One Pan Creamy Lemon Saffron Chicken

This One Pan Creamy Lemon Saffron Chicken is a superb tasting dish served in under thirty minutes.  Paprika seared juicy chicken breasts pair beautifully with the silky smooth, delicate tasting lemon saffron sauce.  This is an impressive dish that anyone can master!

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author sherry brubaker


  • 2 TBS coconut oil
  • 1.5 lbs chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 5 cloves garlic
  • 1/4 cup white wine
  • 1/2 cup water
  • 1/2 cup almond milk
  • 1 tsp chicken bouillon
  • 1 juiced lemon
  • 1/4 tsp saffron
  • 1 TBS flour


  1. Melt coconut oil in a medium cast iron pan over medium heat.

  2. Rub salt, pepper, garlic, and smoked paprika into the chicken breast.  Place them onto the hot skillet and sear each side for about 3-5 minutes.  Remove chicken when it's cooked through.

  3. Add the chopped garlic to the cast iron.  Cook for about two minutes until fragrant.  Deglaze the pan with wine white, scraping the bottom of the pan to get any burnt pieces up.

  4. Let the wine reduce by half, which will happen within 30 seconds to 1 minute.  Add the water, lemon juice, and almond milk.  Stir to combine.

  5. Stir in the chicken bouillon, lemon zest, and saffron. 

  6.  Over a fine mesh strainer, sprinkle the flour over the pan. Stir the flour into the liquid to combine well. 

  7. Place chicken back into the pan. Cook for about 2-5 more minutes to allow the sauce to thicken.  Remove from the stove and serve.  Mangia!