This one skillet Berbere chicken with fire-roasted tomatoes, peppers, and kale features a flavourful Ethiopian spice blend. Everything is cooked in one skillet, making it the perfect low-fuss meal. Top the skillet chicken with feta and olives, and serve over rice or millet, for the perfect supper!

an overhead shot of the chicken in a cast iron skillet against a wooden board with pomegranate and cilantro surrounding it

I love a good one skillet meal!

Can you believe that it was not until my 26th year that I made this realization?

I shared a couple in 2021: This One Skillet Creamy Orzo with Sun-Dried Tomatoes and Tofu, and this Fall Harvest Chicken and Rice.

This one skillet chicken dinner is very simple, but the homemade Berbere spice blend makes it special and a little bit different from your typical chicken dinner. It’s the perfect cozy February meal!

overhead shot of a serving of the Berbere chicken over a bed of rice in a bowl

ingredients and notes

Here are the ingredients that you’ll need to make this one skillet Berbere chicken!

Extra-virgin olive oil: For searing the chicken and sautéing the veggies.

Chicken: You can use boneless, skinless chicken breasts or thighs.

Onion, garlic, and red bell pepper.

Tomato paste.

Berbere spices: Cayenne, paprika, cinnamon, cardamom, coriander, cloves, cumin, thyme, nutmeg, and turmeric.

Salt and pepper: For obvious reasons.

Canned fire-roasted diced tomatoes.

Kale or spinach.

Honey: I find that adding a spoonful of honey at the end really helps to balance the flavours!

Garnishes: I like to garnish the skillet with olives, feta, cilantro, and pomegranate arils.

a close up overhead shot of the skillet of chicken

step by step instructions

Grab your best large, heavy bottomed skillet (I love cast iron for this type of recipe) and add a tablespoon of oil. Warm over medium heat until it shimmers. Add the chicken and sear for 5 minutes per side. Transfer onto a plate. (It’s only partially cooked at this point, but not to worry- it will go back into the skillet to finish cooking afterwards.)
Add the remaining 2 tablespoons of oil to the skillet and warm over medium heat. Add the onion, garlic, and red pepper. Cook, stirring occasionally, for five minutes.
Meanwhile, mix all of the spices together in a small dish. Add the spice mix to the onions, garlic, and red pepper in the skillet. Add the salt and pepper. Stir to coat and cook for two more minutes.
Next, stir in the tomato paste and diced tomatoes. Return the chicken to the skillet. Simmer over medium-low heat until the chicken is cooked through, 15-20 minutes. Stir in the honey or kale.
Garnish with feta, olives, cilantro, pickled onion (optional), and pomegranate.
Serve over cooked rice or millet.
Enjoy!

an overhead shot of the chicken and veggies in the skillet

an overhead shot of the finished Berbere chicken skillet on a wooden board

an overhead shot of the a serving of the meal in a light pink bowl

why this recipe is good for you

Onions and garlic are full of antibacterial and antiviral properties.

Red peppers are rich in vitamin C, and cooking them increases the bioavailability of this vitamin!

Spices in the Berbere mix (including turmeric, cumin, and cayenne) have a plethora of health benefits, including antiviral, anti-inflammatory, anti-cancer, and metabolism-boosting properties.

Chicken is a great source of complete protein, zinc, and vitamin B12.

a straight on shot of the bowl of Berbere chicken and rice.

more healthy chicken recipes

I hope that you love this one skillet Berbere chicken! If you make it, let me know how you enjoyed it by leaving a comment and rating below this post. I really enjoy hearing from you and respond to all comments!

If you want to see more wholesome and feel good recipes, be sure to follow Up Beet Kitchen on Instagram, Facebook, and Pinterest!

Enjoy!