Triple Citrus Chicken Breasts With Lemon Pepper Sau

Name: Triple Citrus Chicken Breasts With Lemon Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 3/4 teaspoon lemon zest, grated; 3/4 teaspoon orange zest; 1 garlic clove, peeled and minced; 2 teaspoons fresh chives, chopped; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons fresh lime juice; 1 tablespoon fresh lemon juice; 1 teaspoon fresh lemon juice; 2 teaspoons honey; 3/4 teaspoon balsamic vinegar; 1 tablespoon vegetable oil, plus; 1 teaspoon vegetable oil; 1 tablespoon heavy cream, plus; 1 teaspoon heavy cream

Servings: persons

4 boneless skinless chicken breast halves
3/4 teaspoon lemon zest, grated
3/4 teaspoon orange zest
1 garlic clove, peeled and minced
2 teaspoons fresh chives, chopped
3/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
2 teaspoons honey
3/4 teaspoon balsamic vinegar
1 tablespoon vegetable oil, plus
1 teaspoon vegetable oil
1 tablespoon heavy cream, plus
1 teaspoon heavy cream

1
Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
2
Lemon Pepper sauce:
3
In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
4
Remove chicken from bag. Shake excess marinade into bag and reserve.
5
In large, heavy, nonstick skillet over high heat, warm oil. Saute chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
6
Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.
7
Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 3/4 teaspoon lemon zest, grated, 3/4 teaspoon orange zest, 1 garlic clove, peeled and minced, and more.

Yes, Triple Citrus Chicken Breasts With Lemon Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Triple Citrus Chicken Breasts With Lemon Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions