If you’ve been reading this blog for any length of time, you likely know that we eat a lot of chicken. I’ve shared over 100 chicken recipes here on the blog and there isn’t an end in sight. This chicken is sweet, slightly tangy and incredibly tender. I’ve made this recipe with breasts and thighs, with orange and with lemon. The orange version is my favorite, but they are both delicious. My kids flipped for this chicken and my oldest son thanked me for making “his favorite chicken” again. (Take this with a grain of salt though, they each have about 50 favorites.)
I have a notebook full of chicken ideas and there are always more recipes that cross my path to try. If YOU have a favorite chicken recipe, feel free to email me. I might want to try yours too. I served this chicken with roasted potatoes the first time I made it and I chopped it up over rice the second time I served it. We liked it both ways.
- 1 lb boneless skinless chicken thighs or breasts
- zest of 1 large orange or 2 medium lemons about 1 tablespoon zest
- juice of 1 large orange or 2 medium lemons about 1/3 - 1/2 cup total
- 1 cup flour I used brown rice flour
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 tablespoons olive oil
- 1 tablespoon brown sugar
- Preheat oven to 350. If the pieces of chicken are more than 1/2" thick, place them in a heavy freezer ziploc bag and pound them thinner. Combine the flour, paprika and salt in a flat bottomed bowl or pan. Whisk together and then drop each piece of chicken in the flour and flip to coat well.
- Heat the oil over medium high heat in a large flat skillet. Place each piece of chicken in the oil and brown for about 2 minutes on each side. Remove the chicken and place in a 9x13 baking pan. Pour the citrus juice in the hot skillet stir to de-glaze and scrape up all the browned bits. Pour this mixture over the chicken. Sprinkle with the zest and the brown sugar. Bake for 30 minutes. Enjoy!