Citrus Chicken with Rice - one pot

One pot meal, very easy and fast.

Servings: 4     Prep time: 10 min     Cooking time: 40 min
Utensils: Large sauté pan with lid

Citrus Chicken with Rice
2 tsp olive oil
4 chicken breast - boneless skinless
1 small onion - sliced
˝ cup dry white wine
˝ cup water
1 cup chicken broth
1 cup rice
1 orange - zest and juice
1 dash of allspice
2 tab chopped chives
1 tsp sea salt
˝ tsp pepper
2 sprigs saffron - optional
fresh leaf parsley - chopped - for serving


Salt & pepper chicken breast. Add olive oil & sear chicken breast in sauté pan at med-hi until slightly under cooked. Remove from pan and set aside. Add onion to pan and toss. Deglaze pan with wine, water & chicken broth. Add the remaining ingredients and rice, bring to boil, stir several times to get evenly mixed, for about 3 min. Return chicken breast to the pan, cover and reduce heat to very low for 20 min then turn the heat off, leave covered until the rice is tender and has absorbed all the liquid. Serve with an orange slice and fresh chopped parsley for decoration.

Alternative Recipe Ideas

  • Two or three stems of saffron add a nice flavor addition to the rice.
  • In season add almost any fresh garden herb can be added for a little variation: thyme, basil, rosemary, etc.
  • For a strong citrus flavor add the juice of a lime or lemon to the orange juice. I have also used grapefruit.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm