Sautéed Chicken with Citrus and Rosemary

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

Pan-seared with fresh rosemary and bright citrus notes, finished with a flavorful pan sauce. This mediterranean-inspired chicken ready in about 25 minutes pairs fresh rosemary sprigs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 2 Mediterranean cuisine 350 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: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving, until golden brown and the edges are crispy.
  3. Step 3: Flip the chicken breasts and add 3 minced garlic cloves and 2 fresh rosemary sprigs around the pan, cooking for another 5 minutes until the chicken reaches an internal temperature of 165°F.
  4. Step 4: Remove the chicken to a plate and tent with foil. Pour 1/2 cup chicken broth, 1/4 cup fresh orange juice, and 1 tsp lemon zest into the skillet. Scrape up any browned bits and simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return the chicken breasts to the pan and spoon the citrus rosemary sauce over them for 1 minute to reheat and absorb flavors before serving.

Frequently asked questions

How long does Sautéed Chicken with Citrus and Rosemary take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Chicken with Citrus and Rosemary?

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 fresh rosemary sprigs from drying out.

Can I substitute ingredients in Sautéed Chicken with Citrus and Rosemary?

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 Sautéed Chicken with Citrus and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Sautéed Chicken with Citrus and Rosemary?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes