Mediterranean Chicken with Saffron

Mediterranean Chicken with Saffron

  • Author: Ingrid DeHart -
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 1x


A beautiful mixture of chicken and vegetables in a tomato sauce infused with aromatic saffron.



  • 2 tablespoons olive oil
  • 2 cups cored seeded sweet red and/or yellow peppers, cut into thin strips
  • 1 cup zucchini, cut into thick julienne, a French fry shape
  • 1 cup thinly sliced onions
  • 1 tablespoon finely chopped garlic
  • Celtic sea salt and freshly ground pepper to taste
  • 1 cup canned crushed tomatoes
  • 1 large pinch of saffron threads, about ¼ teaspoon
  • 2 tablespoons butter or ghee
  • 1 pound organic, free range boneless skinless chicken breasts, (2 breasts)
  • 1 tablespoon finely chopped shallots
  • ¼ cup dry white wine (optional add more broth if leaving out)
  • ¼ cup organic chicken broth
  • 4 tablespoons finely chopped parsley


  1. Heat the oil over medium low heat in a large skillet.
  2. Add the peppers, onions, zucchini, garlic, salt and pepper. Cook, stirring, about 3 minutes or until beginning to soften.
  3. Add the tomatoes and saffron. Cover and simmer 10 minutes.
  4. Meanwhile, cut the 2 chicken breasts in half horizontally, to get 4 pieces. Season both sides of the chicken with salt and pepper
  5. Melt the butter in a heavy sauté pan large enough to hold the chicken breasts in one layer or do it in two batches.
  6. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces and cook about 3 minutes more or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
  7. Add the shallots to the pan and cook until wilted, 30 seconds. Do not brown.
  8. Pour in the wine (or broth) and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the pan.
  9. Simmer until the wine is reduced by half.
  10. Add the chicken broth. Let cook until it is reduced by half.
  11. Add the chicken breasts and any liquid that may have accumulated on the plate.
  12. Add the pepper and tomato mixture. Stir to coat the chicken with the vegetables.
  13. Bring to a simmer to heat up the chicken and add the parsley.
  14. Serve

  • Category: Chicken, Paleo, Gluten Free, Healthy
  • Cuisine: Mediterranean