Sazón Chicken Breasts
Updated April 11, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, minced
- ¼cup fresh orange juice, from 2 small oranges (preferably mandarin)
- 2tablespoons olive oil
- 2tablespoons homemade or store-bought basic sazón seasoning
- ½teaspoon kosher salt
- ½teaspoon black pepper
- 4medium boneless, skinless chicken breasts (about 1 ½ pounds), trimmed of excess fat
Nutritional analysis per serving (6 servings)
189 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 26 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
- Step 2
Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
- Step 3
Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
- Step 4
Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.
Private Notes
Comments
Maybe stop telling people to marinate things in plastic bags, and recommend glass containers or reuseable silicon bags instead?
I marinaded the chicken for nearly 24 hours and it turned out wonderfully when cooked as directed! I did slice the breasts in half before putting them in the marinade to reduce time needed in the pan, and also took them out of the fridge ~1 hour before cooking. The finished product was great on its own as a main course, and even worked sliced on a sandwich. You could shred them and make great tacos. I will make these again.
As others shared, not enough marinade. Definitely agree about doubling or even tripling marinade. Homemade Sazon blend was easy to make. I will try again, but maybe grill next time. Served with steamed veggies and couscous on the side.
Mine did not look like this. It wasn’t as orange or as saucy, although I doubled the marinade and put it all in the pan to cook. It still was amazingly delicious.
This was a good weeknight meal but nothing special.
I was skeptical that the marinade wouldn't burn so I cooked the chicken over medium heat for the first 10 minutes, and it came out great! Flipping every two minutes helped, too.
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