Lemony Saffron Chicken
A vibrant and elegant weeknight meal featuring tender chicken thighs simmered in a fragrant sauce of saffron, lemon, and savory broth, ready in under an hour.
For 4 servings
In a small bowl, combine the pinch of saffron threads with 1/4 cup hot chicken broth; let it steep for at least 5 minutes to bloom and release its color and aroma.
Pat chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes per side, until golden brown and slightly crispy. Remove chicken from the pan and set aside.
Reduce heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Pour in the saffron-infused broth and the freshly squeezed lemon juice into the pan. Scrape up any browned bits from the bottom of the pan with a wooden spoon; these bits add significant flavor to the sauce.
Return the seared chicken thighs to the pan, nestling them into the liquid. Bring the liquid to a gentle simmer, then reduce heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
Uncover the pan. If the sauce is too thin, increase heat slightly and simmer uncovered for a few minutes to reduce it to your desired consistency. Taste and adjust seasoning if needed.
Garnish with fresh chopped parsley before serving. Serve hot with your favorite side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Rush Saffron: Allow the saffron to steep in hot liquid for at least 5-10 minutes. This process, called 'blooming,' extracts its full color and flavor, maximizing its impact on the dish.
- 2Pat Chicken Dry: Always pat chicken dry before searing. This removes surface moisture, allowing the chicken to brown beautifully and develop a delicious crust, rather than steaming.
- 3Deglaze for Flavor: Don't skip scraping up the browned bits (fond) from the bottom of the pan after searing the chicken and sautéing the aromatics. This fond is packed with flavor and will enrich your sauce.
- 4Rest Chicken: For juicier chicken, remove it from the pan and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat.
Adapt it for your goals.
Vegetable Boost
Add sliced bell peppers, zucchini, or cherry tomatoes during the last 10 minutes of simmering for added color and nutrients.
Creamy Saffron SauceCreamy Saffron Sauce
Stir in 1/4 cup of heavy cream or full-fat coconut milk at the very end of cooking for a richer, creamier sauce.
Herb SwapHerb Swap
Replace parsley with fresh dill or cilantro for a different aromatic profile that still complements the lemon and saffron.
Why this is on our healthy list.
Lean Protein Source
Chicken thighs provide a good source of lean protein, essential for muscle repair, growth, and overall body function.
Antioxidant Rich
Saffron contains powerful antioxidants like crocin and safranal, which may help protect cells from oxidative stress and inflammation.
Vitamin C Boost
Lemon juice is an excellent source of Vitamin C, supporting immune health and aiding in iron absorption.
Frequently asked questions
A: Yes, you can. Chicken breasts cook faster, so reduce the simmering time to 10-12 minutes to prevent them from drying out and becoming tough.
