Jessica Gavin

Discovering the scientific side of food

  • Recipes
    • Breakfast
    • Soups
    • Salads
    • Entrée
    • Sides
    • Snacks
    • Sweets
    • Drinks
  • How To
    • Cooking 101
    • Health Notes
    • Science Tips
  • In The Kitchen
    • Pantry
    • Ingredients
    • Tools
  • My App
    • iOS
    • Android
  • About
  • Healthy Recipes

April 17, 2017

One Pan Moroccan Lemon Chicken

Print RecipeJump to Recipe
Pin3K
Share80
Tweet10
Email

Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.

Moroccan Lemon Chicken Recipe - A quick one pan meal seasoned with Mediterranean spices, herbs, and lemon slices.

This Moroccan lemon chicken recipe is easy to make and healthy. During those busy weekdays, I struggle with finding the time to create a wholesome meal for my family. Thankfully this Mediterranean-inspired recipe is quickly prepared in under 20 minutes and with minimal clean up afterward. All the ingredients and spices come together in my cast iron pan.

This North African dish usually is cooked with green olives and that’s certainly something you can add, however, I chose to slightly tweak the recipe and omit olives this time. So if you’re ready to fill your kitchen with delightful aromas, let’s get sizzling! 

Moroccan lemon chicken cooking in a skillet

How to Prevent Dry Chicken

One of the biggest challenges when cooking protein is the dreaded dry texture. Here are a few ways to avoid dry chicken when preparing on the stovetop.

  • Make the thickness of the pieces as uniform as possible to ensure even cooking. You can slice the breast through the center to create two thinner slices if needed, or you can pound the chicken out to a smaller piece.
  • When sauteing, make sure the heat is just high enough so the oil is hot but not smoking, and I have an even layer of oil in the pan. Saute each side of the chicken until golden brown, then turn down the heat and check the temperature at the thickest part with a calibrated digital thermometer. This reading gives a gauge on how much more time is needed to cook. The chicken breast is done when the temperature reaches 160 to 165°F.

Lemon slices and blistered tomatoes with seasoned chicken

I always stock my pantry with essential spices such as garlic, cumin, coriander, and paprika, so I can make a quick spice blend to add flavor to my proteins, and the best part is you do not need to marinate for hours! These spices along with a dash of fresh garlic, onions, rosemary, thyme, lemon and olive oil give a nice Middle Eastern flavor to this chicken recipe.

By lightly sauteing the onions and garlic in the olive oil first, this allows the caramelized flavors to infuse into the spiced chicken, and the lemon juice helps to tenderize and brighten the dish.

This Moroccan lemon chicken recipe can be served with your favorite sides or on top of a salad. I like to make fresh hummus, served with a side of spinach salad and fresh vegetables. My cranberry almond quinoa recipe also complements this dish as it takes just about the same amount of time to cook chicken, so they will be ready to serve and enjoy together!

How to avoid dry chicken with carryover cooking

Meats have “carry-over cooking” once removed from the pan, so I like to remove the chicken when it reaches about 160°F, then allow the meat to rest at room temperature for 5 to 10 minutes to reach 165°F before serving. This way I know my chicken is cooked and still juicy, but most importantly safe to eat!

Print Recipe
Moroccan Lemon Chicken
Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.
Votes: 13
Rating: 4.69
You:
Rate this recipe!
Course Entree
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Course Entree
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Votes: 13
Rating: 4.69
You:
Rate this recipe!
Ingredients
  • 1 1/2 teaspoons cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1/2 cup yellow onions, , 1/4-inch slices
  • 1 cup baby tomatoes
  • 2 cloves garlic, roughly chopped
  • 2 sprigs thyme, fresh
  • 3 sprigs rosemary
  • 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
  • 1 lemon, sliced into 4 wedges
Instructions
  1. In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
  2. Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
  3. Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
  4. Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously, move to the side of the pan.
  5. Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
  6. Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
  7. Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
  8. Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F - 165°F.
  9. Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
  10. Remove the chicken from the pan and serve with your favorite sides.
Recipe Notes

MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.

