Chicken and Rice L Orange
Elevate your weeknight dinner game with Chicken and Rice L’Orange, a vibrant one-pan meal that combines tender, golden-seared chicken thighs with fragrant, citrus-infused rice. This recipe’s unique pairing of fresh orange juice, zest, and a hint of honey creates a delightful balance of sweet and savory flavors, while aromatic thyme and garlic add depth. The rice cooks to perfection in a blend of chicken broth and orange juice, soaking up every drop of flavor, as the chicken finishes cooking in the same pan. Topped with a sprinkle of fresh parsley, this dish is as visually stunning as it is appetizing. Perfect for busy evenings, this foolproof, 40-minute recipe delivers comforting, zesty flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon thyme leaves (fresh)
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and in the same pan, add the butter. Once melted, stir in the diced onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the rice and toast lightly in the pan for 1-2 minutes, ensuring it is well coated with the butter and aromatics.
Pour in the chicken broth, orange juice, orange zest, thyme, soy sauce, honey, salt, and pepper. Stir well to combine the ingredients.
Return the chicken thighs to the pan, skin-side up, placing them on top of the rice mixture. Cover the pan with a tight-fitting lid and reduce the heat to low.
Simmer for 25-30 minutes until the rice is tender, the chicken is cooked through (internal temperature of 165°F/74°C), and most of the liquid is absorbed.
Before serving, fluff the rice gently with a fork and garnish with fresh parsley. Serve hot and enjoy your Chicken and Rice L'Orange!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 45.0 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
