Buzz
Photo by Jen Causey, Food Styling by Chelsea Zimmer, Prop Styling by Claire SpollenGet ready to fall in love with the deep, layered flavors of this creamy harissa chicken recipe. Start by searing the chicken breasts until they achieve a golden color, then create a sauce using chicken broth and sun-dried tomatoes. Stir in heavy cream and harissa, a spicy North African paste made from chiles and spices, and place the chicken in the sauce along with feta. The feta melts into the sauce, adding a burst of briny flavor, and more is added on top before serving. This 10-ingredient meal is sure to impress.
Goat cheese or Parmesan can easily replace the feta. Halloumi, though less creamy, also makes a great alternative. To soften the halloumi, remove the skillet from the oven in the last five minutes of cooking, sprinkle halloumi on top, and return to the oven.
Ingredients needed for the recipe:
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2 Tbsp. olive oil
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4 8-oz. boneless, skinless chicken breasts
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3/4 tsp. kosher salt, divided
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1 cup unsalted chicken broth
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1/4 cup sun-dried tomatoes in oil, chopped
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2/3 cup heavy cream
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3 Tbsp. spicy harissa paste (such as New York Shuk)
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4 oz. feta cheese, crumbled (about 1 cup), divided
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1 lb. frozen sweet potato fries
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Fresh parsley, chopped, for garnish
Instructions for preparing the dish:
Step 1: Preheat oven and prepare chicken:
Start by preheating the oven to 400°F. In a large oven-safe skillet, heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon of salt. Cook the chicken in the skillet, turning it until both sides are golden brown and the thermometer inserted into the thickest part reads 150°F (about 5 to 6 minutes per side). The chicken should not be fully cooked at this stage. Once done, transfer the chicken to a plate.
Prepare the sauce in the skillet:
Pour the broth and tomatoes into the skillet, cooking while scraping the browned bits from the bottom of the skillet. Continue cooking for about 3 minutes, or until the tomatoes soften and the liquid begins to thicken slightly. Lower the heat to low, then add the cream and harissa. Stir frequently and cook for another 2 minutes until the sauce thickens and becomes creamy.
Place the chicken back into the skillet and bake:
Place the chicken back into the skillet. Ladle some of the sauce over the chicken and sprinkle with 1/2 cup of feta cheese. Bake until a thermometer inserted into the thickest part of the chicken reads 160°F, which will take around 10 to 12 minutes.
Prepare the sweet potato fries:
As the chicken bakes, cook the sweet potato fries according to the instructions on the package. Once cooked, sprinkle the fries with the remaining 1/4 teaspoon of salt.
Serve the chicken with sauce, fries, and parsley:
Transfer the chicken to plates. Give the sauce a stir. Pour the sauce over the chicken and sprinkle with the remaining 1/2 cup of feta cheese. Serve alongside the fries, garnished with parsley.
Make-Ahead Tip: Store any leftover cooked chicken with sauce in the refrigerator for up to 1 day. For the best results, reheat the chicken over medium-low heat in a covered pan.
