Name: Spiced Citrus Chicken
Total time: 50 min
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons minced shallot; 1 teaspoon sugar; 1 teaspoon grated orange zest; 1/2 teaspoon grated lemon zest plus 2 tablespoons juice; 1/4 teaspoon table salt; 1 1/2 teaspoons table salt; 1 1/2 teaspoons ground cumin; 3/4 teaspoon ground cinnamon; 1/2 teaspoon pepper; 1/3 cup all-purpose flour; 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh cilantro leaves

Why This Recipe Works

For a weeknight meal that elevated lean chicken breasts, we turned to a bold citrus vinaigrette. Pounding the chicken breasts to an even thickness ensured that they cooked at the same rate and stayed juicy. A little cinnamon and cumin rubbed onto the chicken added deep flavor and the heady aroma of warm spice to the dish. Dredging the seasoned breasts in flour before searing protected their exteriors from becoming tough. Plus, the seared flour created a textured surface for the vinaigrette to cling to. For an intense hit of citrus flavor in the dressing, we used lemon juice enhanced with both lemon and orange zest. Slicing the cooked chicken before topping it with the vinaigrette made each bite well seasoned. A sprinkling of cilantro added a fresh herbal counterpoint to finish it off.

Before You Begin

We recommend using a rasp-style grater to grate the citrus zest.

Instructions

for the dressing

Combine all ingredients in bowl; set aside.

for the chicken

Combine salt, cumin, cinnamon, and pepper in small bowl. Spread flour in shallow dish. Place chicken between 2 sheets of plastic wrap. Using meat pounder, gently pound thick part of breasts to ¾-inch thickness.

Sprinkle spice mixture all over chicken. Working with 1 breast at a time, dredge in flour, shaking off excess, and transfer to large plate.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chicken to skillet and cook until well browned and registering 160 degrees, about 8 minutes per side. Transfer to carving board and let rest for 5 minutes.

Slice chicken crosswise on bias and transfer to serving platter. Stir dressing to recombine and spoon over chicken. Sprinkle with cilantro and serve.