Florida Keys-Style Citrus Chicken

READY IN: 35mins
Recipe by Feast Your Eyes

My family loves citrus with chicken and this recipe not only uses the juice and zest of oranges, but lemons and limes as well. Chicken breast halves are browned in olive oil and butter, simmered in a citrus juice flavored with honey, fresh thyme, garlic, and ground ginger, and then topped with orange segments and chopped chives. The taste and aroma of this Florida Keys inspired citrus chicken dish will explode in mouth-watering delight. This flavorful citrus sauce works equally well with fish or pork.

Top Review by Sydney Mike

ABSOLUTELY GREAT! We really savored the combo of citrus flavors in this chicken recipe & found it equally as wonderful the 2nd time around! Served it with a combo of brown rice & peas! Definitely a keeper of a recipe! [Made & reviewed in New Kids on the Block tag]

Ingredients Nutrition


  1. Thoroughly wash the chicken; pat dry with paper towels. Set aside.
  2. Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
  3. Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
  4. To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
  5. Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
  6. To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.

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