Introducing Harissa Baked Chicken with Feta. This flavorful recipe combines tender chicken breasts with vibrant vegetables, tangy feta cheese, and a spicy kick of harissa paste. It's a feast for the senses, packed with protein, vitamins, and a burst of Mediterranean flavors that will leave you craving more.
If you enjoy the flavors of North Africa and the Mediterranean, like my Moroccan Soup with Lentils, you are going to fall in love with this easy, one-pot, chicken dinner. You can easily adjust the spice level to suit your needs and serve it with your favorite grains or pasta to soak up all the delicious sauce.
For more one-pot chicken dinner recipes take a look at my Southwestern Chicken Bake, Greek-Style Chicken Sheet Pan Dinner, Curried Chicken Tray Bake, and this Chicken Fajita Skillet. And for the perfect ending to this meal try my Dairy Free Panna Cotta recipe.
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Why You Will Love This Recipe
Easy to Make: This recipe requires simple ingredients and straightforward cooking techniques, making it a breeze to prepare even on busy weeknights.
Versatile: You can easily customize this dish by swapping out vegetables, adjusting the level of spiciness with the harissa paste, or even substituting the chicken with tofu or another protein for a vegetarian option.
Perfect for Meal Prep: The chicken can be prepared in advance and left to marinate and the veggies can be chopped and ready to go. This makes dinner prep after a busy day a cinch!
Nutritious and Balanced: Packed with lean protein and plenty of vitamins and minerals as well as healthy fats, this recipe offers a well-rounded and satisfying meal that nourishes your body.
🥘Ingredients and Substitutions
Chicken: You can substitute chicken breasts with chicken thighs or even bone-in, skin-on chicken pieces. Alternatively, you can use tofu, tempeh, or seitan for a vegetarian option.
Feta Cheese: For an alternative to feta cheese, top the chicken and veggies with your favorite grated melting cheese such as cheddar or mozzarella or top with chunks of goat's cheese. For a dairy free option, simply omit the cheese.
Tomatoes: While grape or cocktail tomatoes work well in this recipe, you can also use cherry tomatoes, diced Roma tomatoes, or strained, canned tomatoes if fresh ones are not available. Keep in mind that canned tomatoes will produce a more intense tomato flavor.
Harissa Paste: If you can't find harissa paste, you can add 1 tablespoon of tomato paste mixed with your favorite hot sauce or chili paste (quantity depends on your spice level comfort zone). You can always add more hot sauce later. *See recipe notes for a quick homemade harissa paste recipe.
Shallots: Thinly sliced red, yellow or sweet onion will also work for this recipe.
Spices: Adjust the spices to your taste preferences or what you have available. You can use paprika, chili powder, or Aleppo pepper instead of smoked paprika, and ground ginger or turmeric for added warmth and flavor.
For a complete list of ingredients see the recipe card below.
🔪How to Make Harissa Baked Chicken
Step 1: Rub the chicken breasts, on both sides, with the spice mixture and let stand at room temperature for 30 minutes or cover and refrigerate for up to overnight.
Step 2: Over medium-high heat, brown the chicken breasts on both sides and remove to a plate. I like to sear 2 at a time to not overcrowd the pan but feel free to brown all 4 together if your pan is large enough.
Step 3: Add a splash more oil if necessary and cook the shallots and red pepper for one minute. Add garlic and wine or stock and scrape up any brown bits from the bottom of the pan. Add harissa paste and honey and stir to combine everything.
Step 4: Stir in the tomatoes and basil then push everything to the sides making a space in the center for the feta cheese. Place the chicken breasts around the feta cheese and bake for 15 minutes.
Step 5: After 15 minutes, remove the dish from the oven and baste the chicken and cheese with the juices that have accumulated. Return to the oven and continue baking for another 10 to 15 minutes or until chicken reaches 165°F.
Step 6: When chicken is cooked, remove breasts from the pan and set aside on a plate. Using a fork, mix cheese into the vegetables and sauce. Return chicken back to the pan and serve. Optional: garnish with more crumbled feta, fresh basil leaves, and/or fresh cilantro.
For detailed instructions see the recipe card below.
Expert Tips
Prepare your ingredients - Follow the 'mise en place' principle: prep all ingredients before cooking. Having everything measured, chopped, and ready ensures a smooth cooking process, especially for quick one-pan meals.
Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check the internal temperature. Chicken breasts are cooked through when they reach 165°F (75°C). This prevents overcooking and keeps the chicken juicy and tender.
Baste for Flavor: Basting the chicken and Feta cheese with the sauce halfway through baking helps to infuse them with flavor and moisture. Use a spoon to drizzle the sauce over the chicken and cheese evenly.
