Pan-Roasted Chicken with Saffron Rice and Roasted Red Peppers

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Juicy pan-roasted chicken served atop aromatic saffron-infused rice, complemented by sweet roasted red peppers for a colorful Spanish-style entrée. This Spanish-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 4 pieces bone-in, skin-on chicken thighs
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 1 cup roasted red bell peppers, sliced
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Season 4 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in an ovenproof skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes until golden and crispy.
2. Step 2: Flip the chicken, add 2 minced garlic cloves to the pan, and transfer the skillet to the oven to roast for 15 minutes until cooked through.
3. Step 3: Meanwhile, soak 1/4 tsp saffron threads in 1/4 cup warm chicken broth. In a medium saucepan, heat 1 tbsp olive oil over medium heat, add 1 1/2 cups long-grain white rice, and toast for 2 minutes.
4. Step 4: Add the saffron-infused broth and remaining 2 3/4 cups chicken broth to the rice. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
5. Step 5: Stir 1 cup sliced roasted red bell peppers and 2 tbsp chopped parsley into the saffron rice. Serve the roasted chicken thighs atop the saffron rice with peppers.