Chicken Dijon with Citrus

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.

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.

Pro-Tips:

• 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.

Variations:

• 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.

Storage:

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.

Freezing:

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.

More orange recipes to try:

• Candied Citrus Peel
• Soused Irish Whiskey Orange Bundt Cake
• Aromatic Duck Rillettes (yes, it’s got orange in it!)
• Orange Currant Breakfast Scones
• Tropical Blood Orange Smoothie

More skillet dinner recipes:

• Kielbasa and Sauerkraut Skillet Dinner
• Irish Banger Skillet
• Cajun Skillet Jambalaya
• Lemon Artichoke Chicken Skillet
• Sausage Sauerkraut Skillet Dinner (Choucroute Garnie)
• Young Chicken in a Cast Iron Skillet