Citrus and Herb Chicken Breast

introduction

This Citrus and Herb Chicken Breast is bright, simple, and full of flavor. It uses orange and lemon slices with garlic, shallot, and fresh herbs. If you like easy chicken dinners, you may also enjoy the Ultimate Chicken Parm Sandwich recipe for another weeknight option.

why make this recipe

The dish is quick to prepare and needs little hands-on time. Citrus keeps the chicken juicy and adds fresh flavor. Herbs and garlic make a simple sauce that bakes into the pan juices. This recipe works for a family meal or a small dinner with guests.

how to make Citrus and Herb Chicken Breast

Start by making a bright sauce with olive oil, citrus juices, garlic, and herbs. Lay sliced oranges, lemon, and red onion on a baking sheet and toss with part of the sauce. Add the chicken breasts on top and pour the rest of the sauce over them. Roast until the chicken reaches 165° F. Spoon pan juices over the chicken halfway through for more flavor.

Ingredients :

• 4 REP Provisions Petite Chicken Breast
• ⅓ cup Olive Oil
• 2 tbsp Orange Juice
• 1 tbsp Lemon Juice
• 1 tsp Local Honey (optional)
• 1 Shallot (finely diced)
• 4 Cloves Minced Garlic
• ½ tbsp Dried Oregano
• ½ tsp Salt
• ½ tsp Pepper
• ¾ tsp Paprika
• 2 Oranges
• 1 Lemon
• 3 Sprigs Fresh Rosemary
• 4 Sprigs Fresh Thyme
• 1 Red Onion

Directions :

1. Preheat oven to 400° F.
2. In a bowl whisk together the olive oil, orange juice, lemon juice, honey, diced shallot, minced garlic, oregano, salt and pepper. Set aside.
3. Thinly slice the oranges and lemons, then cut the red onions into wedges. Arrange orange, lemon and red onion wedges on a 13x9in baking dish or sheet pan. Pour ⅓ of the sauce over the citrus and red onion and toss to ensure they are all well coated. Add in the thyme and rosemary sprigs.
4. Arrange the chicken breast over the citrus and pour the remaining sauce over the chicken. Be sure to rub the sauce all over each breast.
5. Place the dish in the oven and cook for 45 minutes. Half way through cooking, spoon some of the juices from the bottom of the pan over the chicken.
6. The chicken will be done cooking when internal temperature of the thickest part of the chicken reads 165° F on a meat thermometer.

how to serve Citrus and Herb Chicken Breast

Serve the chicken with the roasted citrus and onions on the side. Spoon pan juices over each breast. Good sides include steamed vegetables, rice, or a simple green salad. Garnish with extra fresh thyme or rosemary if you like.

how to store Citrus and Herb Chicken Breast

Cool the chicken to room temperature, then store in an airtight container. Keep in the refrigerator for up to 3 days. Reheat gently in a 325° F oven until warmed through, or reheat slices in a skillet with a splash of broth.

tips to make Citrus and Herb Chicken Breast

• Pat the chicken dry before rubbing with sauce to help the flavors stick.
• Use a meat thermometer to check doneness for best results.
• Spoon pan juices over the chicken during cooking to keep it moist.
• If you like more tang, add a little extra lemon juice to the sauce.

variation

• Add sliced potatoes to the pan to roast with the citrus and make a one-pan meal.
• Use chicken thighs instead of breasts; reduce oven time slightly and check temperature.
• Swap herbs: use sage or parsley for a different flavor.

FAQs

Q: Can I use frozen chicken?
A: Thaw the chicken fully in the fridge before using. Cooking frozen chicken will change the time and texture.

Q: Can I make this on the grill?
A: You can grill the chicken and grill the citrus slices separately, but watch the heat so the citrus does not burn.

Q: Is the honey needed?
A: No. Honey adds a touch of sweetness to balance the citrus, but you can skip it if you prefer.

Q: How do I know when the chicken is done?
A: Use a meat thermometer. The safe internal temperature is 165° F in the thickest part.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish or two pans and make sure the pieces are in a single layer for even cooking.

Citrus and Herb Chicken Breast

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

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Description

A bright and flavorful chicken dish with citrus and fresh herbs, perfect for an easy weeknight dinner.

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Ingredients

Scale 1x2x3x

• 4 REP Provisions Petite Chicken Breasts
• ⅓ cup Olive Oil
• 2 tbsp Orange Juice
• 1 tbsp Lemon Juice
• 1 tsp Local Honey (optional)
• 1 Shallot (finely diced)
• 4 Cloves Minced Garlic
• ½ tbsp Dried Oregano
• ½ tsp Salt
• ½ tsp Pepper
• ¾ tsp Paprika
• 2 Oranges
• 1 Lemon
• 3 Sprigs Fresh Rosemary
• 4 Sprigs Fresh Thyme
• 1 Red Onion

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Instructions

1. Preheat oven to 400° F.
2. Whisk together the olive oil, orange juice, lemon juice, honey, diced shallot, minced garlic, oregano, salt and pepper in a bowl. Set aside.
3. Thinly slice the oranges and lemons, then cut the red onion into wedges.
4. Arrange orange, lemon and red onion wedges on a 13×9 inch baking dish or sheet pan.
5. Pour ⅓ of the sauce over the citrus and red onion and toss to coat.
6. Add in the thyme and rosemary sprigs.
7. Arrange the chicken breast over the citrus and pour the remaining sauce over the chicken, rubbing it all over each breast.
8. Place the dish in the oven and cook for 45 minutes.
9. Spoon some of the pan juices over the chicken halfway through cooking.
10. Check the chicken is done when the internal temperature reaches 165° F.

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Notes

Let the chicken cool to room temperature before storing. It keeps well in the fridge for 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg