King Midas Chicken
Transform your dinner table into a feast fit for royalty with King Midas Chicken, a luxurious dish combining tender chicken breasts with a velvety saffron-infused cream sauce. This elegant recipe highlights bold yet harmonious flavors, featuring golden raisins for a touch of sweetness, fresh thyme for herbal depth, and a splash of lemon juice to brighten the dish. The sauce, enriched with finely sautéed shallots, garlic, and a hint of saffron, envelops the chicken in opulence, while optional toasted almond slivers add a delightful crunch. Perfect for an indulgent weeknight dinner or a special occasion, this one-skillet recipe is easy to prepare and ready in just 45 minutes. Serve over rice, buttered noodles, or roasted vegetables for a beautifully balanced and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon saffron threads
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup golden raisins
- 2 tablespoons chopped parsley (for garnish)
- 2 tablespoons toasted almond slivers (optional, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add butter. Once melted, add the chopped shallots and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the saffron threads to the skillet, gently toasting them in the butter mixture for 30 seconds to release their aroma and color.
Pour in the chicken stock and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in lemon juice, thyme leaves, golden raisins, and season with an additional pinch of salt and pepper. Simmer for 2-3 minutes to allow the flavors to meld.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 12-15 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning if needed. Remove the skillet from heat.
Garnish with freshly chopped parsley and toasted almond slivers, if desired. Serve hot with your choice of side, such as buttered noodles, rice, or roasted vegetables.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.8 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
