Pan-Seared Chicken with Carolina Blonde Beer & Orange Agave Sauce

Guys, I had an awesome dinner last night.

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But I also had a problem. 

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This was actually after I had turned on all the fans and used my ice cooling trick (below). It read 85* when I got home. It felt just awesome. NOT.

The other problem I had was that I was really excited about my dinner and I kind of had to make it because the chicken really needed to be cooked. (Are you noticing a trend here? I bought too much chicken too soon.) Being over a hot stove in an air conditioned kitchen can be a little intense sometimes. Being over a hot stove in a hot kitchen…well, it’s not exactly  peachy fun. But you know what makes it fun? Having an excuse to drink a beer while you drink dinner. It’s part of the recipe – you have to. And man a COLD beer tastes really good in an 81* kitchen.

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To cool things down a little, I busted out an old trick from one of my old apartments that didn’t have A/C – placing a fan behind a big bowl of ice (I just pulled out the entire ice tray. Not messin’ around folks.) Maizey plopped right down to cool off. 

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She rested and cooled while I cooked. If this is making you hot just reading about it, I’ll pause while you go get a beer. 

Ok, you ready? Good. Cheers. 

First, you take two chicken breasts and slice them horizontally across the thickness of the breast to make 4 thin breasts. Make sense? I hate thick chicken breasts – they get dry easily and don’t have ton of flavor so this is how I usually prep my chicken. Season with salt and pepper. Add a little olive oil to a pan and then add the chicken breasts once the oil starts to look shiny and hot. Cook the breasts for about 3 minutes on each side until a meat thermometer tells you they are 165 degrees (cooked through). Set aside. 

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Bonus if your house is 81 degrees, your chicken will stay warm while you prep the rest of the meal.

Next you’ll make your sauce. Saute your shallots in the pan until starting to look translucent and then add in all the liquid goodness. What? You drank all the beer you were supposed to put in the pan? You naughty thing, you were supposed to save a cup. I suppose you can open another beer. Sigh. You just can’t be trusted. 

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Let that simmer away over medium heat for 7-10 minutes until it starts to get thick.

Side note while I tell you about my new discovery. I discovered I can’t have soy – I think I told you that already so that’s not the new discovery. The NEW discovery is this: SOY-free soy sauce. Is your mind blown? 

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How about a little lesson in soy seasoning? There is soy sauce which has wheat (can’t have that), tamari which is pure soy (can’t have that) and Braggs Amino which is liquid protein concentrate derived from soy beans with amino acids added in. Can’t have that either. I was thinking about using fish sauce for my soy sauce substitute in recipes but then I found this guy hanging out at whole foods. It has a teeeeeny bit of coconut flavor but you wouldn’t know it unless you’re sitting eating it plain. And ew, that’s just gross. Don’t do that. 

Anyway, is your sauce thickened yet? Are you still paying attention? DID YOU GET ANOTHER BEER?? Ugh, kids these days. Well it’s probably thickened by now so add your chicken back in. 

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Turn the breasts to coat and then remove from the heat. Serve over rice. That’s the best part – how the rice soaks up all the goodness. I had intentions to make a salad to go with this but I had to conserve energy in the heat. So I just had chicken and rice. And the rest of my beer. Because I’m responsible and only had one. One of us has to be an adult here. 😉

Mmmm see the sauce on the chicken? Yum

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Pan-Seared Chicken with Carolina Blonde Agave Chicken
serves 2-4
slightly adapted from Iowa Girl Eats


  • 2 chicken breasts, sliced in half to make 4 thin breasts
  • extra virgin olive oil
  • salt & pepper
  • 2 shallots, thinly sliced
  • 1 cup Foothills Carolina Blonde (or a cream ale of choice)
  • 1 T agave
  • 1/4 cup soy-free soy sauce (or substitute)
  • juice of 2 oranges + 1 T zest
How to:
1. Season the four chicken pieces with salt and pepper. Preheat a few drizzles of olive oil in a sauté pan over medium-high heat. When the pan is hot, add the chicken. Cook 3 minutes each side until slightly seared and cooked through (165* internal temperature). 
2. Set the chicken aside and in the same pan, add a few more drizzles of olive oil. Add the shallots and cook until starting to look soft and translucent, 5-6 minutes. 
3. Add the beer, agave, “soy” sauce, orange juice and zest to the pan. Bring to a boil and then reduce heat to medium. Let cook 7-10 minutes until it begins to thicken. 
4. Add the chicken back to the pan with the sauce and turn to coat. Serve immediately over rice, spooning the extra sauce on top. 
5. Enjoy with the same kind of beer that you cooked with. Instant perfect pairing! 

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  • Reply
    chelsey @ clean eating chelsey

    I love that coconut aminos! I use it all the time when I go out for sushi. Well, not that I’ve gotten sushi lately now that I have a few fetuses growing inside of me. But I’m counting down the days until that can happen again!

  • Reply

    I’m curious as the how the Carolina Blonde is? I kind of want to try it!

  • Reply

    Sorry to hear about your AC woes. If it makes you feel any better, the house we’re renting has terrible insulation, so we’ve been living in a ~80 degree house too.
    Never tried that Carolina Blonde, but I have tried Carolina Strawberry (same brewery I think).

  • Reply
    Emily G.

    This looks yummy! I will definitely be trying it! Hope the air conditioner gets fixed soon 🙂

  • Reply

    This made me laugh so i am totally not criticizing, just pointing out– did you notice…”having an excuse to drink a beer while you drink dinner. It’s part of the recipe – you have to.” while you drink dinner?! My kinda girl!! 🙂 this looks delish, thanks for sharing!

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