Saffron Chicken Cashew Rice Skillet

This saffron-infused skillet takes a humble sheet‑pan dinner to gourmet levels while staying under 35 minutes. Tender chicken thighs mingle with fragrant saffron and nutty cashews for a protein‑rich meal that feels both comforting and elegant. Perfect for busy weeknights when you still crave Mediterranean flavor and wholesome ingredients.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 skin‑on, bone‑in chicken thighs (about 1 ½ lb total)
• 1 ½ cups cashew rice (1 ½ cup regular rice + ½ cup chopped cashews)
• 1 cup low‑sodium chicken broth
• 1 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 medium red onion, sliced
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• Fresh flat‑leaf parsley, chopped (for garnish)
• Optional: 1 tablespoon toasted almond slivers for extra crunch

Instructions

1. Preheat oven to 425 °F (220 °C) and line a large baking sheet with parchment paper.
2. In a small bowl, steep saffron threads in 1/3 cup warm chicken broth. Let sit while you prepare the rest of the ingredients.
3. Pat chicken thighs dry; season both sides with ¼ teaspoon salt, ¼ teaspoon pepper, smoked paprika, cumin, and garlic powder.
4. Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Brown chicken thighs skin‑side down for 3‑4 minutes, then flip and sear the other side for 2 minutes. Transfer the browned thighs to the prepared baking sheet and tent loosely with foil to keep warm.
5. In the same skillet, add sliced onions and red pepper; sauté 3 minutes until slightly softened. Add minced garlic and lemon zest; cook for 30‑second pulse, letting the aromatics bloom.
6. Add saffron broth, remaining 1/3 cup of cooking liquid, chicken broth, lemon juice, salt, and pepper. Stir to combine, scraping up any browned bits. Bring to a gentle simmer for 2 minutes.
7. Meanwhile, in the skillet, stir in cashew rice, cover, and reduce heat to low. Cook for 10 minutes, stirring occasionally, until rice is fluffy and liquid is absorbed.
8. Plate the cashew rice onto four plates, top with a chicken thigh and a spoonful of the saffron‑onion sauce. Garnish with fresh parsley, optional almond slivers, and a dash of extra lemon zest if desired.
9. Serve immediately, perhaps with a side of steamed green beans or a crisp green salad.

Chef's Note

For an even richer saffron flavor, let the threads steep in the broth until the liquid turns a deep golden hue. This extra infusion delivers a subtle yet unmistakable aroma that lifts the entire dish.

Make-Ahead Tips

The skillet can be cooled, wrapped in foil, and refrigerated for up to 2 days. Reheat in a skillet over medium‑low heat or microwave until warmed through; the saffron will still infuse the sauce beautifully.

Substitutions

Replace chicken thighs with cooked, shredded rotisserie chicken for a faster version. Swap cashew rice for quinoa or cauliflower rice if you prefer a lower‑carb option.