Chicken Dijon with Citrus

A skillet of Dijon chicken with orange segments in a citrusy Dijon sauce.

Chicken Dijon with fresh citrus is a simple but delicious skillet dinner ready to eat in under an hour. This chicken Dijon recipe uses boneless skinless chicken, leeks, Dijon mustard and sweet oranges for an irresistible skillet chicken breast with a flavorful pan sauce.

“Sunkist Growers have sponsored this post. All thoughts and opinions are my own.”

A photo of fresh oranges and greenery.

I’m always looking for new chicken recipes. Things that are quick, easy, flavorful and preferably cooked in a single pan. That’s why I love this skillet chicken breast. It takes just one pan to make this chicken dijon recipe using a handful of fresh oranges, and the flavors are tangy and bright.

Fresh citrus shines in the winter months thanks to its vibrant flavor, immune-boosting vitamin C, and sweet, tangy aroma, offering a taste of sunshine during the cold season.

I use fresh citrus regularly in everything from an on-the-go breakfast like this Blood Orange Smoothie, to my Citrus Salad with Fennel and Orange and these indulgent Cardamom Orange Rolls.

This citrusy chicken dijon uses oranges in a savory way that is irresistible.

Why you’ll love this recipe:

  • It can be made in one large skillet.
  • There’s enough to feed the whole family.
  • It’s special enough for company, and easy enough for weeknights.
  • Ready to eat in under an hour.
  • You can use any type of oranges you like.
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  • Chicken Breasts – I used boneless skinless chicken breasts as they will cook faster than the bone-in variety.
  • Flour – to dredge the chicken in for sauteing and giving the breasts a golden crust.
  • Salt – use regular iodized salt or kosher salt.
  • Black Pepper – freshly ground will give you the best flavor.
  • Cayenne Pepper – for a slight heat – it doesn’t dominate as it’s only in the flour dredge.
  • Olive Oil – to sear and brown the chicken breasts. No need to use extra virgin olive oil or fancy finishing oils.
  • Leeks – are alliums that are softer and milder than onions or garlic. Their long stalks are dark green at the end and pale green at the root. Their layers often collect dirt as they grow and must be cleaned thoroughly before cooking with them.
  • Butter – for enriching the Dijon citrus sauce.
  • Orange Juice – I recommend freshly squeezed orange juice (if you have enough citrus on hand).
  • Chicken Stock – use low-sodium canned broth or my Easy Leftover Rotisserie Chicken Stock.
  • Vermouth – optional, but it gives the citrus chicken an elevated flavor.
  • Whole Grain Dijon Mustard – this type of Dijon mustard has whole mustard seed, so it isn’t smooth. It’s sometimes called Pommery mustard, and there are many brands that sell it.
  • Honey – for just a hint of sweetness in the Dijon chicken sauce.
  • Thyme – I used fresh herbs, but you can also substitute ½ teaspoon of dried thyme.
  • Fresh Oranges – I used a combination of Blood Oranges, Cara Cara and Navel Oranges, but you can use whatever you have available.
  • Cornstarch and Water – to make a slurry; used as a thickener for the sauce.
Slicing into fresh SunKist oranges.

This chicken dijon recipe comes together pretty quickly, so I recommend segmenting the oranges and cleaning the leeks before you begin cooking.

How to segment oranges:

  1. Use a sharp paring knife to trim the tops and bottoms of the oranges.
  2. Use the knife to cut from top to bottom, running along the natural curve of the fruit to remove the peel and white pith so that the orange pulp is exposed.
  3. Slice between each segment, as close to the membrane as you can, to free the orange supremes.

Click here for detailed instructions on supreming citrus.

Set the orange supremes aside while you continue with the rest of the Chicken Dijon.

How to clean leeks:

  1. Trim the root and dark green parts from the leeks. • Slice the leeks in half, lengthwise, then cut them into ½” pieces crosswise.
  2. Transfer the leeks to a large bowl of cool water. Swish the leeks in the water to loosen any dirt or debris.
  3. Dirt will fall to the bottom of the bowl, so don’t dump the leeks into a strainer. Instead, lift them from the bowl and transfer them to a salad spinner. Spin until the leeks are completely dry.

