One-Pot Spiced Chicken Pilaf with Saffron and Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fragrant one-pot chicken pilaf infused with saffron and toasted almonds, combining tender meat with aromatic rice for a comforting meal. This middle eastern-inspired one pot ready in about 55 minutes pairs boneless skinless 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 420 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

• 1 lb boneless skinless chicken thighs
• 1.5 cups basmati rice
• 3 cups chicken broth
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1/4 tsp saffron threads
• 1/3 cup toasted sliced almonds
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear, then soak in cold water for 20 minutes and drain.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant but not browned.
3. Step 3: Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper; cook for 6-8 minutes until chicken is lightly browned on all sides.
4. Step 4: Warm 3 cups chicken broth and steep 1/4 tsp saffron threads in it for 5 minutes to release color and aroma.
5. Step 5: Stir drained rice into the pot with chicken and spices, then carefully pour in the saffron-infused chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove pot from heat and let sit covered for 5 minutes. Fluff rice with a fork and gently fold in 1/3 cup toasted sliced almonds and 2 tbsp chopped fresh parsley before serving.