Mom's Best Recipes
Recipe

Citrus Chicken

Juicy skillet chicken in a lemon orange pan sauce that tastes sunny, buttery, and bold, without being fussy.

Author By Matt Campbell
4.8
A real photograph of golden seared chicken breasts in a cast iron skillet, spooned with glossy lemon and orange pan sauce and sprinkled with chopped parsley on a wooden countertop
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If your weeknight rotation needs a little sparkle, this is the kind of recipe that shows up wearing sunglasses. It is bright, citrusy, and cozy at the same time, which is a combo I will never stop chasing. Think: skillet chicken with crisp edges, a buttery pan sauce that tastes like lemon, orange, and garlic decided to be best friends, and just enough sweetness to round it all out.

This one is Pioneer Woman-style in the best way, meaning approachable ingredients, big flavor, and a sauce you want to drag bread through even if you swore you were being “good” tonight. No complicated techniques, no weird pantry items, just smart steps that make it taste like you did something impressive.

Note: This is an inspired-by, home-cook recipe and is not affiliated with or endorsed by The Pioneer Woman.

A real photograph of a spoon scooping citrus pan sauce from the skillet over sliced chicken on a plate, with lemon wedges nearby

Why It Works

  • High flavor, low drama: sear the chicken, then build the sauce in the same pan so all those browned bits go to work.
  • Citrus that tastes bright, not sour: a little honey balances the lemon and orange so it hits fresh instead of sharp.
  • Restaurant-style texture: butter at the end makes the sauce glossy and clingy, not watery.
  • Flexible: works with breasts or thighs, and it plays nicely with rice, potatoes, pasta, or a big green salad.

Pairs Well With

Storage Tips

Fridge: Store chicken and sauce together in an airtight container for up to 3 to 4 days. The sauce will thicken as it chills, which is honestly a good problem to have.

Reheat: Warm gently in a skillet over low heat with a splash of chicken broth or water to loosen. Keep it at a gentle simmer, not a boil, so the chicken stays juicy. Microwaving works too, but do it in short bursts.

Freeze: You can freeze it for up to 2 months, but citrus sauces can mellow a bit after thawing. If you freeze, thaw overnight in the fridge and brighten with a fresh squeeze of lemon right before serving.

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs are extra forgiving. They may need an extra 2 to 4 minutes of cook time depending on thickness. Aim for 165°F internal temp.

What if my sauce tastes too tart?

Add another teaspoon of honey, and finish with an extra small knob of butter. Also make sure you are using fresh juice, because bottled can taste harsh.

How do I keep the chicken from drying out?

Two things: do not overcook, and let it rest a few minutes before slicing. If you have an instant-read thermometer, this is its moment. I like to pull the chicken around 160°F, then let it finish cooking as it rests and warms back up in the sauce.

Can I make it dairy-free?

Yes. Swap the butter for a dairy-free butter or just use olive oil. You will lose a little of the silky finish, but the flavor still pops.

Is this spicy?

Not by default. The red pepper flakes are optional. Add them if you want a tiny kick that makes the citrus taste even brighter.

What can I use instead of Dijon?

If you do not have Dijon, use 1 extra teaspoon honey plus 1 teaspoon apple cider vinegar (or white wine vinegar). You can also skip it entirely and just taste and balance with honey, lemon, and a pinch of salt.

Can I use low-sodium broth?

Yes, and it is a great move if you are salt-sensitive. If you use low-sodium broth, taste the sauce at the end and add a pinch more salt if it needs it.

The first time I made a citrus pan sauce like this, it was because my fridge looked like a sad little produce bin with exactly two lemons and one lonely orange. I figured I would wing it, which is usually how my best weeknight meals start. Ten minutes later, the kitchen smelled like sunshine and garlic, and I was standing there dipping a piece of bread straight into the skillet like I had no home training.

This is the kind of recipe I keep coming back to because it feels like a mood reset. Even when the day is chaotic, you can still make something that tastes bright and intentional. Also, the sauce is basically permission to be a little messy. Spoon it everywhere.