If your dinner routine feels like a beige parade of leftovers and “meh,” this Moroccan chicken recipe will absolutely break that streak. It’s bold without being bossy, spiced without burning your face off, and—best part—only dirties one skillet. You don’t need a pantry full of mystery spices either, just a few flavor punches that actually do something. It’s the kind of meal that smells like you worked way harder than you did. And honestly, that’s the best kind of kitchen magic.
Get The Recipe: Skillet Moroccan Chicken
Ingredients for the Perfect Skillet Moroccan Chicken
4 boneless, skinless chicken breasts (about 680 g), 1 teaspoon olive oil (5 ml), 2 crushed garlic cloves, 1 teaspoon ground turmeric (3 g), 1 teaspoon paprika (3 g), ½ teaspoon ground cumin (1.5 g), ½ teaspoon salt (2.5 g), ¼ teaspoon black pepper (1 g), 1 small cinnamon stick, 1 medium onion thinly sliced (about 150 g), ⅓ cup dried apricots halved (60 g), ⅓ cup Kalamata olives pitted (50 g), ⅓ cup green stuffed olives (50 g), 1 teaspoon freshly grated ginger (5 g), 1½ cups chicken broth (360 ml), and 10 deglet noor dates (25 g).
Season and Marinate
In a large bowl, mix turmeric, paprika, cumin, salt, and black pepper. Rub the spice blend and crushed garlic evenly over the chicken breasts. Let marinate for at least 15 minutes.
Sear the Chicken
Heat 1 teaspoon olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side until golden brown.
Build Flavor and Simmer
Add sliced onions, apricots, dates, Kalamata olives, and green stuffed olives directly to the skillet with the chicken. Sprinkle grated ginger over the top, then pour in the chicken broth and add a cinnamon stick. Cover and simmer on low for 20 minutes, stirring occasionally to blend the flavors.
Finish and Serve
Remove the cinnamon stick before serving. Plate the chicken with spoonfuls of the rich sauce, fruit, and vegetables—great with couscous or mujadara.
Variations and Substitutions for Skillet Moroccan Chicken
This dish is wonderfully flexible, so feel free to tailor it to what you have on hand. Add a cup of cooked chickpeas to make it more filling—they’re a classic Moroccan ingredient that pairs well with the spices and sauce. If you’re out of apricots or dates, substitute with raisins or prunes to maintain that sweet contrast without needing a store run. For a fresher twist, try adding sliced fresh tomatoes during cooking and top with cherry tomatoes and crumbled feta before serving. These swaps keep the dish exciting and easy to customize.
Tips and Tricks for the Perfect Skillet Moroccan Chicken
Pair it right: This dish shines with a simple “fake” mujadara—combine 1 cup of leftover rice, 2 cups of drained chickpeas, and 1 cup of crispy caramelized onions. It’s quick, satisfying, and fits easily into a Weight Watchers plan. For deeply flavorful chicken, marinate it in the spice blend for at least an hour before cooking. When it’s time to cook, keep the heat low and steady to maintain tenderness—rushing it can make the chicken dry. If you have a cast-iron skillet, use it. It distributes heat beautifully and adds a richness that enhances every bite.
Get The Recipe: Skillet Moroccan Chicken
