1 / 1
One-Pan Moroccan Skillet Chicken
Ground cumin and cinnamon bring a deep, earthy warmth to this comforting one-pan chicken dinner. Juicy breasts simmer alongside sweet bell peppers, tender zucchini, and briny olives in a rich tomato base. You'll love how the fresh lemon peel brightens the spiced sauce right at the end. It's a hearty meal that leaves you with barely any dishes to wash.
Ingredients
- 1 tablespoon olive or vegetable oil
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (3.8 oz) sliced ripe olives, drained
- 3 small zucchini, cut into ½-inch slices (2 cups)
- 1 medium yellow bell pepper, cut into thin 2-inch strips
- 1½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
Instructions
- 1Pat the chicken dry first so it sears properly. Warm the oil in a large nonstick skillet over medium-high heat. Place the chicken breasts in the pan and season them with 1/2 teaspoon of salt. Cook for about 5 minutes, flipping once, until the chicken is browned on both sides.
- 2Combine the drained tomatoes, sliced olives, zucchini, yellow bell pepper strips, cumin, cinnamon, and the remaining 1/2 teaspoon of salt in a medium bowl. Pour this vegetable mixture directly over the browned chicken in the skillet. Bring the liquid to a boil, then lower the heat to a gentle simmer.
- 3Cover the skillet and let it simmer for 15 to 20 minutes. The chicken is done when the juices run clear and the thickest part reaches an internal temperature of 165 degrees Fahrenheit. Remove from the heat and scatter the grated lemon peel over the top before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat, adding a splash of chicken broth or water if the sauce gets too thick.
- Prep tip: Drain the diced tomatoes well so the sauce doesn't become too watery while simmering.