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.
136 Comments on “Crispy Chicken and Saffron Rice Skillet”
Do I have to put it in the oven? Can’t I just cook it on the stove top? Can I use an cast iron skillet
The recipe works best when placed in the oven Xavier. I haven’t recipe tested it on the stove top, so I don’t know if that would turn out well for you. I do recommend using a cast iron skillet. If you don’t have one follow directions as normal. Once rice and liquid has begun to boil transfer to a 9 x 13 pan, place chicken on top and bake skin side up at 450 for 35 minutes.
I sure hope you like it!
Thanks for the recipe. I would recommend decreasing the rice to one cup only as the ratio to chicken was way too much. Instead of three cloves of garlic I would go two. And instead of one gram of saffron I would go two.
Great tip! Thanks for sharing! So glad you liked this dinner!
Thank you for these recipe, photo and and publication!
Thank YOU!
Loved the taste and crispiness of the chicken. I only gave it 4 stars because the instructions left out a few key steps that if I followed it exactly would have been a mistake. I have enough cooking experience to have avoided them.
The chicken should be cooked in the skillet over high heat for 4 minutes each side as directed. The next step is critical. It should be to LOWER the heat in the skillet to low, remove the chicken to a plate, THEN add the onions, then the garlic and cook over LOW heat. If you skip lowering the heat you will be sure to burn the onions and garlic and that is all you will taste! The other direction is a mystery as to what to do with the 1/2 tsp olive oil that is in the list of ingredients. Is that used in the beginning to brown the chicken or added at the end to the broth, rice and peas? This oil is not that important so it probably wouldn’t change the flavor or end result that much but it is frustrating to see an ingredient and not know what/where to add it.
Otherwise, it is an easy, tasty all in one pan dish.
These are all great tips! This was one of my first recipes I ever posted back in 2013, and was still learning the best ways to write out recipes. I could definitely give this one an explanation makeover. Appreciate you taking the time to share all this! So glad you liked it!
I’m planning on making half of this recipe tonight. Will the recipe still work with 2 chicken breast’s boneless with no skin? I know it’s not going to be crispy like the recipe but will it take the same amount of time and all?
Yes! It will still work great! Hope you love it!
Such as amazing rice i would love to make it .
Thank you!
Thank you for sharing this! It came out exactly as the photos suggested and the whole family loved it!
I’m so glad to hear that Harold! Thank you!
fantastic post. Ne’er knew this, thanks for letting me know.
Thank you!
LOVE this recipe and it was a big hit with my family, especially because my husband and oldest son are very picky eaters. Will definitely fix for future dinners!
Yea! This made my day Joanne! So glad your family loved it! Isn’t it delicious? Glad you found me! And thanks for letting me know you liked my recipe, this made my day!
Girl, I tried this and fell in love. It was easy and tasted sooo good!. Thank you!!
Yea! So glad you liked it! So flavorful and delicious, right? Thanks!
Looks good and delicious the only change I made was I grinded about a pinch and a 1/2 saffron in a mortar then let it steep in 1/4 cup of Hot not boiling water 5 minutes. Once you add the stock add the saffron water in as well and then sprinkle some strands on top and bake as normal. By the way I used saffron from Herat, Afghanistan from soldier friends. Great recipe!!
I’m so glad you liked it! And wow, I bet that saffron is amazing! It sure has come a long way : )
Made this last night and it turned out delicious! I used boneless thighs and half the rice because we aren’t huge rice eaters. Loved it! I’d been searching for a recipe to use some saffron my husband bought in and stumbled upon this one. The chicken was fabulous with the crispy skin. Thanks so much for the recipe.
I’m so glad you liked it Clarissa! Thanks for letting me know you liked my recipe, you made my day!
Hi,
Would this recipe also work on the stove-top?
I’m staying at a friends’ house where I’m not sure if the oven fully works.
Thanks,
Elisa
Hi Elisa, I’ve never made it on the stove top, but I imagine it would work just fine! Just cover the pan and cook for probably the same amount of time, until the rice is cooked through and the chicken has an internal temp of 165º.
Substitute arborio, (better yet, Spanish calispara or bomba rice), for the white rice. And, you are making Spanish “arroz con pollo”. Yum!
