Harissa rubbed baked chicken breast

A light recipe for oven-baked chicken breast seasoned with homemade harissa and served over a simple potato puree.

I am totally hooked on harissa recently. I made a large batch of homemade harissa and have incorporated it into a number of recipes, and frankly it has been amazing. As a pair of chili pepper and zesty food lovers, having something like a homemade harissa available in the fridge is smart and convenient when you want great flavor quickly.

It’s something you can whirl into soups or casseroles, rub into chicken wings or, in this case, spice up some healthy chicken breasts for baking. It’s not the fastest meal in the world because of potato puree — I bake the potato with garlic — but if you skip the puree, you can have it quickly.

Or, master the potato setting on your microwave and cook the garlic in a saucepan with a little oil for about a minute. I prefer oven baked, but sometimes you just have to do what you have to do when you're busy.

Since harissa already has all the wonderful flavors and ingredients, no other spices are needed here. Just rub it nicely into the chicken breast, get a quick sear, and then finish in the oven. Baked chicken breast on the way.

Do you love Harissa? Try some of my other popular recipes with Harissa

Also, try my Peri Peri Chicken Legs recipe. Delicious!

If you enjoy this recipe, I hope you will leave a comment for some STARS. Share it on social media too. Don't forget to tag us on #ChiliPepperMadness. I will definitely share it! Thanks! – Mike H.

Harissa rubbed baked chicken breast – recipe

A light recipe for oven-baked chicken breast seasoned with homemade harissa and served over a simple potato puree.

Prep Time15 minutes

Cooking time 1 hour and 10 minutes

Total time1 hour and 25 minutes

Course: Main courses

Food: American

Keywords: chicken, harissa

Servings: 2

Calories: 443kcal

  • 2 medium chicken breasts
  • 4 tablespoons Harissa
  • 2 tsp olive oil


  • 1 large baking pot
  • 2 cloves of garlic
  • 2 tablespoons crema or crème fraiche or more as desired
  • Chicken broth or water as needed
  • Salt and pepper to taste
  • Fresh herbs for serving
  • Preheat oven to 375 degrees.

  • Wrap the unpeeled garlic in a little foil with a splash of olive oil and a little salt. Put them in the oven and bake for a total of 30 minutes.

  • Wash the potato, then rub it with a little olive oil and salt. Bake with garlic for 30 minutes, or until nice and soft inside.

  • Remove the garlic and potato, cool and peel them all. In a food processor, they go.

  • Put chicken breast in a large bowl and add 3 tablespoons of harissa. Rub harissa into the breasts. Get it all in there!

  • Heat an oven-safe skillet for medium heat and add 1 teaspoon of olive oil. Heat through.

  • Add chicken breast and cook for a few minutes on each side to get a nice sear.

  • Put frying pan in oven and bake for 10-12 minutes, or until chicken is cooked through. I like to make time for this when my garlic and potato are roasting per day. Above.

  • While the chicken is baking, the potato-garlic mixture is purged in the food processor with crema and the remaining tablespoon of harissa. To make it nice and creamy, add more cream or some water or broth during the treatment. I like my very creamy. Salt and pepper to taste.

  • Spoon potato puree onto plates, then top with a baked chicken breast.

  • Serve with freshly chopped herbs.

Calories: 443kcal | Carbohydrates: 21 g | Protein: 57g | Fat: 12 g | Saturated fat: 2g | Cholesterol: 154 mg | Sodium: 601 mg | Potassium: 991 mg | Fiber: 4g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 17.9 mg | Calcium: 93 mg | Iron: 5.5 mg

Harissa rubbed baked chicken breast

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