Crispy Chicken and Saffron Rice Skillet
Easy 1 pan meal of bone-in skin-on crispy chicken thighs cooked in a savory saffron rice. Flavorful, warm and ideal for a crisp fall weeknight dinner.
The temperatures here in California have dropped to about 65 degrees, which is about as frigid as I like it. It has cooled down so much that I now only sleep with my window half open, instead of all the way open. I’ve even busted out my Ugg boots. Well, actually they’re fUgg boots (fake Ugg boots). Have you guys tried the Costco brand ones? I swear, I cannot tell the difference! Actually, I can. Because Costco only charges $40 compared to Ugg charging $195. So I don’t have to have a heart attack when a little bit of water or olive oil spills on them. So they feel even comfier since I can really relax in them. Highly recommend.
So now that your feet are warm and toasty, let me show you how to make my brand new number 1 favorite meal for fall.
This chicken and saffron rice skillet is a-mazing. First of all, you must start cooking more chicken thighs. You must! Not only are they cheap cheap cheap (I got 3 lbs for $3 athankyou), but they have much more flavor than a chicken breast. And since you’re saving money by using chicken thighs, it’s ok to splurge a little on saffron. A little tip, Trader Joe’s just started carrying saffron at the best price I’ve seen in stores. You get a whopping .02oz for $5.99. Ok, well, maybe not whopping, but it’s all you need. Oh saffron, how can you be so delicious?
Let’s get cooking.
Start by heating up 1/2 tsp of olive oil in your biggest non-stick straight-sided oven-safe skillet. I’m in love with my 6 quart Calphalon pan, perfect for this meal. If you don’t have something big enough (roughly 13″ across and 2″ deep) just cook the chicken and prep the rice in any pan, then assemble the “skillet” in a 9×13″ baking dish. Will turn out just the same.
Cook the chicken thighs 4 at a time over high heat until they are nice and golden brown, about 4 minutes per side.
Transfer the chicken thighs to a platter to rest while you get the rice ready.
Discard all but 1 tsp fat from the pan. Add in the onions and cook until they just start to turn translucent, about 5 minutes. Add in the garlic and cook for 1 minute until it is fragrant.
Next add 2 cups of white rice.
Stir to combine.
Add in 4 cups chicken broth.
Now it’s time for the star ingredient…saffron! So red and beautiful.
Add in about a gram of saffron (I only had .7 grams since that’s the amount Trader Joe’s sells). Break it up in your fingers as you sprinkle it in to release the oils in the spice.
Then add in 1 cup of frozen peas.
And 1 tsp salt. Stir to combine. The saffron turns the broth into a beautiful deep golden color.
Add the chicken thighs back in.
Put them skin side up. This is important! Otherwise, the skin won’t stay crispy.
Cook in a preheated 450 degree oven until the rice has absorbed all the liquid and the chicken is cooked through, about 35 minutes.
Let rest for 5 minutes before serving, then dig in!
Just wait until you hear the crunch from that crispy chicken. And the rice? Delicious. Oh. My. Yum. You are going to love this.
My husband loved this so much the first time I made it for him he gave me a kiss after his first bite even though his mouth was full, so I knew it was a winner.
Crispy Chicken and Saffron Rice Skillet
Ingredients
- 8 bone-in skin-on chicken thighs, about 3 pounds
- 1 medium onion, chopped medium
- 3 garlic cloves, diced small
- 2 cups white rice
- 4 cups chicken broth
- 1 gram of saffron
- 1 cup frozen peas
- 1/2 tsp olive oil
- salt & pepper
Instructions
- 1. Preheat oven to 450 degrees, and preheat your largest non-stick oven-safe skillet (13" across and 2" deep) over high heat for 2 minutes.
- 2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.
- 3. Cook the thighs in batches of 4 at a time, starting with the skin side down, over high heat until deep golden brown, about 4 minutes per side. Transfer chicken thighs to a plate.
- 4. Discard all but 1 tsp of fat. Add in chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, 1 minute.
- 5. Stir in 2 cups of white rice, then 4 cups of chicken broth, 1 gram saffron, 1 cup of peas and 1 tsp salt. Return skillet to heat until the liquid just starts to boil.
- 6. Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through, about 35 minutes.
- 7. Remove from oven, allow to rest for 5 minutes before serving.
132 Comments on “Crispy Chicken and Saffron Rice Skillet”
Yasss!! I’ve been an avid cook my whole life thanks to the fabulous women in my life growing up. I have TONS of recipes I circulate for my family and kids and THIS has been one on monthly rotation! My MIL is Spanish and even she loved when I shared it. I cheat a bit and use dry pre packaged saffron rice from Whole Foods. I use bone broth I have on hand consistently as well. I find putting a nice crispy hard sear on the chicken breasts skin makes the hubby and everyone super happy! It’s easy and could legit be a 30 minute meal. I add julienne asparagus spears and pair with a Vinegarette salad. Absolutely heartwarming and delicious!Â
You are the sweetest, thank you Jennifer! I am honored that my recipe is on the rotation and love to read how you’ve made it your own. This comment made my day!
