1 / 1
One-Pan Moroccan Skillet Chicken
Four chicken breasts brown in one skillet, then get surrounded by diced tomatoes, sliced olives, half-inch zucchini rounds, and yellow bell pepper strips. Ground cumin and cinnamon go in with the vegetables, building a warm spice layer as everything simmers together. Grated lemon peel stirred in at the end cuts through the earthy sauce with a bright citrus edge. One pan, 45 minutes, 4 servings.
Equipment
- Skillet
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.
Recipe Details
About the Author
