This easy and quick recipe results in delicious and juicy chicken every single time.
Whether you make it in your Instant Pot (pressure cooker), oven or stove-top, this versatile recipe comes in quite handy. Pair it with lemon rice or cous-cous and it makes for a great entrée, slice it thin and you have perfect chicken for sandwiches or a salad!
Check “Notes” at the bottom of this page for oven or stove-top versions of this recipe.
10-Minute Mediterranean-Rub ChickenPrint Recipe
- SPICE RUB:
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 ground black pepper
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- Juice of 1 lemon
- FOR COOKING
- 1 2 large boneless skinless chicken breasts (around 1.5 pounds total weight)
- 1 cup water
Score the chicken using a knife so that the spice rub gets absorbed. In a ziplock bag (for easy clean-up) or a bowl, add all ingredients listed under "Spice Rub". Mix well. Add chicken breast pieces. Seal the ziplock bag. Mix well to get chicken coated with the rub. Refrigerate for 30 minutes (optional).
Turn ON the Instant Pot. Pour 1 cup water in the inner pot. Place the trivet in. Place the chicken breast on top. Close the lid. Set pressure vent to SEALING. Cook on MANUAL (high-pressure) for 6 minutes. Release the pressure naturally (NPR).
Remove chicken breast, cool for 5 minutes and slice. Enjoy with lemon rice, or in a sandwich or with a greek salad!
OVEN METHOD: Place the chicken breast on a lined baking sheet. Turn on the oven to BROIL mode. Broil chicken 5 minutes on each side- total of 10 minutes. Cooking time may differ based on the thickness of the chicken breast, so adjust cooking time accordingly. Rest 5 minutes before slicing. STOVE-TOP: Heat a skillet on medium-high for 30 seconds-1 minute. Place the chicken breast and cook for 5 minutes on the first side. Flip and cover the pan with a lid. Cook for another 5 minutes. Cooking time may differ based on the thickness of the chicken breast, so adjust cooking time accordingly. Rest 5 minutes before slicing.