Recipe FAQs
Yes, you can use bone-in chicken pieces such as thighs or drumsticks. Adjust the cooking time accordingly as bone-in chicken may take longer to cook.
Harissa paste can vary in spiciness depending on the brand and the type and amount of chili peppers used. If you're sensitive to heat, you can reduce the amount of harissa paste or choose a milder variety.
Yes, you can prepare the spice rub, marinate the chicken, and chop the vegetables ahead of time to save time on the day of cooking. However, it's best to assemble and bake the dish just before serving for the freshest flavors.
While fresh basil provides the best flavor and aroma, you can use dried basil if fresh basil is not available. Use about one-third of the amount called for in the recipe, as dried herbs are more concentrated in flavor.
This dish pairs well with a variety of sides such as couscous, rice, quinoa, pasta or crusty bread to soak up the flavorful sauce. A simple green salad or roasted vegetables also make excellent accompaniments.
This dish can be frozen however, the texture of the Feta cheese may change when frozen and thawed. It can become a bit grainy but would not affect the overall taste.
More Chicken Recipes
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Harissa Baked Chicken with Feta
Ingredients
- 4 chicken breasts, skinless, boneless
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 454 grams cocktail or grape tomatoes, 1 pound
- 1 red pepper, sliced
- 140 gram block feta cheese, 5 oz
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons harissa paste
- 1 tablespoon honey
- ¼ cup white wine or chicken stock
- ¼ cup chopped fresh basil, one small bunch plus extra for garnish (optional)
Instructions
- Preheat your oven to 400°F (205°C).
- In a small bowl, combine garlic powder, cumin, coriander, smoked paprika, salt, and pepper to make a spice rub.
- Rub the spice mixture over both sides of the chicken breasts. Let them marinate for about 20-30 minutes at room temperature.
- Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add olive oil. Once hot, add the chicken breasts to the skillet. Sear each side for 2-3 minutes or until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Add the shallots and red pepper. Sauté for 1 minute. Add the garlic and white wine scraping any brown bits from the bottom of the pan. Stir in the harissa paste and honey. Add the tomatoes and basil and stir to coat everything in the harissa mixture.
- Push the vegetables to the sides of the skillet, creating space in the center. Place the block of Feta cheese in the center of the skillet.
- Arrange the seared chicken breasts around the Feta cheese and on top of the vegetables, nestling them in a bit.
- Transfer the skillet to the preheated oven and bake for 15 minutes. Remove from oven and baste chicken and feta cheese with the sauce forming in the pan.
- Return to oven and continue baking for 10 - 15 more minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the Feta cheese is soft and slightly melted.
- Once done, remove the skillet from the oven. Remove chicken from the pan and mix the cheese into the vegetables. Add chicken back to the pan. Garnish with fresh basil leaves before serving.
- Serve the Harissa Baked Chicken on it’s own or over your favourite pasta or grain. Enjoy!
Notes
- Adjust the quantities of harissa paste, honey, and white wine/chicken stock according to your taste preferences and the desired level of spiciness and sauce thickness.
- If you don't have an ovenproof skillet everything can be arranged in a Pyrex or casserole dish before baking.
- Storage: Let cool completely before transferring to airtight containers and storing in the fridge for 3 to 4 days.
- Homemade harissa paste: 2 large roasted red peppers (from a jar or freshly roasted), 2-3 cloves garlic, minced, 2 tablespoons olive oil, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper (adjust to taste for spiciness), ½ teaspoon salt. Blend everything in a blender, food processor or with a hand blender until smooth. Store any extra in a sealed container in the fridge for 1 week.
Valerie Smith says
A great success. Will definitely make again.
RobertavGoldby says
We made this recipe for guests last night - reduced the harissa paste in half - our harissa paste was VERY hot. Really enjoyed the dish but found our chicken breasts (from Costco) tough. Could you bake at 325 or 350 instead of the 400 the recipe calls for? I’m thinking that a lower temperature might produce more tender breasts.
We served this with your roasted vegetable salad with roasted chickpeas - another really tasty dish.
Andrea says
I suggest cooking the chicken for less time rather than lowering the temperature. Chicken breasts become tough from overcooking. It’s helpful to use a meat thermometer to check the doneness since they come in various sizes. If you find the breasts are done before the vegetables you can remove them and cover with foil while continuing to cook the vegetables. Hope that helps and let me know if you have any more questions. Happy you enjoyed it and the salad!
Leigh Simpson says
Unbelievable flavours in this dish make it one I’ll make again and again! Very good!!
Andrea says
I’m so happy you enjoyed it! Thanks so much for coming back to leave a comment!
Pamela says
This recipe was delicious!! The whole family loved it!!
Andrea says
I’m so happy to hear that! Thanks for sharing!
Mary Muir says
Amazing, delicious recipes Andrea. Your the best