Citrus-Braised Herbed Chicken Breasts with Rice


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Citrus-Braised Herbed Chicken Breasts with Rice

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    A warm, cozy dinner that is as easy as it is delicious. Marinate chicken in a mixture of lemons, oranges, capers and broth, then cook the entire mixture and serve over rice. 

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    Servings and Ingredients

    Serves 4
    2 medium lemons, divided
    2 medium oranges, divided
    1 (3½- to 4-lb.) pkg. fresh 100% natural bone-in, skin-on split chicken breasts
    2 c. Hy-Vee 33% less sodium chicken broth
    1 medium shallot, minced
    6 large cloves garlic, minced
    2 tbsp. Gustare Vita capers, drained
    ⅛ tsp. Hy-Vee salt, plus additional to taste
    ⅛ tsp. ground Hy-Vee black pepper, plus additional to taste
    1 tbsp. Gustare Vita olive oil
    2 c. cooked Hy-Vee instant long grain white rice, for serving
    Chopped fresh poultry herb blend (rosemary, sage and thyme), for serving

    Things To Grab

    • Citrus juicer
    • Small bowl
    • Cutting board
    • Sharp knife
    • Large resealable plastic bag
    • Large cutting board or tray
    • 6- to-8-qt. Dutch oven
    • Tongs
    • Medium saucepan


    1. Juice 1 lemon and 1 orange; place juices in a small bowl and set aside. Cut remaining lemon and orange into ½-in.-thick slices. Place chicken, lemon and orange juices and slices in a large resealable plastic bag. Add broth, shallot, garlic and 2 Tbsp. capers; seal bag. Turn bag evenly to coat chicken. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.

    2. Remove chicken from bag and transfer to a large cutting board or tray; reserve marinade mixture in bag. Season chicken with 1/8 tsp. each salt and pepper.

    3. Heat oil in a 6- to-8-qt. Dutch oven over medium heat. Add chicken with skin side down; cook for 8 to 10 minutes or until golden brown, turning halfway through.

    4. Add reserved marinade mixture to Dutch oven with chicken. Bring to a boil; reduce heat to medium-low. Cover and gently simmer for 20 to 25 minutes or until chicken reaches 165 degrees.

    5. Serve chicken on rice; drizzle with cooking liquid and sprinkle with fresh herbs, if desired. Season to taste with additional salt and pepper.

    Nutrition facts


    720 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 215mg
    • Sodium: 700mg
    • Total Carbohydrates: 36g
    • Protein: 82g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%