Name: Spanish-Style Pan-Seared Chicken with Lemon-Saffron Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish / Mediterranean
Ingredients: 600 g boneless, skinless chicken breasts; 1.5 cups long-grain white rice (uncooked); 3 cups low-sodium chicken stock; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 medium medium yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp tomato paste; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp dried thyme; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped; 2 tbsp water (for saffron bloom, optional)

More recipes like this

Pan-Seared Lemon-Herb Chicken Breasts with Garlic-Saffron Rice (Mediterranean-style)
Pan-Seared Garlic-Butter Chicken Thighs with Herbed Lemon Rice and Honey-Roasted Carrots
Seared Lemon-Oregano Chicken with Winter Herb Brown Basmati Rice & Roasted Brussels Sprouts
Lemon-Garlic Seared Chicken with Chickpea-Pesto & Wilted Spinach (Quick High-Protein Dinner)
Pan-Seared Lemon-Garlic Chicken with Herbed Chickpea & Spinach Ragout
Pan-Seared Lemon-Herb Chicken with Roasted Baby Potatoes & Sautéed Green Beans
Browse all recipes →