Melodic Citrus-Glazed Chicken with Herb Risotto

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Juicy chicken thighs glazed with a tangy citrus sauce paired with creamy herb-infused risotto. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces bone-in chicken thighs
• 1/2 cup, fresh squeezed orange juice
• 2 tbsp, fresh squeezed lemon juice
• 2 tbsp honey
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 cup arborio rice
• 4 cups, warmed chicken broth
• 1/2 cup grated parmesan cheese
• 2 tbsp unsalted butter
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Season 4 bone-in chicken thighs with salt and black pepper, then sear skin-side down for 5 minutes until golden and crisp.
2. Step 2: Flip the chicken thighs and add 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary to the skillet. Pour 1/2 cup fresh squeezed orange juice, 2 tbsp lemon juice, and 2 tbsp honey over the chicken, then transfer skillet to oven and roast for 20 minutes until cooked through and glaze thickens.
3. Step 3: While chicken roasts, heat 1 tbsp butter in a saucepan over medium heat. Add 1 cup arborio rice, stirring for 2 minutes until rice is translucent around edges.
4. Step 4: Gradually add 4 cups warmed chicken broth, 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more, cooking for about 18 minutes until creamy and al dente.
5. Step 5: Remove risotto from heat and stir in 1/2 cup grated parmesan cheese and 1 tbsp chopped fresh thyme, then 1 tbsp unsalted butter. Season with salt and pepper to taste.
6. Step 6: Serve chicken thighs over the herb risotto, spooning extra citrus glaze from the skillet on top.