How To Make Skillet Citrus Chicken Tenders
In just 30 minutes, you can whip up these deliciously zesty and flavorful citrus chicken tenders! It’s seared with orange and lemon for a tangy dish.
- 1.75lbschicken tenderloins,or chicken breasts, sliced into strips
- 2tbspolive oil,divided
- salt and freshly ground black pepper
- 3garlic cloves,minced
- 1tbspall-purpose flour
- 1cupchicken broth,low-sodium
- 1tbsporange zest
- ¼cuporange juice,fresh
- 2tsplemon zest
- 3tbsplemon juice,fresh
- 2tbspfresh parsley,chopped
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of chicken tenders with salt and pepper.
Add half of the chicken to the skillet, then cook for about 2 to 3 minutes per side, or until cooked through and golden brown.
Transfer the chicken to a plate, cover with aluminum foil, then repeat the process with the remaining half of the chicken tenders. Remove remaining chicken from skillet and also transfer to a plate.
Melt 1 tablespoon of butter in the now empty skillet, then add the garlic and sauté for 15 seconds. Add the flour, then cook for 1 minute, stirring constantly.
Slowly pour in the chicken broth, orange juice, and lemon juice while scraping up the browned bits from the bottom of the pan, stirring constantly.
Allow the mixture to simmer, stirring frequently for 3 minutes, or until reduced and thickened slightly.
Stir in the remaining 2 tablespoons of butter, orange zest, and lemon zest.
Return the chicken to the skillet, toss with the sauce, then sprinkle with parsley.
Serve warm, and enjoy!
- Calories: 563.56kcal
- Fat: 38.00g
- Saturated Fat: 10.48g
- Trans Fat: 0.28g
- Monounsaturated Fat: 16.31g
- Polyunsaturated Fat: 6.26g
- Carbohydrates: 30.24g
- Fiber: 2.33g
- Sugar: 2.70g
- Protein: 25.21g
- Cholesterol: 84.85mg
- Sodium: 787.32mg
- Calcium: 47.52mg
- Potassium: 457.53mg
- Iron: 2.21mg
- Vitamin A: 66.87µg
- Vitamin C: 16.35mg
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