One-Pan Saffron Chicken and Rice with Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant, one-pot meal featuring tender chicken thighs, saffron-infused rice, and caramelized bell peppers, finished with fresh herbs. This Mexican recipe, ready in about 45 minutes, pairs chicken thighs, boneless skinless, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 (about 1.5 lbs) chicken thighs, boneless skinless
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 teaspoon saffron threads
• 1, thinly sliced red bell pepper
• 1, thinly sliced green bell pepper
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: Season 4 boneless, skinless chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika; set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes.
3. Step 3: Remove chicken from skillet and set aside. Add 1 diced medium onion and 3 minced garlic cloves to the skillet, sautéing for 2 minutes until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, cook for 4 minutes until slightly softened.
5. Step 5: Stir in 1 cup long-grain white rice, 1/4 teaspoon saffron threads, and 2 cups chicken broth, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Step 6: Return the chicken to the skillet, nestling it into the rice. Cover with a lid or foil and bake at 375°F for 30 minutes until rice is tender and chicken is cooked through.
7. Step 7: Remove from oven, let rest for 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley.