Photo of Baked chicken with saffron rice by WW

Baked chicken with saffron rice

8 - 11
PersonalPoints™ per serving
Total Time
1 hr
30 min
30 min
Infused with bright yellow saffron, this one pot wonder is a fantastic crowd pleaser.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

4 medium, (4 x 165g)


1 medium, chopped


2 clove(s), sliced

Dry white wine

75 ml

Chicken stock cube(s)

1 cube(s), prepared with 650ml hot water


1 medium, zest and juice

Saffron Threads

1 g, soaked in 2 tablespoons boiling water

Thyme, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

White basmati rice, dry

240 g

Parsley, fresh

2 tablespoons, flat leaf, chopped


½ medium, seeds extracted


1 pinch

Black pepper

1 pinch


  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Heat a large, lidded flame and ovenproof casserole pan and spray with cooking spray. Cook the chicken for 5 minutes until browned all over. Add the onion and garlic and cook for a further 5 minutes until softened, stirring occasionally.
  2. Pour in the wine, stock, lemon zest, juice, saffron and soaking water, thyme and bay leaf and bring to the boil. Cover and bake in the oven for 20 minutes.
  3. Remove the casserole from the oven and stir in the rice. Return the lid and bake for 10 minutes. Remove from the oven. (Do not lift the lid.) Leave to rest for 10 minutes. Then stir, check seasoning and scatter over the parsley and pomegranate seeds. Serve immediately.