A delicious and healthy chicken dinner to feed your family in under 30 minutes!
Bringing you the easiest pan roasted chicken dinner that you won’t want to stop eating! This chicken recipe came together in under 30 minutes, making it perfect for crazy weeknights.
What is Za’atar?
If you are not familiar, za’atar is a mix of spices and dried herbs that originates from the Middle East. Though za’atar has many variations, depending on the Middle Eastern region it is from, there are a few ingredients that are pretty standard. These are dried oregano, dried thyme, cumin, coriander, tons of sesame seeds, and most importantly, sumac. I am impartial to the za’atar mix I buy from my local farmers market from Brothers Products (If you’re in Southern California they deliver and I high highly recommend you try their Spicy Humus.) But there are also many spice mixes you can find on the web.
Quick to make and even quicker to clean!
Did I mention this chicken entree only uses 1 pan!! That’s it! Just the cast iron skillet you see above. So not only does the delicious chicken cook in under 30 minutes, but you can have a clean kitchen in just a matter of minutes too!
Whole 30 and other health benefits
Like many of you, I am determined to start this year out healthy. And what could be better for you than a dish of lean protein and tons of kale? Except for maybe straight kale juice, probably nothing!
This pan roasted chicken qualifies for Whole 30 as it avoids added sugars, grains, legumes, alcohol, among other ingredients. You have the option of adding 1-2 Tablespoons of whole milk or heavy cream, but that could very easily be switched to coconut milk or omitted all together!
Protein options
This recipe uses lean protein which is essential for keeping you feeling full without overeating. Not to mention good for your hair, nails, bones, muscles, and just about every other aspect about your body. I used chicken thighs but trimmed off all the excess fat. This recipe would be just as delicious with chicken breasts or even salmon though!
Looking for more vegetables?
This chicken dish is also packed with vitamins and minerals thanks to the tomatoes and loads of kale I added in. If you are looking to add more vegetables you can also include spinach or broccoli. You could also turn the broth into a thicker stew-like dish by adding in celery and carrots. Just chop them up finely as you would for a chicken soup, and add them in while you cook the onions.
How I make my Za’atar Pan Roasted Chicken
To make this dinner, I start by patting my chicken dry. If you are using any other part of the chicken besides the breast, I like to trim the excess fat off. Feel free to leave it on though as it will add extra flavor. This is just my personal preference. Then, I season the chicken generously with salt, pepper, and the delicious za’atar.
While the chicken is marinating in the spices, I begin the cooking process by sautéing the diced onion with a touch of olive oil over medium high heat. I stir often to make sure the onions do not burn. Cook this until the onions are soft and translucent for about 5-7 minutes. If you are looking to add more vegetables and would like to try adding celery and carrots as I mentioned above, cook them while you cook the onions. You may need to increase this sautéing time by a few minutes until everything is tender. Then add in the garlic and cook for 1 minute before adding the can of finely diced tomatoes and chicken broth. Stir in the rest of the za’atar, sumac, red pepper flakes, and a pinch of salt and pepper. Mix everything together and let it cook for 2 minutes.
Transfer your chicken to the skillet then reduce the heat to medium. Cover and cook for 15-20 minutes.
When there are roughly 5 minutes left on the chicken, I like to add in chopped kale. You can add kale or spinach and use as much or as little as you would like. I opted for 3 cups since leafy greens shrink so much when they cook.
Once the chicken is cooked through and registers 170 on a cooking thermometer, I like to garnish with fresh mint and parsley. I served my dish over rice, but if you are following a whole 30 diet, I recommend eating with a starch such as potatoes or sweet potatoes, or a side salad.
Looking for more quick and easy dinners? Check out:
Blistered Tomato Salmon with Harissa Yogurt
25 Minute Spicy Salmon with Coconut Rice
Blackened Chicken and Grape Arugula Salad
30 Minute Za’atar Pan Roasted Chicken
Course: Dinner, EntréesCuisine: Middle EasternDifficulty: Easy4
servings10
minutes20
minutesIngredients
2 Lbs Chicken Breast or Thighs
1 Tbs Olive Oil
½ Yellow Onion, Diced
2 Garlic Cloves, Finely Diced
1 Can Finely Diced Tomatoes
1 Cup Chicken Broth
3 Cups Kale, Chopped
2 + ½ Tsp Za’atar
1 Tsp Sumac
½ Tsp Red Pepper Flakes
2 Tbs Heavy Cream, Whole Milk (optional or sub coconut milk for whole 30)
Salt and Pepper to taste
Mint and Parsley to garnish
Directions
- Pat the chicken dry and season with salt pepper and ½ tsp of za’atar. Set aside
- Heat olive oil in a large skillet over medium high heat and add onion. Cook for 5-7 minutes until softened. Stir often so it does not burn. Add in garlic and cook for 1 minute.
- Pour the canned tomatoes, chicken broth, and table spoons of heavy cream/whole milk if using into the skillet and add in the remaining za’atar, sumac, red pepper flakes, salt, and pepper. Let cook for 2 minutes, stirring every so often.
- Transfer your chicken to the skillet and lower the heat to medium. Cover the skillet and let cook for 15-20 minutes, or until the chicken’s temperature reaches 170 degrees.
- When the chicken has 5 minutes left, add in the chopped kale and stir. Cover and continue cooking.
- Roughly chop mint and parsley to garnish, then serve and enjoy!
Notes
- I recommend serving over rice or quinoa. If following whole30, then a starch such as potatoes would be delicious as well.
This dish looks amazing!! I can’t wait to try it!
Delicious! I browned the chicken first while I chopped everything up and used fresh tomatoes because that’s what I had. This is going in the rotation for sure!
I followed the recipe exactly this first time. I’ll probably double the spices next time and I’ll probably brown the meat first. Maybe I’m used to more strong flavors, I don’t know. I’ve never used those 2 spices before but I’m not afraid to try again. I served it over millet instead of rice to stay on my diet.
Millet is my rice substitute. It is cooked like rice in an Instant Pot in 10 minutes.