This was absolutely delicious. Made it last Saturday for my daughter-in-law’s birthday. Very easy to do. Thanks.
Amazing quick Tuesday night paella!! Used saffron rice packets (Vigo brand) and less water than original recipe. Red pepper instead of peas and cooked them with the onions! Increased garlic to 5-6 cloves! Used 5 skinless chicken thighs. Added 10-12 shrimp the last 7 minutes of cooking to top. Defrosted the shrimp in 1.5 cups of chicken broth. Bc I originally made 4 cups for original recipe. Don’t shorten cooking time despite what it looks like, unless you don’t want the bottom “crust” on the rice. Used 2.5 cups chicken broth with the (2) 5 oz saffron rice packets And still added 1gram saffron. Added half a lemon juice at the end and then served with 1/4 lemon per person. Turned out amazing!!
Yea! So glad you liked it Emily! And I love all the adjustments you made. I want to add shrimp to mine next time too. Thanks for taking the time to let me know you like my recipe, means the world!
Natalie: Cooked the recipe for my wife and she loved it. We use saffron in Paella it’s the best spice I have. When I lived in the middle east I got hooked on it. We cannot get the #1 rated saffron because it is grown in Iraq. But I found a company that imports from Afghanistan and I think I paid $100 for 1 OZ.
It taste 10 time better than trader Joes.
Color 242.03
Flavor 83.56
Aroma 36.17
There website is www.saffron.com
Have a great day
Can I sub water for broth?
Yes, you can sub water for broth. It won’t have quite as much chicken flavor, but will still taste just fine!
Where do I buy saffron from?
I’ve bought saffron from Trader Joe’s and Safeway, in the spice section. Whole Foods would have it for sure. Or you can always buy it online! http://amzn.to/1RrBEqh
I actually found it at Walmart in the ethnic foods section. They have a separate little spices section in that aisle and it is in there.
We LOVE this recipe!
Oh, good to know! I’ll have to look there. Thanks Nora! I’m so glad you like the recipe. I just made this 2 weeks ago. Still a big favorite in my house!
Going to make this tonight, sounds delicuous! I have everything on hand. ☺
Hope you loved it Shawn! It’s a big favorite in my house : )
I am making this recipe for the second time right now. I can’t afford saffron at the moment so I used Mahatma saffron rice instead, but it came out wonderfully last time. Love it! This time I added mushrooms, we’ll see how it tastes.
I am so happy to hear that Miranda! And isn’t saffron crazy expensive? For just the tiniest little bit! I bet it tasted great with the Mahatma saffron rice. That’s a great tip! And love your idea of using mushrooms. I’ll have to try that next time. Thanks for letting me know, you just made my day!
OMG, so delish! I cooked this for my hubby and close friend tonight and it was a huge success! Cooked this on a hot, humid spring evening in Georgia, so this meal works year-round (and I’m originally from northern CA and I know about 65 degree cold weather, lol). Thank you for the wonderful recipe. Going to try this with shrimp and mussels next! Any suggestions on how to incorporate seafood into this dish? Thanks :-).
I am so happy to hear that! Thank you SO much for taking the time to let me know, you just made my day! This is such a great recipe for a dinner party. Especially since the oven does most of the work for you. More time for you to socialize!
This would be great with seafood too! But seafood cooks up a lot faster than the chicken. I would probably add the shrimp/scallops/mussels/chuncks of fish during the last 10 minutes of cooking. Give the rice a stir, then mix in the seafood. I think 10 minutes of cooking time should be just about right. If I ever try it I’ll let you know how it goes! Great idea!
I had bought some saffron and was searching for a chicken recipe to try… I used chicken breasts because that is what I already had in the house and left my onion pieces pretty large (for the picky eater to avoid more easily), but those were the only changes. This was super-delicious!!! The leftovers were fantastic lunches for work, too. Thank you for sharing!!!
I am so happy to hear that Angel! And great idea using chicken breasts, and bigger chunks of onions so the picky eater can eat around it. Thank you for taking the time to comment and tell me how much you liked my recipe. Means the WORLD to me! Hugs!