Moroccan Chicken Breasts
Infuse your dinner table with the warm, aromatic flavors of North Africa with this Moroccan Chicken Breasts recipe. Perfectly seared boneless, skinless chicken breasts are coated in a tantalizing spice blend of cumin, cinnamon, paprika, and turmeric, then finished in a luscious honey-lemon pan sauce that’s both sweet and tangy. This easy one-pan recipe is ready in just 45 minutes and garnished with fresh parsley and optional slivered almonds for added texture and brightness. Serve it over fluffy couscous or alongside roasted vegetables for a wholesome, flavor-packed meal that’s as visually stunning as it is delicious. Whether you’re meal prepping or hosting a cozy dinner, this Moroccan-inspired dish is sure to impress! Keywords: Moroccan chicken, chicken breasts recipe, easy skillet dinner, North African cuisine, honey lemon chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 0.5 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds (optional, for garnish)
Instructions
In a small bowl, mix together the cumin, cinnamon, paprika, turmeric, salt, and black pepper to create a spice blend.
Pat the chicken breasts dry with a paper towel. Rub the spice blend evenly over both sides of the chicken.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts to the skillet.
Sear the chicken for 4-5 minutes on each side, or until golden brown but not cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant.
Stir in the honey, lemon juice, and chicken broth. Scrape up any browned bits from the skillet to deglaze the pan.
Return the seared chicken breasts to the skillet. Spoon some of the sauce over the chicken.
Cover the skillet and simmer for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and set it on a serving platter. Let it rest for 5 minutes.
If desired, sprinkle the chicken with chopped parsley and slivered almonds for garnish before serving.
Serve the Moroccan chicken breasts with couscous, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 36.6 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2286 mg | 49% | |
*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.
