Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs / 680 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup honey (85 g)
  • 1/4 teaspoon saffron threads (1 g)
  • 2 tablespoons water (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon fresh thyme leaves (optional, for garnish)

Instructions:

  1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. Add olive oil to a large skillet over medium-high heat and allow it to heat until shimmering.
  3. Carefully place chicken in the skillet and cook for 5-7 minutes until golden brown, then flip and cook for an additional 5-7 minutes until the internal temperature reaches 165°F (74°C).
  4. In a small bowl, combine honey, saffron threads, water, and lemon juice, whisking until well mixed.
  5. Once chicken is cooked, reduce heat to low, pour saffron honey glaze over chicken, and cook for an additional 2-3 minutes, basting the chicken with the glaze.
  6. Transfer glazed chicken to a serving platter and drizzle with remaining glaze; garnish with fresh thyme if desired.