20-Min Saffron Chicken & Rice Skillet
Golden saffron rice with tender chicken, peppers, and a squeeze of fresh lemon. A weeknight paella that actually finishes in 20 minutes with zero fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 2
Add chicken and cook, stirring occasionally, until edges are opaque and centers cooked through, 6–7 minutes. Season with salt and pepper.
Step 3
Push chicken to the side. Add diced pepper and cook, stirring, until edges soften, 2 minutes.
Step 4
Stir in rice and saffron threads. Pour in broth and bring to a boil, stirring once.
Step 5
Lower heat to medium-low, cover, and simmer until rice absorbs liquid and is tender, 10–12 minutes.
Step 6
Cut lemon into wedges. Serve paella hot with lemon wedges on the side.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- measuring cups and spoons
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