Citrus Glazed Chicken with Herbed Rice

When it’s cold outside, this dish brings sunshine to the dinner table. Big Mama’s Calamondin Vinaigrette turns a simple chicken dinner into something extraordinary — a golden, citrusy glaze with a hint of sweetness and tang. Serve it over herbed rice for a cozy meal that warms you from the inside out.

Serves: 4
Ready in: 35 minutes

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup Big Mama’s Calamondin Vinaigrette
• 1 tablespoon honey (optional, for extra glaze)
• 1 garlic clove, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)

For the herbed rice:

• 1½ cups jasmine or basmati rice
• 3 cups low-sodium chicken broth (or water)
• 1 tablespoon olive oil or butter
• ¼ cup chopped parsley
• 1 tablespoon chopped fresh dill (or substitute thyme or basil)
• Salt to taste

Instructions

1. Cook the rice:
   In a medium pot, bring broth to a boil. Add rice and olive oil or butter. Reduce heat, cover, and simmer 15 minutes or until rice is tender. Remove from heat and stir in herbs and salt.
2. Sear the chicken:
   Season chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook 5–6 minutes per side until golden and cooked through (165°F internal temperature). Remove to a plate and keep warm.
3. Make the glaze:
   Lower heat to medium. In the same skillet, add Big Mama’s Calamondin Vinaigrette, honey (if using), and garlic. Simmer 2–3 minutes, scraping up browned bits.
   If you prefer a thicker glaze, stir in the cornstarch mixture and cook another minute until glossy.
4. Finish the dish:
   Return chicken to the pan and spoon glaze over the top until nicely coated and warm.
5. Serve:
   Spoon herbed rice onto plates and top with chicken and extra Calamondin glaze. Garnish with fresh herbs or citrus slices if desired.

Serving Idea

Pair with roasted asparagus, green beans, sautéed spinach, or a simple winter salad drizzled with — you guessed it — more Big Mama’s Calamondin Vinaigrette.