This One Pan Creamy Lemon Saffron Chicken is a superb tasting dish served in under thirty minutes. Paprika seared juicy chicken breasts pair beautifully with the silky smooth, delicate tasting lemon saffron sauce. This is an impressive dish that anyone can master!
My favorite meals are the kinds I don’t have to clean up after. I seriously cannot stand doing dishes. I remember my mother nagging at me to do my (minimum) chores, which included dish washing. Not even dish washing, more like.. rinsing and putting them in the dishwasher. There I was, a pimply, hormonal teen, whining about dishes. It only makes sense that now as a food blogger, I favor meals that create the least amount of resistance.
If you have noticed, my blog’s last three recipes include lemons. Why? I’m a sucker for a good deal… that’s why! When the store puts meyer lemons on sale for 2 bucks per bag, I’m fixing to clear ’em out! Lemon water, lemon curd, dutch babies with lemon curd, One Pan Creamy Lemon Saffron Chicken… LEMON EVERYTHANG!
How to make One Pan Creamy Lemon Saffron Chicken?
This One Pan Creamy Lemon Saffron Chicken is a desiccant dish that swoons you with a light and flavorful bite. I like to think of this easy dish as a chain reaction of flavors.
- First, the chicken is sprinkled with garlic and smoked paprika.
- Then, the chicken is pan seared, locking in those juices, creating a tender chicken breast.
- Next, the garlic is cooked, which leaves your kitchen smelling something like heaven.
- White wine is added to the hot pan, quickly deglazing it. Here’s where the magic happens. The white wine accents the garlic and the lemon, which is added next. The lemon does a phenomenal job at highlighting the pinch of saffron that you’ll toss in. Wonderful. Are you drooling yet?
- Add in the liquids, lemon zest, and a pinch of saffron.
- Mix in a little flour, let it thicken up for a for a few minutes, and done!
What to serve with One Pan Creamy Lemon Saffron Chicken?
Here are a few of my favorite vegetable sides!
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One Pan Creamy Lemon Saffron Chicken
This One Pan Creamy Lemon Saffron Chicken is a superb tasting dish served in under thirty minutes. Paprika seared juicy chicken breasts pair beautifully with the silky smooth, delicate tasting lemon saffron sauce. This is an impressive dish that anyone can master!
Ingredients
- 2 TBS coconut oil
- 1.5 lbs chicken breasts
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 5 cloves garlic
- 1/4 cup white wine
- 1/2 cup water
- 1/2 cup almond milk
- 1 tsp chicken bouillon
- 1 juiced lemon
- 1/4 tsp saffron
- 1 TBS flour
Instructions
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Melt coconut oil in a medium cast iron pan over medium heat.
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Rub salt, pepper, garlic, and smoked paprika into the chicken breast. Place them onto the hot skillet and sear each side for about 3-5 minutes. Remove chicken when it’s cooked through.
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Add the chopped garlic to the cast iron. Cook for about two minutes until fragrant. Deglaze the pan with wine white, scraping the bottom of the pan to get any burnt pieces up.
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Let the wine reduce by half, which will happen within 30 seconds to 1 minute. Add the water, lemon juice, and almond milk. Stir to combine.
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Stir in the chicken bouillon, lemon zest, and saffron.
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Over a fine mesh strainer, sprinkle the flour over the pan. Stir the flour into the liquid to combine well.
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Place chicken back into the pan. Cook for about 2-5 more minutes to allow the sauce to thicken. Remove from the stove and serve. Mangia!
I’m gonna try this next week!! This is Ashley from daycare (i have the new baby ?)