Pan-Seared Citrus Chicken with Seminole Orange Glaze

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.

Pan-seared and finished with a tangy glaze made from fresh Seminole oranges, offering a bright Central Florida-inspired flavor. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, Seminole orange juice, honey 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 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1/2 cup Seminole orange juice and 2 tbsp honey, scraping up browned bits. Cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 1 tbsp butter and 1 tbsp fresh thyme leaves until melted and combined, then return the chicken to the skillet, spooning the glaze over each piece for 1-2 minutes to warm through and absorb flavors.
  6. Step 6: Serve the chicken topped with the orange glaze and fresh thyme sprigs.

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