Step-by-step directions:

  1. Combine the flour, salt, pepper and cayenne pepper in a shallow bowl. Dredge the chicken breasts in the flour mixture to coat.
  2. Saute the chicken breasts in a skillet over medium-high heat with the olive oil for 4-5 minutes until lightly browned. Flip and continue to cook for 3-4 more minutes. Transfer to another dish.
  3. Lower the heat to medium and melt butter in the same pan. Stir in the leeks and cover the pan for 4-6 minutes until the leeks are softened and translucent.
  4. Stir in the Dijon mustard, honey, thyme, chicken stock, orange juice and vermouth to blend and increase the heat to a boil. Scrape the bottom of the pan to loosen any crispy browned bits (a.k.a. fond).
  5. Reduce the temperature to a simmer and use a pair of tongs to transfer the chicken back to the skillet and nestle them into the sauce. Cover and cook for 5-8 more minutes until the chicken breasts are cooked through.
  6. Mix the cornstarch and water into a smooth slurry and stir it into the Dijon chicken sauce. Let it come to a boil and cook for one minute until the sauce thickens.
  7. Add the orange segments and heat to warm through. Serve over orzo, egg noodles or steamed rice.
Dredging chicken breasts in seasoned flour.


  • I recommend using a large 10 to 12″ skillet with high sides and a tight-fitting lid for this recipe. You want the skillet large and deep enough to handle the chicken Dijon, vegetables, citrus, and silky sauce.
  • When cooking the leeks, you want them to soften and become slightly translucent, not brown. Be sure to cook over medium heat to avoid that.
  • If using store-bought orange juice, use one without added calcium. The mineral will settle in the sauce and is unpleasant.
  • I recommend using low-sodium chicken broth or homemade for the sauce in order to control the salt content in the recipe. Regular chicken broth is salty, and as the sauce simmers it reduces and concentrates the flavor, which can make the Dijon chicken sauce too salty.
  • Dress up the citrus chicken with chopped fresh parsley for more freshness.
Pan frying the chicken breasts in a large skillet.


  • If you don’t have vermouth, you can substitute white wine. If you don’t want to use alcohol, omit it.
  • For a faster version of Chicken Dijon, use chicken cutlets (they’re thinner than full chicken breasts as they are pounded thin and will cook quicker.
  • Substitute other chicken pieces for the breasts. This works well with bone-in or boneless chicken thighs.
  • Swap chicken for pork chops (bone-in or boneless) for a variation on this skillet dinner recipe. You don’t need to dredge pork chops; season with salt and pepper and brown them in the pan. Add them to the orange Dijon sauce to finish cooking.


Chicken Dijon is best served the day you make it, but you can store leftovers in an airtight container in the refrigerator for 3-5 days.

Reheat over a low simmer on the stovetop or microwave.

Adding chicken back to the pan with a few pats of butter.
Add chicken breasts back to the pan to finish cooking.


If you want to make the skillet chicken breast ahead to freeze, you can. However, refrain from adding the fresh orange segments until you’re ready to serve.

Freeze this Dijon chicken recipe in airtight containers for 2-3 months—Defrost before reheating.


Can I halve or double the recipe?

Yes. However, if you double the recipe, you’ll need a BIG pan.

Can I make dijon chicken in advance?

Yes, you can make it in advance and reheat it over medium heat until warmed through.

Can I use other types of oranges?

Yes! Feel free to substitute other Sunkist citrus varieties in this recipe! It would be good with valencia oranges, tangerines, tangelos, or even mandarins.

Serving the skillet of Dijon Chicken.

