Pan-Seared Citrus-Honey Chicken with Rosemary

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 to golden perfection, glazed with a tangy citrus-honey rosemary sauce that balances sweetness and herbaceous notes. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless 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 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 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 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 on the first side until golden brown and edges crisp.
  3. Step 3: Flip the chicken and cook for another 4 minutes until cooked through, then remove from the skillet and set aside on a plate.
  4. Step 4: Lower heat to medium, add 1 tbsp unsalted butter and 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant.
  5. Step 5: Stir in 3 tbsp honey, 1/4 cup fresh orange juice, and 1 tbsp chopped fresh rosemary. Cook for 3-4 minutes, stirring occasionally until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return chicken breasts to the pan and spoon the sauce over them, cooking for 1-2 minutes more to glaze the chicken.
  7. Step 7: Serve the chicken hot, drizzled with the citrus-honey rosemary sauce.

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