Skillet Citrus Chicken Tenders


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!

Skillet Citrus Chicken Tenders | Cooking Classy

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!

Skillet Citrus Chicken Tenders | Cooking Classy


Skillet Citrus Chicken Tenders

Yield: About 4 - 5 servings


  • 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


  1. 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.
  2. 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.
  3. Recipe source: from Cook's Illustrated (I only used olive oil instead of vegetable oil and kept other ingredients the same).


  • Tara: This sounds really lovely. But what for a side? Broccoli? Rice? I don’t know. What do you serve it with? January 25, 2016 at 5:13am Reply

    • Jaclyn: Yes rice, couscous or orzo are good choices and I think it goes well
      with asparagus. January 26, 2016 at 8:45am Reply

  • Liz: Thank you for the nice recipe. January 25, 2016 at 7:12am Reply

  • Lindy: Looks yummy! I only see where 1 Tbsp of butter is used though — where do the other 2 go? January 25, 2016 at 2:29pm Reply

    • Donna: look at the last couple of sentences in the 2nd paragraph of the directions. April 15, 2016 at 2:49pm Reply

  • Susan Schueler: Loved it! Outstanding flavor and so quick and easy to make…but what to do with the extra 2T of butter?
    I used 2 lbs of tenders and would double the sauce next time
    We are going to review this on our blog under our “When Life Gives You Lemons” category and I just want to make sure I didn’t miss something with the butter quantity. January 25, 2016 at 5:54pm Reply

  • Carrie Cook: I used to make something very similar to this but with a bit of dijon. I served over rice and usually did green beans on the side. It was so yummy but Id forgotten about it ;) Thanks for the reminder lol! January 26, 2016 at 3:34pm Reply

  • Kelly: These look and sound amazing, yum!

    xx Kelly January 26, 2016 at 7:20pm Reply

  • Allypally: We had this for dinner tonight because I had all the ingredients on hand. It was a win! Kids loved it. Thank you!! January 26, 2016 at 8:50pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for your comment! January 27, 2016 at 12:23am Reply

  • Jessie: This looks delicious! I’m adding it to our menu for next week. Skillet chicken dinners are a go-to around here, as well. Thanks! January 29, 2016 at 10:27am Reply

  • michelle: FANTASTIC!! My kids, who eat nothing, loved it! Thank you! February 15, 2016 at 11:05am Reply

    • Jaclyn: I’m so glad your family liked this chicken Michelle :)! February 15, 2016 at 1:49pm Reply

  • Lamika: I made this for dinner and everyone loved it.
    I especially love citrus type foods. I have a ton of your foods and you are my to for quick and delicious foods. Thanks May 11, 2016 at 4:07pm Reply

  • Sarah: Can you do this in a pan on low heat? May 18, 2016 at 6:10pm Reply

    • Jaclyn: I recommend cooking the chicken on medium-high heat in a pan. May 19, 2016 at 1:36am Reply

  • Mimi: How would this turn out in the crockpot? Has anyone tried it? May 31, 2016 at 2:32pm Reply

  • Victoria Linn: This is delicious! Everyone loved it. It was a nice change. Thanks for sharing! June 12, 2017 at 8:05pm Reply

    • Jaclyn: I’m so glad it was enjoyed Victoria! June 13, 2017 at 11:53am Reply

  • Laura Edwards: Made it. Great. Easy. Only substituted cornstarch (less than the flour) as my guest was gluten-free. Definitely making it again. July 20, 2017 at 3:16pm Reply

    • Jaclyn: So glad you liked it Laura! July 26, 2017 at 2:34pm Reply

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