Sumac-Crusted Chicken

Name: Sumac-Crusted Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1.5 lbs boneless, skinless chicken breast, pounded to 3/4 inch thickness; 3 tbsp sumac powder; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 2 tbsp fresh lemon juice

Tender chicken breast coated in tangy sumac and herbs, pan-seared until golden and juicy. A modern Persian favorite that's both elegant and simple.

33 minEasyServes 4320 cal/serving

PersianDinnerStovetopStandardGluten-Free

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Ingredients

1.5 lbs boneless, skinless chicken breast, pounded to 3/4 inch thickness
3 tbsp sumac powder
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp fresh lemon juice

Instructions

1

In a small bowl, combine 3 tbsp sumac powder, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2

Pat 1.5 lbs pounded to 3/4 inch thickness boneless, skinless chicken breast dry and season both sides evenly with the sumac mixture, pressing gently so it adheres.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4

Add chicken to the skillet and cook for 8-9 minutes per side without moving, until golden and the internal temperature reaches 165°F.
5

Drizzle with 2 tbsp fresh lemon juice and let rest for 5 minutes before serving.

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Prints the ingredients and method only.

Questions

What internal temperature should Sumac-Crusted Chicken reach?

For Sumac-Crusted Chicken, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Sumac-Crusted Chicken?

Step 5 reads: "Drizzle with 2 tbsp fresh lemon juice and let rest for 5 minutes before serving." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of sumac in Sumac-Crusted Chicken?

The entry for Sumac-Crusted Chicken calls for 3 tbsp sumac powder. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Can I use chicken thighs instead of chicken breasts in Sumac-Crusted Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sumac-Crusted Chicken uses 1.5 lbs boneless, skinless chicken breast, pounded to 3/4 inch thickness.

How many calories are in Sumac-Crusted Chicken?

One serving (the recipe makes 4) is about 320 calories, with 38 g protein, 2 g carbohydrate and 17 g fat, plus 420 mg sodium.

How do I store and reheat Sumac-Crusted Chicken?

Refrigerate what is left of Sumac-Crusted Chicken within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Persian Roasted Vegetables with Pomegranate side
Shirazi Salad salad
Rose Sharbat drink

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