Persian Chicken Breasts
Experience the vibrant flavors of the Middle East with this Persian Chicken Breasts recipe, a fragrant and flavorful dish that’s both easy to prepare and rich in tradition. Juicy, boneless chicken breasts are marinated in a creamy yogurt base infused with exotic spices like turmeric, cumin, coriander, and a hint of cinnamon, while the delicate aroma of saffron takes this dish to an unparalleled level of sophistication. The marinade tenderizes the chicken and ensures every bite is packed with bold, aromatic flavor. Pan-seared to golden perfection, this dish is garnished with fresh parsley for a pop of color and freshness. Serve it with fluffy basmati rice for a complete, elegant meal that’s perfect for weeknights or special occasions. Whether you're exploring Persian cuisine for the first time or satisfying a passion for globally-inspired meals, this recipe is a must-try for its simplicity and irresistibly warm, spiced profile.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Plain yogurt
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Saffron threads
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 cups Cooked basmati rice (optional, for serving)
Instructions
In a small bowl, bloom the saffron threads by adding 2 tablespoons of hot water and letting it rest for 5 minutes.
In a large mixing bowl, combine the yogurt, minced garlic, lemon juice, olive oil, bloomed saffron (along with the water), turmeric, cumin, coriander, cinnamon, salt, and black pepper.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best results.
When ready to cook, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Remove the chicken breasts from the marinade (let the excess drip off, but do not rinse) and place them in the skillet. Cook for 7-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
Remove the chicken breasts from the skillet and let them rest for 5 minutes before serving.
Plate the chicken breasts and garnish with chopped fresh parsley. Optionally, serve with cooked basmati rice to complement the flavors.
Enjoy your Persian-inspired meal!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 18.4 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 643 mg | 49% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2726 mg | 58% | |
*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.
