My husband and I were really impressed with this spice rubbed chicken recipe. To be honest, I was just looking for something that looked simple (and also would go well with sweet potatoes and brussels sprouts...I've been known to plan the meals around the side dishes). But it made for an incredibly flavorful meal. And the leftovers for lunch the next day were also great!
This is really a simple recipe. Combine some spices, rub on chicken and then cook the chicken. I really liked the cooking method -- you sear both sides of the chicken in a pan and then finish cooking it in the oven. I think it's also important to let the chicken rest for several minutes after cooking -- it won't be as hot but it helps the chicken absorb all the juices back. And that was one of our favorite things about this meal was that the chicken was so moist.
I served this with sweet potatoes and a Brussels sprouts salad (don't be surprised if you see the recipe for the salad in the next week or two...). It was a great dinner without a great deal of effort!
Taken from: Peanut Butter Runner
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil, plus extra for the pan
- 3/4-1 pound boneless, skinless chicken breasts
- Preheat oven to 400 degrees. Rinse and pat dry chicken.
- Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another tablespoon of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking (I actually used bacon fat because that's what I had on hand). Add chicken and brown on both sides, about 6 minutes total (3 minutes per side).
- Transfer skillet to middle rack of oven and roast, until just cooked through, 8-15 minutes (Note, if you are using a nonstick skillet, you need to transfer the chicken to a different baking dish that is oven-safe.) The cooking time will vary based on the size of your chicken breasts but the internal temperature will read 160 when the chicken is done. Let the chicken rest for several minutes to help absorb all the juices.