Saffron-Infused Spanish Chicken and Rice Skillet

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant one-pan dish combining tender chicken thighs with fragrant saffron-infused rice, peas, and roasted red peppers. This Spanish recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, and onion 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 "Build a week of meals around this recipe" 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
• 3 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups short-grain rice
• 3 cups chicken broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1 cup roasted red peppers, sliced
• 3/4 cup frozen peas
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet, heat 3 tbsp olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp salt, then sear skin side down for 5 minutes until golden and crispy. Flip and cook 3 minutes more.
2. Step 2: Remove chicken from skillet and set aside. Add 1 medium diced onion and 4 minced garlic cloves to the skillet, sauté over medium heat for 4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice and toast for 2 minutes. Pour in 3 cups chicken broth infused with 1/2 tsp saffron threads, 1 cup sliced roasted red peppers, and 3/4 cup frozen peas. Stir to combine and season with 1/2 tsp salt.
4. Step 4: Nestle the chicken thighs back into the rice mixture, skin side up. Transfer skillet to preheated oven and bake uncovered for 25-30 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from oven and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.