Who doesn’t love a quick and easy skillet chicken recipe? Skillet chicken has become a go to dinner option for me because we eat a lot of lean chicken around here and it’s one of the quickest ways to cook it. No waiting for a grill or oven to preheat, no long cooking times, just a delicious flavorful chicken dinner that’s ready in no time!
This is a Cook’s Illustrated recipe, the only thing I did differently from what they did is swap out the vegetable oil for olive oil since it’s a healthier alternative (you could also cut the butter back to 1 Tbsp at the end and it would still be delicious). You could easily make this gluten free by using 1 1/2 tsp of cornstarch instead of the 1 Tbsp flour – but rather than making a roux with the flour simply mix the cornstarch with a few tablespoons of the broth before adding.
Make good use of all those navel oranges that are in season and try this soon, this is one you don’t want to miss out on! You’ll love these vibrant citrus flavors paired with that buttery, garlicky sauce and you’ll love that it’s simple yet utterly delicious!
- 1 1/2 - 2 lbs chicken tenderloins (I just sliced chicken breasts into strips)
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 3 Tbsp butter, divided
- 3 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 Tbsp orange zest
- 1/4 cup fresh orange juice
- 2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Season both sides of chicken tenders with salt and pepper and add half of them to skillet and cook about 2 - 3 minutes per side, or until cooked through and golden brown. Transfer chicken to a plate, cover with aluminum foil and repeat process with remaining half of the chicken tenders. Remove remaining chicken from skillet and transfer to plate also.
- Melt 1 Tbsp butter in now empty skillet then add garlic and saute 15 seconds then add flour and cook 1 minute, stirring constantly. Slowly pour in chicken broth, orange juice and lemon juice while scrapping up browned bits from bottom of pan and stirring constantly. Allow mixture to simmer, stirring frequently about 3 minutes, or until reduced and thickened slightly. Stir remaining 2 Tbsp butter, in orange zest and lemon zest. Return chicken to skillet, toss with sauce and sprinkle with parsley. Serve immediately.
- Recipe source: from Cook's Illustrated (I only used olive oil instead of vegetable oil and kept other ingredients the same).