One-Pan Spanish Chicken with Saffron Rice

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant and aromatic Spanish-inspired dish featuring tender chicken thighs cooked with saffron-infused rice and vegetables in one pan. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 4 minced garlic cloves
• 1 tsp smoked paprika
• 1/4 tsp saffron threads
• 2 1/2 cups chicken broth
• 1 1/2 cups long grain rice
• 1 cup frozen green peas
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, then sear chicken skin-side down for 5 minutes until golden and crisp; flip and cook 3 more minutes.
2. Step 2: Remove chicken and set aside. Add 1 diced medium onion, 1 diced red bell pepper, and 4 minced garlic cloves to the skillet. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain rice and 1/4 tsp saffron threads. Toast rice for 2 minutes, then pour in 2 1/2 cups chicken broth, scraping the bottom to deglaze. Add 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Return chicken thighs to the skillet, skin-side up, nestling them into the rice. Cover skillet with foil and bake for 25 minutes.
5. Step 5: Remove foil, sprinkle 1 cup frozen green peas over the rice, and bake uncovered for an additional 10 minutes until rice is tender, liquid absorbed, and chicken cooked through.
6. Step 6: Garnish with 1/4 cup chopped fresh parsley before serving.