Spanish Chicken Breasts with Lemon and Saffron
Bursting with vibrant Mediterranean flavors, Spanish Chicken Breasts with Lemon and Saffron is a simple yet sophisticated dish that will elevate your weeknight dinners. Juicy, pan-seared chicken breasts simmer in a luxurious sauce infused with aromatic saffron, fresh lemon juice, and a hint of smoky paprika. The golden-hued sauce, enriched with garlic and chicken broth, strikes the perfect balance of tangy and savory. Garnished with bright parsley and tender slices of lemon, this dish is as stunning as it is delicious. Ready in just 40 minutes, it's perfect for serving over fluffy rice, roasted potatoes, or crusty bread to soak up every drop of the zesty saffron sauce. Ideal for those seeking a vibrant Spanish-inspired main, this one-pot recipe is a true celebration of bold flavors and easy cooking!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoon Saffron threads
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices
Instructions
Season the chicken breasts evenly with salt and ground black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant but not browned.
Pour in the chicken broth, lemon juice, and lemon zest. Stir in the saffron threads and smoked paprika until well combined, letting the saffron bloom in the liquid for about 1 minute.
Return the chicken breasts to the skillet, ensuring they are nestled into the liquid. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the lid and add the lemon slices to the skillet, allowing them to cook with the chicken for the final 2-3 minutes.
Garnish the dish with fresh parsley, spooning some of the saffron and lemon-infused sauce over the chicken before serving.
Serve hot, optionally with rice, roasted potatoes, or fresh crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 652 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.