What to serve with Orange Dijon Chicken:

Chicken Dijon recipe served in a skillet.
Serving the Dijon citrus chicken over a bed of orzo pasta.
A plate of Dijon Chicken with citrus and orzo.
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5 from 9 votes

Dijon Chicken with Fresh Citrus

This easy skillet chicken breast with fresh citrus is ready to eat in under an hour and makes a vibrant, wintry family meal. Delicious with cooked orzo or other sides.
Author: Lisa Lotts
Course Main Course
Cuisine French
Keyword chicken, orange
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 1 10 to 12-inch skillet with tight-fitting lid



  • 4 boneless skinless chicken breasts
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks
  • 1 cup orange juice preferably freshly squeezed
  • 1 cup chicken stock from rotisserie chicken or low sodium canned
  • 3 tablespoons vermouth optional
  • 2 tablespoons whole grain dijon mustard
  • 1 tablespoon honey
  • 1 bunch thyme sprigs
  • 2 large oranges sliced into supremes
  • 1 tablespoon cornstarch
  • 1 tablespoon water



  • Slice 2 leeks in half lengthwise, then cut into ½” pieces crosswise. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
  • Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.


  • In a shallow bowl, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne pepper Whisk to combine.
  • Pat the chicken dry with paper towels and dip them into the flour mixture to coat them thoroughly.
  • Add 1 tablespoon olive oil to the skillet and heat over medium-high heat. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.


  • Turn the heat down to medium and add 1 tablespoon butter to the skillet. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
  • Stir in 2 tablespoons whole grain dijon mustard, 1 tablespoon honey, 1 bunch thyme sprigs, 1 cup chicken stock from rotisserie chicken, 1 cup orange juice and 3 tablespoons vermouth, and turn up the heat to bring the sauce to a boil.
  • Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
  • To thicken the sauce, mix 1 tablespoon cornstarch and 1 tablespoon water to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
  • Stir in the 2 large oranges that have been sliced into supremes to warm them through.
  • To serve, spoon the cooked orzo, egg noodles or steamed rice onto a plate. Top with a chicken breast and spoon the orange dijon sauce.


  1. To supreme oranges, use a sharp paring knife to trim the tops and bottoms of the oranges.
  2. Use the knife to cut from top to bottom, running along the natural curve of the fruit to remove the peel and white pith so that the orange pulp is exposed.
  3. Slice between each segment, as close to the membrane as you can, to free the orange supremes.


Calories: 400.8kcal | Carbohydrates: 45.11g | Protein: 29.55g | Fat: 10.8g | Saturated Fat: 3.22g | Polyunsaturated Fat: 1.32g | Monounsaturated Fat: 4.76g | Trans Fat: 0.13g | Cholesterol: 81.64mg | Sodium: 913.91mg | Potassium: 895.4mg | Fiber: 4.14g | Sugar: 20.97g | Vitamin A: 1302.19IU | Vitamin C: 88.51mg | Calcium: 91.44mg | Iron: 2.81mg

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  1. 5 stars
    Happened to have all the ingredients on hand so made this tonight. DELISH! Simple and wonderfully yummy dish!

  2. Pat+Stoddard says:

    5 stars
    The first time I made it with chicken breasts and tonight I made it with bone in thighs and both were delicious. I bought leeks for the recipe but when I make it again I’ll use a purple onion or a shallot. It’s the first time I’ve cooked with leeks. I don’t know why they are so expensive ($3.99 for 2) but I think I would enjoy a 30 cent onion just as well.
    It would be a great meal for company, very festive looking and unique.

  3. I have made this twice now in the past 2 weeks First with thighs and second time with breasts. It is delicious!! I have only purchased naval oranges but am a cara fan now!

  4. 5 stars
    This was really a huge hit for dinner at my house! The combination of sauces are so amazing! I can’t wait to make it again!

  5. 5 stars
    We have been eating oranges non stop lately! We have several on hand to try making this recipe. Looks delicious!

  6. Jessica Formicola says:

    5 stars
    The flavor of this chicken is out of this world! I can’t wait to make it for dinner this week!

  7. 5 stars
    This Orange Chicken sounds so amazing. I can imagine how juicy the Sunkist Oranges will be.

  8. 5 stars
    What a wonderful sounding dish! I can’t over how gorgeous those oranges are too!

  9. 5 stars
    This is a beautiful dish. Can’t wait to try it.