Berbere Spiced Chicken Breasts

This spiced berbere chicken breast is Chef John's delicious way of using the classic Ethiopian spice blend, and it's ready to serve in less than 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 432 Calories

Ingredients

• salt to taste
• 2 teaspoons butter
• 1 lime, juiced
• 2 teaspoons tomato paste
• 1 teaspoon kosher salt
• 1 tablespoon chopped cilantro
• 1 skinless, boneless chicken breast half - lightly pounded to an even thickness
• 1 tablespoon berbere spice blend, or to taste
• 0.33333334326744 cup coconut milk
• 0.25 cup chicken broth, or as needed
• 0.5 teaspoon berbere spice blend, or to taste

Recipe Instructions

Step 1

Season both sides of chicken breast with salt and berbere spice.

Step 2

Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to the skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.

Step 3

Add lime juice, tomato paste, chicken broth, and coconut milk to the skillet; stir to deglaze. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt.

Step 4

Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 more minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Sprinkle with chopped cilantro. Serve with a drizzle of pan sauce.