Crispy Chicken and Saffron Rice Skillet

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 1x



  1. 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. 2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.
  3. 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. 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. 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. 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. 7. Remove from oven, allow to rest for 5 minutes before serving.


If you don’t have a large enough oven safe skillet, follow directions as normal, but after rice and liquid has reached boiling, transfer rice and liquid to a large 9×13 baking dish and put chicken skin side up on top of rice mixture. Follow the rest of the directions as written.

Also, the nutritional info is for 1 chicken thigh and 1 cup of rice, but realistically I usually eat 2 thighs. It’s just too good!


  • Calories: 322
  • Fat: 33g