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!
This One Pan Creamy Lemon Saffron Chicken isn’t just a dish, it’s an experience. Perfect for impressing on a date night, celebrating special occasions, or when you just need a gourmet treat without the hassle. The best part? One pan means minimal cleanup!
- Coconut Oil: Offers a subtle sweetness that complements the other flavors. You can also use olive oil or butter.
- Almond Milk: Offers a nutty undertone. If you prefer, swap with regular milk or light cream.
- Smoked Paprika: Gives a smoky depth. For a spicier kick, try hot paprika or even a pinch of cayenne.
- White Wine: If you prefer not to cook with wine, you can use chicken broth with a splash of white wine vinegar.
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!
- Chicken: Opt for boneless, skinless chicken breasts for a quicker cook time. If you prefer dark meat, chicken thighs work equally well but may need slightly more time to cook.
- White Wine: Use a dry white wine like Chardonnay or Pinot Grigio. Remember, if it’s not good enough to drink, it’s not good enough to cook with.
- Saffron: This luxury spice adds depth and a touch of luxury. A little goes a long way, so ensure you don’t add too much. If saffron is hard to come by or pricey, turmeric can offer a similar color but different flavor.
- Almond Milk: Offers a lactose-free creamy texture, but you can use regular milk or even coconut milk for a different flavor profile.
- Lemon: Fresh Meyer lemons give a sweeter, more fragrant flavor than regular lemons. Ensure you use fresh lemon juice rather than bottled for a brighter taste.
Saffron, often referred to as “red gold”, is the world’s most expensive spice by weight. It’s derived from the flower of Crocus sativus and has been used for thousands of years to enhance dishes with its distinctive aroma and flavor. In this recipe, it beautifully complements the lemon, creating an exotic taste sensation.
- Freshly chopped parsley for a burst of color.
- Lemon zest for added zing.
- A few threads of saffron for visual appeal and luxury.
Serve with Crusty French Bread Rolls to soak up every bit of that creamy, delightful sauce.
Pairs Well With These Sides
One Pan Creamy Lemon Saffron Chicken
- 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
- Melt coconut oil in a medium cast iron pan over medium heat.
- 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.
- 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.
- 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.
- Stir in the chicken bouillon, lemon zest, and saffron.
- Over a fine mesh strainer, sprinkle the flour over the pan. Stir the flour into the liquid to combine well.
- 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!
Nutrition values are estimates, for exact values consult a nutritionist.
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