Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Heat a large ovenproof skillet over medium-low heat. Add olive oil to pan; swirl to coat. Add ras el hanout to pan; cook 3 minutes or until toasted, stirring frequently. Combine spice mixture and chicken breast halves in a large zip-top bag; seal and shake well to coat chicken. Marinate chicken at room temperature 10 minutes. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon kosher salt. Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; swirl to coat. Add onion and 1/4 teaspoon kosher salt; sauté 2 minutes or until onion starts to brown. Return chicken to pan; drizzle chicken mixture with honey. Place pan in oven; bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

sgordon's Review

jayasundera
January 15, 2015
Good flavor...chicken was moist and onions were caramelized beautifully. A very rich tasting main that needs bright lemony/citrus sides. I admit I did not use cooking spray but instead a bit of EVOO to sauté the breasts before roasting, so there was a bit more delicious oil than the recipe calls for, but well worth it for the taste.

Will make this dish again!

daneanp
April 05, 2015
This was absolutely delicious! I loved the combination of the spices, caramelized onions, and honey. I am saving this as a Cooking Light favorite!

excellent

Suntuosabird
June 04, 2015
Made CL's recipe for Ras al Hanout and was rather generous with it. Didn't take the chicken out of the cast iron skillet when I cooked the onions, but other than that followed the recipe.  Flavor is quite wonderful.  Served with tabbouleh, the CL cauliflower hummus, and asparagus that roasted along with the chicken.

Everything you want it to be!

sgordon
November 18, 2015
This dish is flavorful, light and a very quick/easy prep. Great for mid-week. I served with Isreali (pearl) couscous and asparagus. I, too, was generous with spice mixture but followed recipe otherwise.

Sounds WONDERFUL!!!!

muffyduffy
January 02, 2017
Could I substitute chicken thighs? I rarely buy chicken breasts anymore but I ALWAYS have at least 2 pounds of thighs in the freezer.

3 1/2 stars

Angelique
May 14, 2017
Not bad, pretty flavorful.  I overcooked the chicken but that is on me.  I think with a little addition this could be really good; like some golden raisins or currants.  Maybe even some slivered almonds.  Served with roasted garlic couscous.  Would definitely double the onions.  Will try again with the changes.