Citrus Chicken and Rice

Citrus Chicken and Rice

Campbell's Kitchen 0

"A delicious combination of orange juice and Swanson® Chicken Broth simmer to make a delicate chicken and rice skillet meal."

Ingredients 40 m {{adjustedServings}} servings

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Original recipe yields 4 servings


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  1. Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
  2. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.
  3. Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.
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Reviews 46

  1. 55 Ratings


this recipe was quite boring,so I switched it up a little. add a little bit of lemmon zest,1tbsp of soy sauce, lemmon pepper to taste and 1tsp of chopped garlic and it really brought the whole thing to life, not only was the chicken more flavorful, but the rice was awsome!


This recipe is beyond dull. However, it's not beyond saving. As suggested by another reviewer, I used lemon pepper on the chicken before browning it. It was still fairly tasteless, so I whipped up a quick orange sauce of orange juice, lemon juice, sugar to taste, a dash of salt and thickened it with cornstarch. With the help, the family found it good, and it will probably work it's way into our regular menu cycle. It is quite fast and easy, even with the "extras" so it gets kudos for that.


I marinated the breasts in wheat-free tamari, crushed fresh garlic and some orange juice. Instead of white rice I used brown, organic basmati rice. I also used a different, higher grade chicken broth (sorry Swanson). After I added the chicken to the rice, I placed the orange slices and some minced orange over the rice. It was delicious and my family really liked it.