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Skillet Moroccan Chicken. Spice rubbed chicken, pan seared, and finished with peaches, tomatoes, and lots of salty feta. Filled with color and flavor, this dish is pretty and delish! It’s also quick, easy, and a great way to use up any peaches and tomatoes you currently have sitting on your counter.
If there’s any week that needs a quick skillet chicken dinner, it’s this week. Man oh man, I know it’s only Wednesday, but like, I really wish it was Friday!
My week started off on not the best foot, but I’m going to be positive and say that it will be ending with both feet firmly moving forward. For some odd reason, I did not sleep at all on Sunday night, and I’m pretty sure that threw my entire Monday off. Normally, I’m the type of person that by the time my head actually hits the pillow, I’m sleeping within five minutes. But something was way off Sunday night and I could not fall asleep. And when I did, I had the most bazaar and uncomfortable dream that left me feeling uneasy all day long.
Normally I love Mondays, but this week is was kind of brutal. I was groggy, and my morning was filled with back to back meetings, followed by a full day in the kitchen. Safe to say I slept well Monday night, and thankfully Tuesday was much better.
Anyway, my point in all this rambling is that this week has been hectic, and it’s weeks like these where I really love and appreciate my skillet dinners.
They really are the best.
With the summer days winding down, my goal is to use all the summer produce I can. My other goal? To think up some more creative ways to incorporate tomatoes and peaches into recipes. I love a good peach crisp and tomato pasta, but it’s also fun to try different things!
Enter this Moroccan chicken that’s a mix of classic Moroccan flavors with fresh summertime flavors…so easy and delicious!
Here are all the details:
Season up that chicken! Traditionally Moroccan chicken uses a lot of spices, but I simplified things just a smidge, and only used my favorites from the mix….hint, hint, lots of smoky paprika, lemon, and ginger.
To keep the chicken from drying out, I like to simmer it in a little white wine OR chicken broth. Wine is my preferred liquid, but broth works just as well!
Now, add some fresh peaches and transfer the skillet to the oven. This will give the peaches a nice char.
Also…I know that peaches might seem out of place, but their sweetness really adds a nice balance to the spiced chicken. It’s that sweet and savory combo that you guys know I love so much!
While the chicken is in the oven, toss together some fresh tomatoes with basil and pistachios.
Grab the chicken from the oven and finish it off with the herby tomatoes and feta cheese. Done and DONE. Again, it’s pretty simple, super colorful, healthy, and so delicious.
Pretty much perfect for any night of the week, and any occasion from Sunday night dinner, to a quick Wednesday meal, to a Saturday night dinner party. Very versatile.
And most important? It’s just really good!
Serve this with steamed rice or couscous and dinner is complete.
If you make this skillet Moroccan chicken, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta
Servings: 6
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- zest and juice of 1 lemon
- kosher salt and pepper
- 1 yellow onion, chopped
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced or grated
- 1 cup dry white wine or low-sodium chicken broth
- 2 peaches, sliced
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons toasted pistachios, chopped
- 1/2 cup crumbled feta cheese
Instructions
- 1. Preheat the oven to 425 degrees F.2. Rub the chicken all over with 1 tablespoon olive oil, paprika, and lemon zest, and season generously with salt and pepper. 3. Heat a large oven safe skillet over medium high heat. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove from the skillet. 4. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the onion and cook 5 minutes, or until fragrant. Add the ginger and garlic and cook another minute. Reduce the heat to medium low and pour in the chicken broth and lemon juice. Slide the chicken back into the pan. Simmer the chicken for 10-15 minutes until cooked through. Arrange the peaches evenly around the chicken. Transfer the skillet to the oven and roast for 5 minutes or until the peaches are just charred.5. Meanwhile, combine the tomatoes, basil, balsamic vinegar, and pistachios in a medium bowl. 6. Spoon the tomatoes over the chicken, then top with peaches, feta, and any remaining pan sauce. EAT.
Notes
Calories based on one serving size
This was so amazing. The combination of flavors was so great–definitely tasted like summer. I only had one peach, but we had a pluot on hand, and it was even better than the peach! What a great dish to use some of summer’s best produce.
That is so great! Thank you Christina!
Made this last night for company. Simply delicious and a big hit. Thanks
Thank you so much Lyn!
I love Feta cheese but unfortunately the rest of
My family does not. Anything I can easily replace it with? Can’t wait to try this!
HI! You could use goat cheese or fresh mozzarella balls (the tiny ones or torn mozzarella…or burrata!). Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi! Can you clarify #6 “Spoon the sauce over the chicken” please?
Would that be the balsamic vinegar, tomato, basil, pistachio mixture, or the sauce from the chicken broth from earlier in the recipe?
Hey Sara! I just mean the sauce left in the pan that the chicken is sitting in. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this last night and it was delicious! Thank you for the recipe.
I am so glad you enjoyed it! Thank you!
I was skeptical at first but we tried it and loved it! Even my 6-yr old twins gobbled it up! Thanks for the recipe!
Wow that is amazing! Thank you!
Looks amazing! I like how you take a component of say Moroccan food (like, keep the spices you enjoy the most) and make it into something different. And oh, feta cheese really can be used for anything.
I made this recipe tonight and it’s delicious! The combination of sweet peaches, chicken, salty feta and the basil, tomato and balsamic were divine. I’m putting this on the menu again next week.
I am so happy to hear that! Thank you Julia!
SO excited about this dish…anything with feta I’m bound to love, and I can’t wait to try the combination of peaches and tomatoes! 🙂
I hope you love it! Thank you Brittany!
As always with your dishes… I think about a photo when I’m looking at my empty plate! Smells so good we usually can’t wait to dig in, we also know it’s going to be delicious, I’ve made many of your recipes. Thanks for this one, it’s going in the book to be repeated and I need to thank you for the bail out today with this recipe as I was a little lost about what to do for dinner.
That means you enjoyed it! So its a good thing! Thank you so much Susan!
This looks delish! If the groery is out of peaches, would you recommend red plums or nectarines?
Either plums or nectarines will be amazing! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This sounds and looks delicious — and your photos are always so beautiful! This photo is a preview of all the fall reds and yellows coming soon here in Colorado — can’t wait! Love your openness and honesty — they shine through in all that you post!
Awh that is so sweet! Thank you so much Susie!
I love when you use multicoloured tomatoes – they always liven up a dish and this one is no exception!!
Rebecca | http://www.peppermintdolly.com
Thank you Rebecca!
That’s not moroccan food at all
Hey Nadia, I used Moroccan spices and flavors inspired by some of my favorite Moroccan foods. It might not be traditional, but either way it’s delicious. Hope that clears things hope for you. I hope you love this recipe and have a great week! Thanks so much! x Tieghan
thanks for sharing
Thank you!