Recipe courtesy of Cooking Channel

Pastrami-Spiced Chicken

These uncannily pastrami-like chicken breasts come out juicy and peppery in under 30 minutes, ready to entice meat lovers and poultry-only-eaters alike. Toasting the spices before grinding them brings out their full flavor. Be sure to let the spices cool before grinding, though, or they'll get pasty.
  • Level: Easy
  • Total: 30 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons coriander seeds

2 tablespoons yellow mustard seeds

2 tablespoons lightly packed dark brown sugar

1 tablespoon smoked paprika

Kosher salt

1/2 teaspoon granulated garlic

1/8 teaspoon ground cloves

2 tablespoons coarsely ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

2 tablespoons olive oil


  1. Preheat the oven to 400 degrees F. Toast the coriander and yellow mustard seeds in a medium skillet over medium heat, stirring occasionally, until fragrant and starting to brown slightly, 3 to 5 minutes. Transfer to a small bowl to cool. 
  2. Add the cooled seeds, sugar, paprika, 1 teaspoon salt, garlic and cloves to a spice grinder and grind to the texture of dry sand. Transfer to a small bowl and stir in the pepper. 
  3. Place 1/4 cup of the spice blend in a shallow bowl. (Reserve the remaining spice blend for another use. See Cook's Note below.) Season the chicken breasts liberally on both sides with kosher salt and dredge in the spice blend. 
  4. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on the bottom, 1 to 2 minutes, then flip with tongs. Place the skillet in the oven and bake until the chicken is browned and cooked through (registers 165 degrees F on a meat thermometer), about 10 minutes. 

Cook’s Note

The leftover spice blend will keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. Try it sprinkled on burger patties before cooking, warm buttered popcorn or flatbread; or stir it into sour cream and mayonnaise as a dip.