Harissa Rubbed Baked Chicken Breast
An easy recipe of oven baked chicken breast seasoned with homemade harissa and served over a simple potato puree.
I’m totally hooked on harissa lately. I made a large batch of homemade harissa and have been incorporating it into a number of recipes, and it has been, quite frankly, fabulous. As a couple of chili pepper and zesty food lovers, it is smart and convenient to have something like a homemade harissa on hand in the refrigerator for when you want big flavor fast.
It is something you can swirl into soups or stews, rub into chicken wings, or in this case, season some healthy chicken breasts for baking. It isn’t the quickest meal in the world because of the potato puree- I oven baked the potato along with the garlic – but if you skip the puree, you can have this done fast.
Or, master the potato setting on your microwave and cook the garlic in a pan with some oil for about a minute. I prefer oven baked, but sometimes you just gotta do what you gotta do when you’re in a hurry.
Since the harissa already has all those wonderful flavors and ingredients, no need for other seasonings here. Just rub it into the chicken breast nicely, get a quick sear, then finish in the oven. Baked chicken breast on the way.
Do You Love Harissa? Try Some of My Other Popular Recipes with Harissa
- Colossal Grilled Shrimp with Harissa Marinade
- Homemade Harissa Chili Paste
- Grilled Harissa Chicken Legs
Also, try my Peri Peri Chicken Legs recipe. Delicious!
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
An easy recipe of oven baked chicken breast seasoned with homemade harissa and served over a simple potato puree.
- 2 medium-sized chicken breasts
- 4 tablespoons Harissa
- 2 teaspoons olive oil
- 1 large baking potato
- 2 cloves garlic
- 2 tablespoons crema or sour cream or more as desired
- Chicken broth or water as needed
- Salt and pepper to taste
- Fresh herbs for serving
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Preheat oven to 375 degrees.
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Wrap the unpeeled garlic in a bit of foil with a splash of olive oil and a bit of salt. Set into the oven and bake for a total of 30 minutes.
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Wash the potato then rub it with a bit of oliveoil and salt. Bake along with the garlic for 30 minutes, or until it is nice and soft inside.
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Remove garlic and potato, cool and peel them all. Into a food processor they go.
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Set chicken breasts into a large dish and add 3 tablespoons harissa. Rub the harissa into the breasts. Get it all in there!
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Heat an oven-safe skillet to medium heat and add 1 teaspoon olive oil. Heat through.
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Add chicken breasts and cook a couple minutes each side, to get a nice sear.
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Set skillet into the oven and bake for 10-12 minutes, or until chicken is cooked through. I like to time this for when my garlic and potato are roasting, per above.
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While chicken is baking, puree the potato-garlic mixture in the food processor with the crema and remaining tablespoon of harissa. To make it nice and creamy, add in more crema or a bit of water or broth while processing. I like mine very creamy. Salt and pepper to taste.
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Spoon potato puree onto plates, then top with a baked chicken breast.
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Serve with freshly chopped herbs.
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This chicken looks amazing. I just bought some harissa but mine is in powder form, I wonder if I can use that instead?
Absolutely, Jo! That would be a great seasoning.