One-Pot Braised Chicken with Saffron-Infused Basmati Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken thighs simmered with aromatic saffron and spices, cooked together with fluffy basmati rice for a comforting one-pot meal. This middle eastern-inspired rice & grains (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, basmati rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1 1/2 cups basmati rice
• 3 cups chicken broth
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1/2 tsp saffron threads
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 5 minutes until golden and crisp; flip and cook for another 3 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
3. Step 3: Pour in 3 cups chicken broth and sprinkle 1/2 tsp saffron threads into the liquid, stirring to bloom the saffron color. Bring to a simmer.
4. Step 4: Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then add to the pot. Nestle the browned chicken thighs back on top of the rice, cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 20 minutes.
5. Step 5: Remove from heat and let the pot sit covered for 10 minutes to steam. Fluff the rice gently with a fork, drizzle 1 tbsp lemon juice, and sprinkle 2 tbsp chopped fresh parsley before serving.