One-Pot Saffron Chicken with 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 fragrant saffron and basmati rice create a warm, aromatic one-pot meal perfect for a comforting dinner. This mediterranean-inspired rice & grains ready in about 45 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 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
• 1 1/2 cups basmati rice
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 1 medium, diced onion
• 3, minced garlic cloves
• 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: Soak 1/4 tsp saffron threads in 2 tbsp warm chicken broth for 10 minutes to release its color and flavor.
2. Step 2: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 tsp salt and 1/4 tsp black pepper, and sear for 5 minutes per side until golden brown; remove and set aside.
3. Step 3: In the same skillet, add 1 diced medium onion and 3 minced garlic cloves, sautéing over medium heat for 4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute to toast the spices.
5. Step 5: Add 1 1/2 cups rinsed basmati rice to the skillet, stirring to coat the grains with the spices and oil, cooking for 2 minutes.
6. Step 6: Pour in 3 cups chicken broth combined with the soaked saffron and its broth. Stir gently to mix.
7. Step 7: Return the seared chicken thighs to the skillet on top of the rice, reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until rice is tender and chicken is cooked through.
8. Step 8: Remove from heat and let rest, covered, for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley and drizzle 1 tbsp lemon juice over the dish before serving.