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

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.

Questions

How long does Sumac-Crusted Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sumac-Crusted Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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

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