30 Minute Za’atar Pan Roasted Chicken
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!
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.
30 Minute Za’atar Pan Roasted Chicken
- 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
- 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!
- I recommend serving over rice or quinoa. If following whole30, then a starch such as potatoes would be delicious as well.
LOVED THIS! My childhood friend is recovering from shoulder surgery. She is much more of a foodie than me (I’ll eat almost anything), and she has opinions about everything. She never uses a recipe, and I always use a recipe (we are in our 60’s). I was surprised when she agreed to let me try this, agreeing that it sounded totally exotic and different. I loved making and eating it, and was surprised that she absolutely loved it too. The house smells wonderful! Served it over jasmine rice. The only change was that I added a quarter of a sweet red pepper that we needed to use up. Thank you for sharing!