One-Pot Citrus Chicken with Jasmine Rice and Fresh Thyme

With only a few ingredients, this dish is economical and Some Kinda Good!

Cooking with citrus makes me feel happy. Whether it’s lemons, limes or oranges – there are so many ways to add bright pops of color and flavor to baked goods and even savory dishes, Chili-Lime Jalapeno Corn or Blueberry Lemon Bundt Cake to name a few.  This one-pot chicken dish is a new favorite, perfect for weekend or weeknight cooking and great for serving to company! When served directly from the pan, this dish makes a beautiful presentation. Enjoy.

This bright citrus chicken pairs perfectly with Pinot Grigio or Sauvignon Blanc.

One- Pot Citrus Chicken with Jasmine Rice and Fresh Thyme
serves 4


  • 2 pounds boneless skinless chicken thighs (about 4 – 5)
  • Medium onion, diced
  • 4 cloves garlic, finely chopped
  • 1 1/2 cups jasmine rice
  • 3 cups chicken stock
  • 1/2 large lemon, plus zest
  • 2 clementines, such as Cuties, plus juice and zest
  • 4 sprigs of fresh thyme 
  • 1 Bay Leaf
  • 1/3 cup chopped fresh parsley
  • 4 tablespoons butter 
  • Olive oil
  • Kosher salt
  • Black Pepper

Set a large skillet with a tight fitting lid over medium-high heat, with 2 tablespoons of olive oil. Liberally salt and pepper chicken thighs on both sides. Using a microplane, zest 1 clementine and 1 tablespoon of lemon zest. Slice lemon and clementines into rounds, reserving a half of one clementine for juicing.

Once hot, add chicken and brown on both sides (about 2 minutes per side). You are not cooking chicken all the way through. Remove from skillet to a plate.

In the same skillet, add onions, rice. Cook, stirring, 1 minute. Add garlic and butter and stir for 30 seconds. Add fresh thyme, bay leaf and chicken broth. Nestle chicken thighs back in the pan. Add lemon and clementine slices into the pan and squeeze the juice of the other half clementine over. Reduce heat to medium-low. Cover and cook for 10 – 15 minutes or until liquid is absorbed. Watch closely, to prevent rice from getting too brown on the bottom. Remove thyme sprigs and bay leaf, discard. Garnish with parsley. Serve with roasted vegetables and/or a fresh garden salad.

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit


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