Chicken Breasts With Tangerines

This dish cooks in 20 minutes — but it's far from the same ol' thing.

When it comes to chicken, breasts are one of the lowest-calorie cuts. And when the skin is removed, they have the least amount of saturated fat.

Total Time:
Level: Easy
Serves: 4
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  • 4 6-oz boneless, skinless chicken breast halves, halved crosswise, trimmed
  • 1 tsp. coarse salt, plus a pinch
  • black pepper
  • 2 tbsp. olive oil
  • 1 large shallot, finely chopped
  • ½ c. dry white wine
  • ½ tsp. red pepper flakes
  • 1 tbsp. thyme leaves (or heaping ¼ tsp. dried thyme)
  • ⅔ c. low-sodium chicken broth
  • 5 small tangerines or clementines, 4 quartered (do not peel), 1 juiced
  • 1 ½ tsp. lemon zest, plus 3 tbsp. juice (1 large lemon)
  • ¾ c. pitted dates, halved
  • ¾ c. pitted green olives


  1. Season chicken with ½ tsp salt, plus pepper to taste. Heat oil in a large straight-sided skillet over high heat until shimmering. Brown chicken pieces on one side, about 4 min. Transfer to a plate.
  2. Reduce heat to medium. Add shallot and remaining ½ tsp plus a pinch of salt. Cook, stirring occasionally, until shallot begins to soften, about 2 min. Add wine, red pepper flakes, and half of thyme (or all of dried thyme), and cook until liquid is reduced by half, about 1 min.
  3. Add broth, tangerine juice, and lemon zest and juice. Bring to a simmer, scraping up any brown bits from bottom of pan. Add tangerines, dates, olives, and chicken (browned sides up), along with any juices.
  4. Cover and simmer over low heat until chicken is cooked through and tangerines and dates are softened, about 6 min. (Thicker chicken pieces may take 1 or 2 min more.) Stir in remaining thyme. Transfer to a platter. Spoon juices on top.

440 cal, 15 g fat (2 g saturated), 41 g protein, 37 g carb, 25 g
sugar, 6 g fiber, 983 mg sodium, 124 mg cholesterol per serving

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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