Persian Saffron Chicken With Parsley & Lemon

Persian Saffron Chicken Recipe Easy Food Kid Friendly Lemon Parsley Healthy ThrifDeeDubai


A quick & easy take on a flavourful dish that can be prepared on the spot, no real preparation is needed for this. It’s hands down one of my most used go-to dishes. Once you’ve tried it, you’ll see why!

I came across this recipe some years back when I was a clueless cook looking for a Persian Food FiX! If you follow me, you’ll know I love food from all over & one of my favourite cuisines is Persian food, because it is simply delicious & healthy without compromising on flavour! I’m not going to faff about, just give you the recipe! So here’s my #bishbashbosh (quick & easy) version of Saffron Chicken!

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Persian Saffron Chicken With Parsley & Lemon

A healthy low-carb, Keto, gluten-free recipe, using traditional saffron for a delicious crowd pleasing dish.

Course Main Course
Keyword Healthy, Low Carb, Persian, Saffron
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes


  • 2 Boneless skinless chicken breasts or legs & thighs WITH skin on
  • 1 Large or 2 small onions chopped
  • 1 Tbsp Olive oil
  • 1/4 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp. Butter or more if you prefer
  • Pinch Saffron about 1/4 tsp. or less
  • 1 Tsp Turmeric
  • 1 & 1/2 Jugs of chicken stock I use a Pyrex (See Below)
  • 1/2 Fresh lemon juiced
  • 1/4 cup Finely chopped fresh parsley


  1. Wash & allow chicken to dry off, if using chicken breast cube, or slice into lengths as you like.
  2. Chop the onions & parsley
  3. Heat the olive oil and butter, then brown the chicken quickly over medium heat until golden brown in colour.
  4. Sprinkle the turmeric, salt & pepper

  5. Brown gently as the chicken does not need to be cooked through yet

  6. Once chicken begins to brown, add onion & brown over very low heat until edges of onion pieces are turning golden, Heat chicken stock, add saffron and stir to dissolve & squeeze the lemon juice into the stock, or squeeze directly onto the chicken, then pour the stock over chicken and onions. sprinkle parsley & simmer on very low heat with pan covered 45-50 minutes.

  7. Add more lemon juice if desired, and a tiny bit of additional water/stock if needed, and simmer until chicken is juicy & tender. Serve hot, over rice.

Recipe Notes

You can use leg/thighs or breast of chicken, but we much prefer the legs & thighs as breast can dry out too quickly.
I use a Pyrex Jug to measure out my liquid I find this much easier to keep track.

As I said before, this is my Go-To meal, Don’t know what to cook? Saffron chicken! Got unexpected guests? Saffron chicken!
This makes the house smell lovely, it’s a crowd pleasing dish & a favorite with the kids! The simplest thing to make, hands down will stay in your weekly repertoire for years to come! Enjoy!

What is your Go-To meal in your home? Would you add this recipe to the list? What would you accompany it with? Let me know in the comments below & don’t forget to share!!







  1. Aldina El Halabi
    30/05/2018 / 11:14 am

    Wow this sounds so good, its on my to do list 🙂 Ill take pic for pinterest when I try. I would also love to re-blog this on my blog, with full credits of course. Let me know if you would be ok with that.


    • 31/05/2018 / 11:50 am

      Thank you so much! & yes! I would love you to! 🙂

  2. 21/05/2018 / 10:18 pm

    This sounds delicious! I’m embarrassed to say that I have never cooked with saffron before. Now there is no more excuses. I have to try it!

    • 21/05/2018 / 10:23 pm

      Thanks!…. What have you been waiting for? You MUST try it!! I will be checking to see if you’ve used it in any future recipes 😂

  3. livebythesunshine
    21/05/2018 / 9:17 pm

    This sounds delicious and easy! My go to meal is balsamic chicken! Thank you for sharing this one, I will have to try it!

  4. carla@ouramanahsourfutures
    21/05/2018 / 12:35 pm

    This sounds yummy. I may be nice and make this for my Husband tonight though I have to add lots of chillies 😉

    • 21/05/2018 / 3:03 pm

      Lol, I’ve never tried it with chilli! Do let me know how it turns out! 🙂

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