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Recipes

Chicken Breasts with Citrus Pan Sauce

By Brooke Dojny and Melanie Barnard

Recipe information

  • Yield

    4 Servings

Ingredients

4

bone-in chicken breast halves with skin

5

teaspoons ground cumin, divided

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4

tablespoons olive oil, divided

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2

garlic cloves, pressed

1

/2 cup chicken broth

1

/2 cup orange juice

1

/4 cup fresh lemon juice

2

teaspoons grated orange peel

1

1/2 teaspoons grated lemon peel

1

/3 cup chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.

    Step 2

    Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.

    Step 3

    Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.

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