This saffron rice baked chicken recipe takes classic chicken and rice to new depths. It includes an abundance of fresh herbs, tangy wine, and the fragrant aroma and color of saffron threads. Although it looks fancy, it is a one-pot meal because it gets both combined and baked in a cast-iron skillet. If you don’t have a cast-iron or other ovenproof skillet, however, just sear the chicken and combine the mixture in an ordinary skillet and transfer to a baking dish for the oven step.

Servings: 2
Prep Time: 15 minutes
Cook Time: 38 to 48 minutes

Ingredients

¼ cup butter, coconut oil or ghee
2 chicken breasts, skin on (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
2 cups chicken bone broth (Use code TRAILTOHEALTH for $10 off)
½ cup white wine (optional)
2 tablespoons fresh parsley, plus more for garnish
1 tablespoon fresh oregano
1 teaspoon saffron
½ teaspoon salt
1 cup Basmati rice
½ cup peas
½ cup castelevano olives

Directions

1. Preheat the oven to 400 F (205 C).

2. In a cast-iron skillet set over medium heat, heat the fat. Add the chicken and brown for about 4 minutes on each side. Remove and set aside on a plate.

3. Add the chicken broth, white wine if using, parsley, oregano, saffron, and salt, and bring to a simmer.

4. Stir in the rice, peas, and olives until combined.

5. Top with the chicken and transfer to the oven. Bake for 30 to 40 minutes or until the internal temperature reaches 165 F (74 C).

6. Garnish with fresh parsley and serve.