One-Pan Saffron Chicken and Shrimp Rice
A vibrant, aromatic rice dish with tender chicken and plump shrimp, simmered with saffron-infused broth for a golden hue and delicate flavor. This mediterranean-inspired one pot (gluten-free, high-protein) ready in about 45 minutes pairs chicken breast, shrimp, saffron threads 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
- 12 oz chicken breast
- 8 oz shrimp
- 1/4 tsp saffron threads
- 1 cup basmati rice
- 2 cups chicken broth
- 1 medium yellow onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 12 oz chicken breast with 1/2 tsp salt and 1/4 tsp black pepper, then cook until golden brown, about 5-7 minutes, and set aside.
- Step 2: Add 1 medium diced yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1/4 tsp saffron threads and 1 cup basmati rice to the skillet, stirring for 1 minute to toast the rice. Pour in 2 cups chicken broth and bring to a simmer.
- Step 4: Add 8 oz peeled and deveined shrimp to the skillet, cover, and reduce heat to low. Simmer for 10 minutes until rice is tender and shrimp are pink.
- Step 5: Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Adjust salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Saffron Chicken and Shrimp Rice take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Saffron Chicken and Shrimp Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in One-Pan Saffron Chicken and Shrimp Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Saffron Chicken and Shrimp Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Saffron Chicken and Shrimp Rice gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
