Citrus-Charred Chicken with Olive-Orange Pan Glaze

Ingredients

• boneless chicken thighs1.5 lb
• salt1 tsp
• black pepper1/2 tsp
• olive oil2 tbsp
• orange zest1 tsp
• orange juice1/2 cup
• green olives, chopped1/3 cup
• garlic, minced3 cloves
• red pepper flakes1/4 tsp
• baby arugula3 cups

Method

1. 1Pat the chicken dry and season with salt, pepper, and orange zest.
2. 2Heat olive oil in a wide skillet over medium-high heat and sear the chicken until deeply browned, about 4 minutes per side.
3. 3Lower the heat to medium, add garlic and red pepper flakes, and stir for 20 seconds until fragrant.
4. 4Pour in the orange juice and let it bubble for 2 minutes, scraping up the browned bits.
5. 5Add the chopped olives and simmer until the sauce turns glossy and lightly syrupy and the chicken is cooked through.
6. 6Toss the arugula with the pan juices for a fast wilt, then serve the chicken with the sauce spooned over the top.

Tips

• Use thighs for the most forgiving weeknight result, but keep the skillet hot for a strong sear.
• If the glaze reduces too quickly, add a splash of water to keep it saucy.
• A few extra orange zest shavings at the end make the flavor pop.

Nutrition