Recipe courtesy of Kathleen Daelemans

Chicken with Quick Citrus Pan Gravy

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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2 (8-ounce) boneless, skinless chicken breasts, lightly pounded

Coarse salt and cracked black pepper

2 teaspoons olive oil

4 garlic cloves thinly sliced

1/2 cup orange juice

1 teaspoon fresh thyme leaves


  1. Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary.
  2. Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.

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