Chicken with red capsicum, feta and basil
This Chicken with Red Capsicum, Feta, and Basil features juicy chicken thighs seared and baked with tender potatoes, vibrant red peppers, and creamy feta. It's an ideal dish for family dinners, offering a delightful balance of flavours.
Cook time 40 min
Prep time 25 min
Ingredients:
1/2 cup feta cheese4 chicken thighs
1/2 cup basil leaves
1 red pepper
3 potatoes
2 tbsp olive oil
This delicious recipe for Chicken with Red Capsicum, Feta, and Basil combines succulent chicken thighs with the vibrant flavors of red pepper, creamy feta, and aromatic basil. It's a perfect dish for a family dinner or a special occasion, offering both nutrition and an explosion of flavors.
Instructions:
- Feta Cheese: Crumble the feta cheese into small pieces and set aside.
- Chicken Thighs: Pat dry the chicken thighs with a paper towel and season them with salt and pepper on both sides.
- Basil Leaves: Wash the basil leaves and pat them dry. Set aside.
- Red Pepper (Capsicum): Wash, core, and thinly slice the red pepper.
- Potatoes: Wash and peel the potatoes. Cut them into small cubes.
- Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 10 minutes. Drain and set aside.
- In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes.
- Flip the chicken thighs and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the sliced red pepper and sauté until softened, about 5 minutes.
- Add the cooked potatoes to the skillet and season with salt and pepper. Continue to cook for an additional 3-4 minutes, stirring occasionally.
- Place the chicken thighs back into the skillet, nestling them among the vegetables.
- Sprinkle the crumbled feta cheese over the chicken and vegetables.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the feta is slightly melted and golden, about 20-25 minutes.
- Check to ensure the chicken reaches an internal temperature of 75°C (165°F).
- After removing the skillet from the oven, sprinkle the fresh basil leaves over the top.
- Serve the chicken thighs hot, accompanied by the roasted red pepper, potatoes, and melted feta cheese. Enjoy!
Cooking Chicken with Red Capsicum, Feta, and Basil is a delightful way to enjoy a nutritious and flavorful meal. With the right ingredients and a few helpful tips, you'll create a dish that's sure to impress and satisfy everyone at the table. Enjoy the beautiful melding of textures and tastes in every bite!
Chicken with red capsicum, feta and basil FAQ:
Bake the Chicken with Red Capsicum, Feta, and Basil in a preheated oven at 200°C (400°F) for about 20-25 minutes.
Ensure the chicken thighs reach an internal temperature of 75°C (165°F) to confirm they are fully cooked.
Yes, you can substitute feta with goat cheese or ricotta for a different flavor, though it may slightly alter the dish's overall taste.
Store cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
This chicken dish pairs well with a variety of side dishes, but roasted potatoes or a simple green salad complement it perfectly.
Tips:
- Marinate the chicken thighs in olive oil, salt, and pepper for at least 30 minutes before cooking to enhance flavor.
- Use a non-stick pan or a well-seasoned cast-iron skillet to prevent the chicken from sticking.
- For a lower-carb option, substitute potatoes with roasted vegetables such as cauliflower or zucchini.
- Make sure to crumble the feta cheese finely so it melts slightly into the dish, adding a creamy texture.
- Serve with a side of fresh greens or a light salad to balance the meal.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 24g
Carbohydrates 30g
Fiber 3.58g
Sugar 2.07g
Fat 30g
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