Skillet Chicken Breast with Pan Sauce Recipe

Moroccan skillet chicken breast is a quick and flavorful dinner made in just one pan. It brings together the warm spices of North Africa with juicy, seared chicken breasts and a rich, tangy pan sauce. The dish is simple to prepare and uses easy-to-find ingredients that create bold, satisfying flavors.

Learn more about common Moroccan spices like cumin, paprika, turmeric, and coriander from The Spruce Eats.

This recipe is perfect for busy weeknights or casual weekend dinners. With just 30 minutes from start to finish, it gives you a restaurant-quality meal without the fuss. The pan sauce adds depth and moisture, making every bite taste special. Whether you’re new to Moroccan spices or already love them, this recipe is a must-try.

Let’s dive into the ingredients you’ll need and the simple steps to make it at home.

Ingredients You’ll Need

For the Chicken

• Boneless, skinless chicken breasts
  Lean and easy to cook in a skillet
• Olive oil
  Helps sear the chicken and build flavor in the pan
• Moroccan spice mix
  A blend of paprika, cumin, turmeric, cinnamon, and coriander – What goes into Moroccan seasoning- Moroccan Spice Blend – Credit Sweet Peas and Seasoning
• Salt and pepper
  Enhances the spice mix and balances the flavors

For the Pan Sauce

• Garlic (minced)
  Adds depth and aroma
• Chicken broth
  Builds the base of the sauce and lifts brown bits from the pan
• Lemon juice or preserved lemon
  Brightens the sauce with acidity
• Honey
  Balances the spices with a hint of sweetness
• Fresh parsley or cilantro (chopped)
  Adds color and a fresh finish

How to Make Moroccan Skillet Chicken Breast

Step 1 – Prepare and Season the Chicken

• Place the chicken breasts between two sheets of plastic wrap. Pound gently with a rolling pin or mallet to make them even in thickness. This helps them cook evenly.
• Pat dry with paper towels. Sprinkle salt, pepper, and Moroccan spices on both sides. Press gently so the spices stick.

Step 2 – Sear the Chicken

• Heat olive oil in a large skillet over medium-high heat. – Olive Oil Benefits – Source Healthline heart-healthy fats.
• Add the chicken and sear for about 4–5 minutes per side. The surface should turn golden brown, but the inside does not have to be fully cooked yet.
• Remove the chicken from the pan and set aside.

Step 3 – Make the Pan Sauce

• In the same skillet, reduce heat to medium and add a little more oil if needed.
• Add minced garlic and sauté for 30 seconds until fragrant. Do not let it burn.
• Pour in chicken broth, lemon juice, and honey. Stir well, scraping up any bits stuck to the pan. Let it simmer for 2–3 minutes until slightly thickened.

Step 4 – Combine and Finish

• Return the seared chicken to the skillet.
• Simmer in the sauce for another 5–7 minutes, or until the chicken is cooked through and reaches 165°F inside. – Safe internal chicken temp – Source FoodSafety.gov
• Spoon sauce over the chicken and sprinkle with fresh herbs.

Pro Tips for Success

Use fresh garlic and lemon
Enhances the pan sauce with brightness and aroma

Use a cast-iron or heavy-bottom skillet
Helps maintain even heat and create a golden crust

Don’t overcrowd the pan
Leave space between chicken pieces for proper browning

Let the chicken rest before slicing
Keeps juices inside and prevents dryness

Serving Suggestions

This Moroccan skillet chicken tastes great with simple sides that soak up the sauce. Here are a few delicious ways to serve it:

• Couscous
  Light and fluffy, it pairs well with the lemony sauce
• Rice or quinoa
  Both are great at absorbing the rich flavors
• Flatbread or pita
  Perfect for scooping up the sauce
• Roasted or sautéed vegetables
  Try carrots, zucchini, or bell peppers for added color and nutrition
• Cucumber yogurt sauce
  Cools the spices and adds a creamy texture

Storage and Reheating Tips

• Storing: Let leftovers cool fully. Store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet over low heat. Add a splash of broth to loosen the sauce and keep the chicken moist.
• Freezing: You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions

• Use chicken thighs
  They’re more forgiving and stay juicy
• Add olives or preserved lemon slices
  For a deeper Moroccan flavor
• Make it spicy
  Add harissa or a pinch of cayenne
• Use maple syrup instead of honey
  A good option if you’re out of honey
• Swap fresh herbs
  Mint works well too if you don’t have parsley or cilantro

