Our citrus chicken marinade recipe combines grapefruit and oranges in a creamy sauce. Tinged with a touch of rosemary, this creamy marinade turns any chicken into a showstopper!
When I crave something fancy and indulgent, yet remarkably easy to make, this creamy double citrus chicken is my go-to dish. It's an outstanding blend of tangy citrus flavors in a creamy, savory sauce 1435.74 transforms humble bone-in chicken thighs (or chicken breasts, whatever floats your boat) into something extraordinary.
The bursts of grapefruit and orange in every bite perfectly balances the richness of the cream sauce, creating a flavor combination that practically dances on the tongue. And when you make it in a cast iron pan, you can easily take this one-pan dinner from the stovetop into the oven!
For my citrus chicken, I use both grapefruit and oranges, because I find that their sweet and zesty flavors not only brighten up the chicken but also infuse a freshness that can't be beaten. Whether served over a bed of fluffy rice or alongside some crisp, seasonal vegetables, this dish a guaranteed crowd-pleaser.
Cooking this meal is like a little celebration — a way to bring some sunshine into my dining room no matter what the weather is like outside. It's a simple yet satisfying dish that's perfect for a weeknight dinner or a special occasion. And the best part? It's a meal that looks as incredible as it tastes, with the vibrant citrus hues adding a dash of color to your plate.
Ingredients
- Bone-in Chicken Thighs: Bone-in and skin-on for juicy tenderness and rich flavor. Feel free to use boneless thighs or chicken breasts, reducing the cooking times to 15-20 minutes total.
- Citrus Marinade: Infuses the chicken with vibrant citrus flavors, adding tanginess and freshness. Use my recipe, or go with your favorite store-bought mix.
- Citrus Fruits (Orange and Grapefruit): Peel and section them to garnish the dish and add bright, tangy notes without any bitterness.
- Honey: Adds a touch of sweetness to balance the citrus acidity and enhance overall flavor.
- Heavy Cream: Creates a luxurious and creamy sauce, complementing the tanginess of the citrus marinade. You can use rice cream as well.
- Rosemary: Provides aromatic depth and complements the citrus flavors in the dish.
- Pomegranate Seeds: Garnish that adds pops of color and a fruity flavor to the dish.
See the recipe card for exact quantities.
Equipment
- Citrus Juicer
- Zester or Grater
- Measuring Spoons & Cups
- Skillet
- Thermometer
- Wooden Spoon or Spatula
This is my favorite citrus squeezer. I think it's beautiful and versatile and it makes me feel fancy!
My favorite zester. I use this all the time and it never dulls!
Step-by-Step Instructions for Citrus Marinated Chicken Recipe
Prepare the Chicken Marinade
For the perfect citrusy dressing for your chicken, make my Citrus Marinade for Chicken in advance. You can find the recipe here. Be sure to set-aside any remaining marinade. Marinate the chicken in your mixture for a couple of hours before cooking.
Prepared Roasted Chicken
Once marinated, heat the oven to 400 °F. Next, heat the oven-safe skillet over a medium-low flame. Place the chicken in the pan, skin-side down, and let it sizzle softly for 10 minutes in order to make the skin crispy. After that, turn the chicken so it's skin-side up and spoon the remaining marinade over the top. Pour the heavy cream over the chicken. Finally, place the fruit and rosemary under and around the chicken, and add salt and pepper to taste.
Put the chicken dish into the oven. When it is almost completely cooked, add more rosemary and drizzle honey over it for added sweetness. Then, place back into the oven until the chicken reaches an internal temperature of 160°F.
Putting it all together for the Perfect Citrus Roast Chicken
After removing the roasted, citrusy chicken from the oven, add pomegranate seeds, fresh zest of citrus, and a little more rosemary for garnish and presentation. It pairs wonderfully with a side of roasted potatoes or fluffy rice pilaf, and a crisp green salad.
Storage and Freezer Instructions
After serving, allow the chicken to cool before refrigerating it. Ensure it reaches room temperature within 2 hours. Transfer leftovers to an airtight container, labeling it with the date for easy reference. Stored this way, the creamy double citrus chicken maintains its deliciousness in the fridge for up to 3 days.
To freeze, ensure the chicken has cooled completely before packaging. Wrap individual portions in plastic wrap and place them in a freezer-safe zip-top bag. Label the bag with the date for organization. When ready to enjoy again, thaw the chicken in the fridge overnight. Reheat gently in the microwave or oven until heated, being careful not to overheat and dry out the chicken.
Top Tips
When I make Creamy Double Citrus Chicken, there are a few pointers I always keep in mind to ensure it turns out delicious.
Firstly, properly season your chicken breasts with salt and pepper, and don’t rush the browning process. This step is crucial for developing flavor. When cooking the chicken, ensure it has a nice, golden sear before flipping it over.
Remember to use fresh lemons and oranges for the citrus sauce; the zest and juice from fresh fruit really make the sauce bright and tangy.
For a smooth, rich texture, I like to incorporate full-fat cream into the sauce. It balances the acidity and adds a beautiful creaminess to the dish.
Always taste as you go, especially after adding the citrus juice and before serving. This helps me adjust the seasoning perfectly. If the sauce tastes too tart, a touch of honey can help.
Lastly, to thicken the sauce, I use a simple flour or cornstarch slurry, whisking it into the simmering sauce until it reaches the desired consistency.
Accompanying Dishes and Serving Suggestions
When planning a meal centered around this creamy double citrus chicken, the goal is to enhance its creamy, tangy flavor. For vegetables, options like air fryer grilled asparagus, roasted carrots, or sautéed Swiss chard lightly seasoned with olive oil, salt, and pepper offer a delightful contrast while keeping the chicken as the star.
Pair the chicken a heartier option like garlic mashed potatoes or rice pilaf for comfort, and lighter alternatives like quinoa salad for a refreshing meal. These choices serve as excellent vehicles for soaking up the cream sauce.
For the perfect salad, pair this chicken with my citrus salad or a garden salad with lemon vinaigrette. A salad with ripe tomatoes and fresh mozzarella provide a refreshing crunch and burst of flavor to offset the creamy chicken.
To soak up all the chicken marinade, accompany the dish with a crisp slice of Italian sourdough bread, offering a satisfying way to mop up any remaining sauce.
For another tangy and satisfying chicken recipe, try Chicken Scarpariello with sweet peppadew peppers.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Creamy double citrus chicken
Equipment
- Zester or Grater
- Measuring Spoons & Cups
- Skillet
- Thermometer
- Wooden Spoon or Spatula
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup citrus marinade
- 1 orange peeled and sectioned
- 1 tablespoon honey
- 2 sprigs fresh rosemary and more, for garnish
- Pomegranate seeds for garnish
- 1 grapefruit peeled and sectioned
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 400°F.
- Pat chicken dry and season with salt and pepper.
- Marinate chicken in citrus marinate for a minimum of 1 hour, or overnight for best results.
- In oven-safe skillet, cook chicken skin-side down over medium-low heat for 10 minutes.
- Flip chicken skin-side up. Add the remaining citrus marinade, cream, citrus slices and rosemary to the skillet.
- Bake at 400 F for 20 minutes.
- Remove from the oven. Discard rosemary. Drizzle honey over the chicken.
- Bake for 10 more minutes until chicken is 160 F.
- Garnish with pomegranate seeds, citrus zest, and fresh rosemary.
Nancy says
This sounds good. Have not made it yet. The picture of it looks like it is burned though…
kseniaprints says
Nope, just camera settings making things look darker 😉