Nutrition Facts
Moroccan Lemon Chicken
Amount Per Serving
Calories 282 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 66mg 22%
Sodium 536mg 22%
Potassium 81mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 26g 52%
Vitamin A 7%
Vitamin C 6%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


More Mediterranean Recipes:

Moroccan spiced cranberry almond quinoa

Moroccan Spiced Cranberry Almond Quinoa

Mediterranean spiced salmon

Mediterranean spiced salmon

Moroccan Lemon Chicken Recipe - A quick one pan meal seasoned with Mediterranean spices, herbs, and lemon slices.

Filed Under: Fast Recipes, Healthy Recipes, Meats and Chicken, Middle Eastern, Recipes, Whole30 Tagged With: chicken, coriander, cumin, featured, garlic, lemon, olive oil, onion, paprika, pepper, rosemary, salt, thyme

Comments

  1. Angie says

    January 8, 2014 at 4:24 pm

    This looks wonderful! When you say “1/4 extra virgin olive oil” in the ingredients list, do you mean 1/4 cup? That’s what it says in the instructions, but that seems like a ton of oil!

    Reply
    • Jessica Gavin says

      January 8, 2014 at 5:12 pm

      Hi Angie- Thank you so much for catching the recipe error! Yes, it’s 1/4 cup of extra virgin olive oil. You can certainly add less, the best is to gauge the size of your pan and make sure the both is evenly coated with the oil. You want enough oil to saute the onions and the chicken.

      Reply
  2. Benny says

    April 17, 2017 at 9:12 am

    I love cooking in my cast iron. Everything just seems to taste better! I actually like that you left out the green olives. I know you said this dish is North African so would it be totally off the wall and weird if I added capers in place of the green Olives? I know that’s more Italy and France… but I just love capers with chicken lol.

    Reply
    • Jessica Gavin says

      April 21, 2017 at 11:29 am

      I love using my cast iron too Benny! I was just thinking of purchasing an even larger size, haha. I actually was playing around with substituting olives for capers, so I don’t see why you can’t do the reverse. They both have that acidic and pungent taste, so think that would work well!

      Reply
  3. Emily | Shiny Happy Bright says

    April 17, 2017 at 8:08 pm

    I live and die by my instant read, digital thermometer. It’s made my chicken so much better 🙂 Love the spice blend in this recipe!

    Reply
    • Jessica Gavin says

      April 21, 2017 at 11:27 am

      I couldn’t agree more! I get all frantic when I can’t find it, haha. It’s definitely key to preventing dried chicken! Enjoy the spice blend!

      Reply
  4. Judy says

    January 1, 2018 at 12:51 pm

    I have all the ingredients which is really nice. Just printed and ready to thaw some chicken breasts and make this. Thanks for more great recipes. There isn’t one that I don’t want to try on the Roundup: ten Whole30 recipes. They fit in quite well with my FITera plan too. Happy New Year Jessica and your sweet, growing family.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Search

Welcome Jessica
I'm Jessica! A certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science. (More →)

My Cookbook

Easy Culinary Science Cookbook Cover

Preorder Now!

Get your copy today:
Amazon // Barnes & Noble // Indiebound

Newsletter

Sign up for updates sent right to your inbox and get a free eCookbook with my top 25 recipes!

STAY CONNECTED

Popular Posts

Greek SaladGreek Salad
Instant Pot Balsamic ChickenInstant Pot Balsamic Chicken
Orange Chicken and Broccoli Rice BowlsOrange Chicken and Broccoli Rice Bowls
Blackened SalmonBlackened Salmon
Cobb SaladCobb Salad
Chinese Steamed Custard BunsChinese Steamed Custard Buns
Mobile App

STAY CONNECTED

Spring Recipes

Instagram

  • Beets are in season! You are going to love this roasted beet salad with crunchy walnuts and goat cheese 😍
#roastedbeets #salad #spring #roastedbeetsalad #walnuts #goatcheese
Recipe 👉 https://www.jessicagavin.com/roasted-beet-salad-goat-cheese/
  • Vegan Pancakes made with just a few simple ingredients!🥞
A combination of flour, baking soda, baking powder, coconut oil, cashew milk and ground flaxseed is used to make light, fluffy and golden brown pancakes 😍
#veganpancakes #vegan #breakfast
-⠀
Recipe 👉 https://www.jessicagavin.com/vegan-pancakes/

Follow Me!

Copyright © 2018 · Jessica Gavin
Media | Contact | Privacy