I thought I’d finish when serving with a squeeze of lemon, sprinkle fresh chopped mint and pomegranate seeds, to give dish a glow.
That all sounds delicious! I love that idea!
I did this recipe halved and with previously roasted chicken parts. Really easy! Nice to add baby peas and corn as well. If you toast everything in butter beforehand and then let it sit in the pan a little longer the rice becomes crispy! YUM
LOVE these tips! So glad you liked this recipe!
So simple and so good! I’ve made this recipe at least 3 times now and it comes out perfectly each time. It’s now a staple in my life!
Love this, Felicia! So so so glad you liked it!
This was really good. I used a whole chicken, cut up, and half the broth was home-made. There was enough for 4 people and leftovers for 4. I did not put in nearly the amount of saffron called for. If you use real saffron, I think it would be way too much.
Thank you, Cindy! Glad you liked it!
Hi. I have all ingredients. My question is, can I cook this in advance and reheat a day later? I’m in South Africa, so I wonder if your cup is equivalent to 250ml?
Sure! You can cook and then reheat. I’d do 350°F for 20-25 minutes until warm.
Hi. I’m sad to say this was a disappointing  meal for me and my family. The rice was yummy but the chicken was bland. We repurposed it all into a soup. But i won’t be making this again. Or if i do i will likely brown the chicken after cooking the garlic and onion and adding a little salt.
Oh darn! So sorry to hear this. Glad you were able to turn it into soup!
I roasted the chicken one night with Mrs Dash, then split it up, and used the leftovers for this recipe. Two dinners. BAM. :)
So smart!
Came out delicious! And I cheated by fusing Costco chicken.Â
I’m so glad you like this recipe! And using the Costco rotisserie chicken is such a great trick- so quick & easy!
This is one of the best recipes on the internet. Over the past 4 years I have probably made it 6 times for company. It simply comes out perfect. I am so grateful that when browsing on the internet while at work (deep shame) I found a recipe that has been the cornerstone to so many memorable meals with friends and family. A delayed Thank-you-so-much to you!
Matt! This totally made my day! I am so honored that my recipe has been a part of so many wonderful meal memories for you and your friends & family. That is seriously the best compliment ever- Thank you!
An amazing recipe – thanks for creating and sharing this.
Thank you, Dave! I am so glad you liked it!
Terrific.
Thank you!!
I have made this many times and LOVE it. Our next door neighbors  are Persian and always gift us with bags of saffron when they come back from Iran. We are very fortunate. My husband has declared he doesn’t like chicken thighs anymore so tonight I’m attempting to make this with breaded skinless chicken breasts. Going to use Panko and flour mixture with thyme, sautéed chicken then add to saffron rice in oven when it has about twenty more minutes to cook, as I don’t want to overlook my chicken. Any tips would be most appreciated.Â
Yes, I think your idea of adding the chicken 20 (or maybe 25?) minutes before the dish is done is the perfect solution! This way the chicken won’t get overcooked or dried out. I’m so honored you love this recipe! Thanks for taking the time to let me know!
Do you bake covered or uncovered?
Uncovered!
This recipe seems to be screwed up. NO where in the recipe instructions does it indicate what to do with the olive oil. Whoever posted this recipe may want to re-read it and make corrections before posting.
Thanks so much for catching that error Sue! You brown the chicken thighs in the olive oil. It has been corrected in the recipe. Thanks again!
Holy cow, this was delicious! I only had boneless chicken thighs, but otherwise followed the recipe exactly. I cant stop eating it! Makes me wish I could add saffron to every meal. Thanks for the fantastic recipe!!
I love that you can’t stop eating it Sara. Isn’t saffron a lovely addition?Â
Can you make this with brown rice? If so, would the liquid amount or time change? Thanks!
I haven’t recipe tested it with brown rice, but I think it would work Lauren. Brown rice cooks for about 45 minutes on the stovetop, so you would need to cook it at least 10 to 15 minutes longer. I would test the rice for tenderness and adjust the cooking time accordingly.
I’ve been married to an Indian man and have been cooking Indian dishes for 55 years. I was looking for a simple chicken thighs recipe using saffron (which I always have on hand) but without any spices, tomatoes or sauce as my husband’s tummy is not well these days. Then I found your recipe which is just perfect for my situation! I don’t intend to change a thing to the recipe itself other than adding a few fried mushrooms that I have on hand, and using basmati rice (that’s the rice we like.) A simple cucumber raita would go great with your dish!
Thanks for this great, simple, very tasty and elegant recipe!
Louise
I am so glad you found my chicken saffron recipe Louise! I sure hope you and your husband like it. A cucumber raita would be a fantastic side dish to serve with it.
Would this work well with whole grain rice instead of white rice? Clearly cooking time in the oven would need to be longer, do you think that would impact upon the chicken?
I haven’t recipe tested it with whole grain rice, but I think it would work just fine Laura.