Cinnamon Chicken
Transform your weeknight dinner routine with this bold and aromatic Cinnamon Chicken recipe, where tender, bone-in chicken thighs are infused with the warm, earthy flavors of ground cinnamon, cumin, and smoked paprika. This savory dish is elevated with a touch of honey for a hint of sweetness, perfectly balanced by the richness of sautéed onions and garlic, all enveloped in a luscious chicken broth sauce. Crispy, golden skin gives way to juicy meat, making this skillet-to-oven dish both easy and elegant. Ready in under an hour, Cinnamon Chicken pairs beautifully with fluffy rice, roasted vegetables, or a crusty loaf of bread, making it an irresistible centerpiece for your dinner table. Perfect for anyone seeking a unique take on comforting chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 large yellow onion (sliced)
- 3 pieces garlic cloves (minced)
- 1 cup chicken broth
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix the ground cinnamon, ground cumin, smoked paprika, salt, and black pepper.
Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil.
Place the chicken thighs skin-side down into the skillet and cook for 3-4 minutes until the skin is golden and crisp. Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the sliced onion to the same skillet. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
Stir in the honey and chicken broth, scraping up any browned bits from the bottom of the skillet to deglaze.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley and serve warm. Enjoy with your favorite side dish, such as rice or roasted vegetables.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 41.7 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
