This Saffron Chicken recipe is my adaptation of one of my family's favorite dishes from a restaurant we love. It is just the perfect flavor combination, and I love recreating it at home. It's something I crave, again and again, it's heartwarming and delicious, like comfort food for the summer!

If you are ever in the DFW area, look up Terra Med Grill. This dish is inspired by something they serve. They offer a lunch buffet and it is always a goal to fill up on this during a visit.

The flavors are rich, yet light. I make my version using coconut milk and that provides a perfect richness. I also like how it thickens up and leaves it dairy-free!

Ingredients needed for Saffron Chicken and Mushrooms

Chicken Breast
Crimini Mushrooms
Coconut Milk
Saffron Threads
Chicken Base
Rice Pilaf
Olive Oil
Salt and Pepper
Greek Seasoning

Here is a little step by step image for you. You will think I am a little crazy when you add in all the mushrooms, just remember that they will cook down to ⅓ of what you started with. If you want fewer mushrooms you can always just use one package of them.

This is a stew at its roots. Begin by browning the mushrooms and chicken and batches. Then add in all the liquids and allow the mixture to simmer until it has thickened.

This recipe is simple to make, yet packs a HUGE hit of flavor. It will be one that you will want to make all year round. But it is especially heartwarming in the cooler months.

The saffron offers beautiful floral notes, while the coconut milk adds a wonderfully rich texture and mellow flavor. It is best served over rice pilaf and I make it easy by preparing a box mix of rice to go with it. The chicken stew and the saffron cream are the real stars!

Mediterranean Chicken and Mushrooms with Greek Salad

I love serving this Saffron Chicken with my quick-pickled red onion and cucumber mixture. It offers a nice sharp contrast to the coconut cream. I even like to serve some pita chips and Tzatziki next to it like you would chips and salsa with Mexican food!

Get my Garlic Tzatziki recipe here! And my Quick Pickled Onions and Cukes HERE!

📖 Recipe

Saffron Chicken and Mushrooms

This Greek-inspired dish is one that you will crave again and again once you enjoy it for the first time!

Ingredients

2, 8oz pkg whole Crimini Mushrooms, quartered
Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
4, 6oz Chicken Breasts, sliced into strips
Greek Seasoning
2, 13.5 oz cans Coconut Milk - Chaokah brand
1 tablespoon Chicken Base
½ gram Saffron - about 2 good pinches
2 boxes Rice-a-Roni Rice Pilaf, cooked to package directions

Instructions

Season you sliced chicken breast strips with a light sprinkle of salt pepper and greek seasoning. Set aside.
In a medium stew pot, heated over medium-high heat, add a couple of turns of the pan of olive oil to the bottom, about 3 times around or 2 tablespoons. Add in your quartered mushrooms and sauté until completely browned. This will look like WAY TO MANY mushrooms when you first put them in, but they will cook down and be about ⅓ of what you started with. When the mushrooms have cooked down, lightly season them with a pinch of salt and pepper. Remove them from the pan.
Bring the pan up to temp again, and add another light drizzle of olive oil to the bottom of the pan, about 1 tablespoon. Add in the seasoned chicken breast strips and cook until browned, depending on the size of your pot, do this in batches. When all of your chicken has lightly browned on at least one side, add all the chicken back to the pot, along with the mushrooms, coconut milk, and chicken base.
Season the stew with a couple of cracks of black pepper and 1 teaspoon of salt. Add in your saffron and stir to combine. Bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for about 20-30 minutes until the coconut milk has reduced and thickened.
While your chicken is cooking, prepare the rice pilaf to package directions, I usually swap the water that it calls for with chicken stock to add more flavor!
When the Chicken mixture has finished cooking, taste the sauce and adjust the seasonings as needed.

Notes

I like to serve this dish with some pickled cucumber and red onion, it pairs really well with the rich floral notes of the saffron coconut cream. Get my recipe for those HERE!

I also like to add in the crunch of pita chips and tzatziki alongside it as well. It’s like the Greek equivalent to chips and salsa before your Mexican food.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

MORE OF MY RECIPES HERE!

Baba Ghanoush

Pumpkin Seed Granola

Instant Pot BBQ Ribs

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Mediterranean Saffron Chicken and Mushrooms

Ingredients needed for Saffron Chicken and Mushrooms

📖 Recipe