Health Benefits and Nutrition

This dish is rich in flavor and also offers some health perks:

• High in protein
  Each serving provides a lean source of energy
• Spice-rich
  Moroccan spices like turmeric and cumin may have anti-inflammatory benefits – Read more about cumin & turmeric – Source Cleveland Clinic about Turmeric and about Cumin, Cooking With Cumin: What You Should Know About This Versatile Spice
• Low in carbs (without sides)
  Ideal for those on low-carb or gluten-free diets
• Olive oil
  Contains healthy fats for heart support

Common Mistakes to Avoid

• Overcooking the chicken
  Use a thermometer to avoid dryness
• Using cold chicken from the fridge
  Let it sit out for 15 minutes before cooking to help it cook evenly
• Skipping the pan deglazing
  Those brown bits add huge flavor to the sauce
• Forgetting to rest the chicken
  A few minutes of resting time keeps it juicy

Real-Life Example Cooking Timeline

• 0–5 mins: Gather and prep ingredients
• 5–10 mins: Pound and season the chicken
• 10–18 mins: Sear chicken
• 18–22 mins: Make pan sauce
• 22–30 mins: Simmer chicken in sauce and finish

Conclusion

Moroccan skillet chicken breast with pan sauce is bold, easy, and full of flavor. It’s ideal for busy nights when you want something warm, comforting, and healthy. With its deep spice mix and rich lemon-honey sauce, it turns simple ingredients into a dish you’ll want to make again and again.

Check out our full guide to one-skillet chicken meals for more ideas, or try learning how to build better pan sauces with our beginner-friendly sauce tips.

• [Quick One-Skillet Chicken Recipes for Busy Weeknights]
• [How to Make Perfect Pan Sauces Every Time]

Yield: Serves 2 to 3 People

Skillet Chicken Breast with Pan Sauce

Print

This skillet chicken breast with pan sauce is a dream come true for anyone who loves simple cooking with bold results. You only need one pan, a few pantry staples, and about half an hour of your time. The chicken breasts are lightly seasoned and seared until golden, locking in all the natural juices. After that, a quick pan sauce made from garlic, broth, and a splash of lemon or vinegar brings it all together.

What makes this recipe so special is how quickly it delivers both flavor and texture. The outside is crispy, the inside stays moist, and the pan sauce adds a restaurant-style finish without much effort. It’s perfect for weeknights, small dinners, or when you want something cozy and satisfying without stress.

You can serve it with mashed potatoes, rice, or even a salad. The sauce works as a light gravy too. This dish is also great for meal prep. You can make it ahead and enjoy it throughout the week.

Whether you're new to cooking or just looking for a no-fuss classic, this recipe will not let you down. Simple, quick, and full of flavor — just the way it should be.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 pcs Boneless Skinless Chicken Breasts
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 tbsp Olive Oil
• 2 clove Garlic, Minced
• 120 ml Chicken Broth
• 1 tbsp Lemon Juice or White Vinegar
• 1 tbsp Unsalted Butter

Optional

• 1 tsp Fresh Thyme or Dried
• 1 tbsp Fresh Parsley, Chopped

Instructions

1. Pat dry the chicken breasts and season both sides with salt and pepper.
   
2. Heat olive oil in a skillet over medium heat.
   
3. Add the chicken and cook each side for about 6 to 7 minutes until golden and cooked through.
   
4. Remove the chicken from the skillet and set aside.
   
5. In the same pan, add minced garlic and cook for 30 seconds.
   
6. Pour in the chicken broth and lemon juice. Scrape the pan to loosen any bits stuck at the bottom.
   
7. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
   
8. Add the butter and stir until the sauce is smooth.
   
9. Return the chicken to the pan and spoon the sauce over the top.
   
10. Cook for another 2 minutes to blend the flavors.
    
11. Garnish with parsley if using, then serve hot.
    

Notes

Make sure your chicken breasts are about the same size so they cook evenly. If they're too thick, you can slice them in half horizontally. Don't skip patting them dry, it helps the chicken brown better. You can also use white wine instead of lemon juice for extra flavor. If you want it creamier, stir in a tablespoon of cream at the end. The sauce is light but rich and great with veggies or rice. Always let the chicken rest before slicing, so the juices stay in.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 383Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 119mgSodium: 491mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 1gSugar: 0gSugar Alcohols: 0gProtein: 38g

Note while Creating nutrition details Table: Percent Daily Values are based on a 2,000 calorie diet.