Saffron Chicken: the creamy, tender recipe for making saffron chicken breast

Saffron chicken are a light, creamy and tasty main dish, perfect for a family lunch or a dinner with friends. With a tender texture, chicken breast is flavored with saffron. This is popular spice among Southwest Asian areas that gives a sweet yet floral flavor and golden color to dishes. Just remember to dissolve saffron in half a glass of water before using it.

Quick and easy to make, the chicken breast is cut into cubes, floured and then sautéed in a pan with some garlic, oil and powdered chili pepper. Almost at the end of cooking, it is finally flavored with saffron and cornstarch, dissolved in a little hot water, for a tender and super creamy texture.

It is a simple recipe which everyone can make, and which can be customized according to your tastes. We have decided to serve these soft chicken nuggets with sautéed artichokes. Anyway, you can also enjoy saffron chicken breast with another seasonal side dish or basmati rice.

Tips for making the Best Saffron Chicken Breast

You can replace cornstarch with potato starch.

You can also add a drop of coconut milk, cow milk, almond milk or soy milk without added sugar, for an even more tasty dish.

How to store Saffron Chicken

The saffron chicken breast can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days.

You can also freeze them if you have used fresh meat.

How to make Saffron Chicken

Clean the artichokes. Cut the tips with a sharp knife 1.

Remove the tough outer leaves 2.

With a potato peeler peel the stems 3.

Cut the artichokes in half 4.

With a knife remove the internal beard 5.

Cut the artichokes into wedges 6.

Brown the garlic in a pan with a drizzle of extra virgin olive oil 7.

Add the artichokes and season with a pinch of salt 8.

Season with ground pepper 9.

Pour a glass of water 10 and cook for about 15 minutes, until the artichokes are soft.

Cut the chicken breast into 1 cm thick slices 11.

Then obtain some small cubes 12.

Pass the meat in the flour 13 and remove the excess flour.

Brown the garlic in a pan with a drizzle of extra virgin olive oil and a pinch of chili powder 14.

Arrange the chicken nuggets in a pan 15 and brown for 5 minutes.

Meanwhile, pour the saffron into half a glass of warm water 16.

Mix and melt well 17.

Pour the liquid into the pan 18 and let it evaporate over high heat for a few minutes.

Dissolve the cornstarch in a cup of warm water 19.

Add the melted cornstarch 20 and continue cooking for a minute, until the base will be very dry.

Transfer the chicken nuggets to individual plates, add the artichokes and serve 21.