Pan-Seared Chicken with Spanish Saffron Rice

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy pan-seared chicken breasts served over fragrant saffron-infused Spanish rice that brings vibrant color and flavor to your plate. This Spanish-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 cup long grain white rice
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1/2 medium, finely chopped onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Heat 3 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove and keep warm.
2. Step 2: Rinse 1 cup long grain white rice under cold water until clear. In a medium pot, heat 2 tbsp olive oil over medium heat. Add 1/2 finely chopped onion and 2 minced garlic cloves, sauté for 3 minutes until softened and fragrant.
3. Step 3: Add the rinsed rice and 1/4 tsp saffron threads to the pot, stirring for 1 minute to toast the rice and release saffron aroma. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 18 minutes until rice is tender and liquid absorbed.
4. Step 4: Remove rice from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley. Serve chicken breasts over the saffron rice with lemon wedges on the side for squeezing.