Sautéed Chicken with Sumac and Lemon in Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces are sautéed with the tangy spice sumac and fresh lemon juice, creating a bright and flavorful Middle Eastern-inspired dish. This middle eastern-inspired chicken ready in about 25 minutes pairs boneless chicken thighs, olive oil, ground sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.3 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb boneless chicken thighs cut into 1-inch pieces and cook for 5-6 minutes until the edges are golden.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, then sprinkle 2 tsp ground sumac, 1 tsp salt, and 1/2 tsp black pepper evenly over the chicken.
  3. Step 3: Pour 2 tbsp fresh lemon juice over the mixture and continue cooking for 3-4 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
  4. Step 4: Remove from heat and sprinkle 2 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Sautéed Chicken with Sumac and Lemon in Olive Oil take to make?

Total time is about 25 minutes (10 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 Sautéed Chicken with Sumac and Lemon in Olive Oil?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken with Sumac and Lemon in Olive Oil?

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 Sautéed Chicken with Sumac and Lemon in Olive Oil 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 Sautéed Chicken with Sumac and Lemon in Olive Oil?

Middle Eastern 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.

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