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Cumin Chicken

Cumin ChickenCumin ChickenCumin ChickenCumin Chicken

Spice up dinnertime with my sensational one pan, 30-minute Cumin Chicken—an irresistibly flavorful weeknight dinner hero. Featuring juicy, perfectly seasoned chicken breasts kissed with warming cumin, punchy garlic, and citrusy coriander nestled in fluffy rice and topped with a tropical pineapple salsa, one bite will have everyone reaching for seconds!

Recipe by Cheyanne Holzworth on October 22, 2025

Prep time: PT10M

Cook time: PT32M

Total time: PT42M

Rating

5 stars (9 reviews)

Keywords

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Ingredients

Categories

Cuisine

Steps

  1. Season chicken with cumin: In a large zip-closure bag or bowl, add the lime juice and zest, 1 clove of garlic, cumin, coriander, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Grab a whisk and stir vigorously to combine.Add the chicken breasts to the cumin marinade and toss to coat. Press out the air and seal the bag or cover the bowl and set aside in the refrigerator for at least 30 minutes, up to 2 hours, turning occasionally evenly marinate.
  2. Optional - Meanwhile, Make the Salsa: Add the pineapple, avocado, jalapeños red onions, cilantro, lime juice, lime zest, and a couple pinches of salt to a medium bowl. Grab a spoon and gently stir to combine. Cover and set aside in the refrigerator until ready to use. Before using, taste the salsa and adjust it to taste with salt, pepper, and lime juice. (Note: If you're looking for a sweeter flavor, a pinch of agave or honey is delicious here.)
  3. Sear the Chicken: Remove the chicken breasts from the fridge and let sit on the counter for 30 minutes before proceeding.Remove the chicken breasts from the cumin marinade and discard the marinade. Pat the chicken breasts dry with paper towelsHeat 1 tablespoon of olive oil in a large, deep skillet over medium-high to high heat. When the oil is shimmering, add the chicken to the skillet and cook about 1-2 minutes per side, or until chicken is lightly browned. (SEE NOTES)Remove the seared chicken breasts from the hot pan and transfer to a clean plate. Set the seared chicken breasts aside.
  4. Sauté the Onions, Garlic, and Rice: Adjust the heat under the skillet to medium-high heat. Then pour in the remaining ½ tablespoon of oil. Add the onions and season with salt and pepper. Sauté, stirring occasionally, until translucent, about 3-4 minutes. Add the garlic and rice, and cook, stirring constantly, for 1 minute.
  5. Add the Chiles and Liquids: Add the chilies, juice of one lime, stock, and water. Stir to combine and bring the rice to a simmer. Let cook for 30 seconds. Add Seared Chicken: Place chicken breasts on top of rice. Then, reduce the heat to maintain a gentle simmer. Cover and Cook: Cover the pan and cook for 22-25 minutes, or until liquid is absorbed and chicken is cooked through (Note: Chicken is cooked through when an instant read thermometer registers between 160-165-degrees Fahrenheit when inserted into the thickest part of the chicken.) (SEE NOTES BELOW)
  6. Serve: Remove the pan from the stove top and uncover. Let the chicken and rice rest for 5 minutes before garnishing with fresh cilantro and salsa. Serve immediately and enjoy!

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 174 kcal
  3. Carbohydrates: 18 g
  4. Protein: 4 g
  5. Fat: 10 g
  6. Saturated Fat: 1 g
  7. Trans Fat: 0.02 g
  8. Cholesterol: 1 mg
  9. Sodium: 40 mg
  10. Sugar: 2 g
  11. Unsaturated Fat: 8 g

Reviews