Name: Saffron Chicken with Parsley and Lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 8 boneless, skinless chicken thighs, trimmed and cut in half; 2 medium yellow onions, peeled and sliced into thin slivers; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 teaspoon saffron threads (a generous pinch); 1 1/2 cups chicken broth; 2 tablespoons freshly squeezed lemon juice; 1/4 cup finely chopped fresh parsley; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper

Jump to Recipe·Leave a Review

This saffron chicken with parsley and lemon is a fragrant, comforting dish inspired by traditional Middle Eastern home cooking. Tender chicken simmers gently with saffron-infused broth, sweet onions, fresh parsley, and bright lemon juice, creating a golden, flavorful sauce that feels both elegant and simple.

Why You’ll Love This Recipe

This recipe highlights the unique aroma and flavor of saffron without being complicated. It uses simple ingredients, one pan, and straightforward steps, yet the final result tastes special enough for guests. The balance of savory chicken, floral saffron, fresh herbs, and citrus makes it satisfying without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 boneless, skinless chicken thighs, trimmed and cut in half
2 medium yellow onions, peeled and sliced into thin slivers
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon saffron threads (a generous pinch)
1 1/2 cups chicken broth
2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

Directions

Heat the olive oil and butter in a large, heavy pan with a tight-fitting lid over medium-high heat. Add the chicken pieces in a single layer and brown them lightly on both sides, about 2–3 minutes per side. The chicken does not need to be fully cooked at this stage. Remove the chicken to a plate and set aside.

Add the sliced onions to the same pan. Cook over medium heat, stirring occasionally, until the onions soften and turn lightly golden, about 8–10 minutes. Remove the onions from the pan and set them aside with the chicken.

Warm the chicken broth until very hot, then stir in the saffron threads and let them steep for a minute to release their color and aroma.

Return the chicken to the pan and arrange the onions evenly over the top. Pour the saffron-infused broth over the chicken. Cover the pan and simmer very gently over low heat for 15–20 minutes without turning the chicken.

Uncover the pan, add the lemon juice, chopped parsley, salt, and black pepper. Simmer uncovered for another 10 minutes, allowing the sauce to reduce slightly and the chicken to become tender.

Serve hot, spooning the sauce and onions over the chicken.

Servings and timing

This recipe serves 4 people.
Preparation time is about 15 minutes, and cooking time is approximately 35 minutes, for a total time of about 50 minutes.

Variations

You can substitute boneless, skinless chicken breasts for the thighs by using 4 medium breasts cut into 2–3 pieces each. For a dairy-free version, replace the butter with an additional tablespoon of olive oil. If saffron is unavailable, a small pinch of ground turmeric can be used for color and a mild earthy flavor, though the taste will be different.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish can also be reheated in the microwave using short intervals to avoid drying out the chicken.

FAQs

What does saffron add to this dish?

Saffron gives the chicken a delicate floral aroma, a subtle earthy sweetness, and a beautiful golden color that defines the dish.

Can I make this recipe ahead of time?

Yes, the flavors develop even more as it rests. You can make it a day ahead and reheat gently before serving.

Is this dish spicy?

No, this recipe is not spicy at all. It focuses on aromatic and savory flavors rather than heat.

Can I freeze saffron chicken?

It can be frozen for up to 2 months, but the texture of the onions may soften slightly after thawing.

What should I serve with saffron chicken?

It pairs well with plain rice, lemon rice, or simple vegetables such as green beans or roasted cauliflower.

How do I know when the chicken is done?

The chicken is done when it is very tender and cooked through, with no pink in the center and clear juices.

Can I use bone-in chicken?

Yes, but cooking time will increase by about 10–15 minutes, and you may need a bit more broth.

Why is low heat important in this recipe?

Gentle simmering keeps the chicken tender and allows the saffron flavor to infuse the sauce evenly.

Can I add garlic to this recipe?

Yes, one or two cloves of minced garlic can be added with the onions if you enjoy a garlic note.

Is this recipe suitable for special diets?

This dish is naturally gluten-free and low in carbohydrates, making it suitable for many eating styles.

Conclusion

Saffron chicken with parsley and lemon is a timeless dish that proves how a few carefully chosen ingredients can create something truly memorable. With its warm color, fragrant aroma, and comforting flavors, it’s a recipe worth returning to whenever you want a simple meal that feels special.