Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce
Pan-seared chicken coated with traditional Ethiopian injera crumbs and berbere spice, served with a spicy mitmita dipping sauce. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, injera bread crumbs, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each chicken breasts
- 1 cup, finely crumbled injera bread crumbs
- 2 tbsp berbere spice mix
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 1 tsp mitmita powder
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tbsp water
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 chicken breasts and season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp berbere spice mix evenly on both sides.
- Step 2: Spread 1 cup finely crumbled injera bread crumbs on a plate and press each chicken breast into the crumbs, coating both sides thoroughly.
- Step 3: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter melts and begins to sizzle.
- Step 4: Add the coated chicken breasts and cook for 5-6 minutes on each side until the injera crust is golden brown and the chicken reaches an internal temperature of 165°F.
- Step 5: In a small bowl, whisk together 1 tsp mitmita powder, 1 tbsp lemon juice, 1 tsp honey, and 2 tbsp water until smooth to make the spicy mitmita sauce.
- Step 6: Serve the injera-crusted chicken hot with the mitmita sauce drizzled on top or as a dipping condiment.
Frequently asked questions
How long does Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Injera-Crusted Berbere-Spiced Chicken with Mitmita Sauce?
Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
