken with Gluten-Free Herb-Citrus Sauce

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 drafted and published.

Tender chicken breasts pan-seared to golden perfection, served with a bright and zesty gluten-free herb-citrus sauce. This Mediterranean-inspired gluten-free recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering. Add chicken and sear for 5-6 minutes per side until golden and cooked through, then transfer to a plate and cover to keep warm.
  2. Step 2: In the same skillet, reduce heat to medium and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Pour in 1/4 cup gluten-free chicken broth, 2 tbsp fresh lemon juice, and 2 tbsp fresh orange juice, stirring to deglaze the pan and loosen browned bits.
  4. Step 4: Stir 1 tsp cornstarch into 1 tbsp water until smooth, then whisk this slurry into the sauce. Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Remove skillet from heat and stir in 2 tbsp chopped fresh parsley and 1 tsp fresh thyme leaves for brightness.
  6. Step 6: Spoon the herb-citrus sauce over the chicken breasts and serve immediately.

Related recipes