Chicken with Orange and Garlic

Pat the chicken breast halves dry with paper towels and season both sides evenly with salt.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Place the seasoned chicken breasts in the hot skillet and cook for 6–7 minutes per side until golden brown and cooked through (internal temperature 165°F).

Transfer the cooked chicken to a plate and set aside.

In the same skillet, add the minced garlic and sliced green onions, stirring constantly for about 30 seconds until fragrant.

Pour in the chicken broth and orange juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Add a dash of hot sauce and stir to combine, then return the chicken breasts to the skillet.

Simmer for 3–4 minutes, turning the chicken once to coat it with the orange-garlic sauce.

Transfer the chicken to serving plates and spoon the pan sauce over each piece, then garnish with fresh minced parsley.