Chicken with red capsicum, feta and basil
Enjoy a flavor-packed meal with this delicious Chicken with Red Capsicum, Feta, and Basil recipe. Succulent chicken thighs, tangy feta cheese, fresh basil leaves, and vibrant red pepper come together for a delightful main course. Perfectly paired with roasted potatoes, this Mediterranean-inspired dish is both nutritious and easy to prepare. Ideal for weeknight dinners or special occasions!
- 28 Apr 2025
- Cook time 40 min
- Prep time 25 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.58g | 9% |
| Sugar 2.07g | 2% |
| Fat | |
| Fat 30g | 35% |
| Saturated 9g | 31% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 70mg | 13% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 0.98mg | 57% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.11ug | 46% |
| Vitamin C 54mg | 61% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 2.20mg | 20% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 900mg | 27% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 2.63mg | 24% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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