Dinner · Spanish

Spanish Chicken with Saffron, Raisins, and Pine Nuts

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 5, 2026

This one-pan Spanish braise turns everyday chicken into something special with sweet raisins, toasted pine nuts, and a golden saffron sherry sauce. It tastes like a slow weekend project but comes together on a busy weeknight. Serve it over rice to catch every drop of that syrupy sauce.

Jump to recipe
Spanish Chicken with Saffron, Raisins, and Pine Nuts

Why you'll love this

  • Restaurant-worthy flavor from one pan.
  • Sweet raisins and toasted pine nuts against a savory saffron sauce.
  • Mostly hands-off once it starts simmering.
  • Naturally gluten-free and dairy-free.

EveryDayMeal recipe

Spanish Chicken with Saffron, Raisins, and Pine Nuts

Prep
15m
Cook
45m
Total
60m
Serves
4
Level
Medium

Ingredients

  • about 2 3/4 lbs chicken pieces (legs, thighs, and breasts)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • a pinch saffron
  • 1/2 cup dry sherry
  • 3/4 cup plus 1 tablespoon chicken stock
  • 1 tablespoon fresh thyme
  • 1/3 cup raisins
  • 2 tablespoons pine nuts
  • a handful fresh parsley, chopped

Equipment

  • Large deep skillet with lid
  • Baking sheet
  • Tongs
  • Instant-read thermometer

Instructions

  1. Season the chicken all over with salt and pepper. Heat the olive oil in a large deep skillet over high heat, then add the chicken skin side down. Brown for about 5 minutes per side until deeply golden, which builds the flavor base for the sauce, then transfer to a plate and set aside.
  2. Lower the heat to medium and cook the onion in the leftover fat for about 3 minutes until it starts to soften. Stir in the garlic and saffron and cook 3 to 4 minutes more until fragrant and the saffron blooms into the oil.
  3. Pour in the sherry and simmer for 3 to 5 minutes, scraping up the browned bits, until the liquid reduces and turns slightly syrupy.
  4. Return the leg and thigh pieces to the pan, then add the stock, thyme, and raisins. Cover and cook gently over low heat for 20 minutes.
  5. Add the breast pieces along with any juices from the plate. Simmer uncovered for 10 more minutes until the chicken is cooked through (165F at the thickest part) and the sauce has reduced.
  6. Meanwhile, heat the oven to 400F. Spread the pine nuts on a baking sheet and toast for about 10 minutes until golden and fragrant, watching closely so they don't burn.
  7. Taste the sauce and adjust the salt and pepper. Scatter the toasted pine nuts and parsley over the top and serve with rice.

Tips from the kitchen

  • Bloom the saffron in the warm oil rather than adding it dry, so it releases its full color and flavor into the sauce.
  • Brown the chicken hard and don't crowd the pan; work in batches if needed for a real golden crust.
  • Add the breast meat later than the dark meat so it stays juicy instead of drying out.

Estimated nutrition per serving: 520 cal · 42g protein · 14g carbs · 31g fat

Make it your own

  • Swap the sherry for dry white wine if that's what you have.
  • Use slivered almonds instead of pine nuts.
  • Add a pinch of smoked paprika with the garlic for a smokier sauce.

Storing & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a covered pan over low heat with a splash of stock. The flavor actually deepens overnight, so it makes great leftovers.

Good to know

Can I use boneless chicken?
Yes. Boneless thighs work well and cook faster, so reduce the simmer time to about 20 minutes total and check for doneness.
What can I use instead of sherry?
Dry white wine is the easiest swap. For alcohol-free, use extra chicken stock with a small splash of white wine vinegar.
Is saffron necessary?
It gives the dish its signature color and flavor, but a pinch of turmeric will add color in a pinch (the taste will differ).
What should I serve with it?
Rice is classic for soaking up the sauce, but crusty bread or roasted potatoes work too.

Related recipes