Baked Chicken Shakshuka
A hearty, one-pan Mediterranean delight featuring tender chicken breast simmered in a spiced, aromatic tomato and bell pepper sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch cubes
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •2 red bell peppers, seeded and diced
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon red pepper flakes
- •28 oz (800g) canned crushed tomatoes
- •1 tablespoon tomato paste
- •1/2 cup fresh cilantro or parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken cubes and sear until lightly browned on all sides, then remove from the pan and set aside.
- 3
In the same skillet, add the onion and bell peppers. Sauté for 5-7 minutes until softened.
- 4
Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
- 5
Add the tomato paste and crushed tomatoes. Stir well and bring to a gentle simmer for 5 minutes.
- 6
Return the chicken and any accumulated juices to the skillet, stirring to coat the chicken in the sauce.
- 7
Transfer the skillet to the oven and bake for 12-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 8
Garnish with fresh cilantro or parsley before serving hot.
💡 Chef tips
- For a deeper flavor, roast the bell peppers before adding them to the sauce.
- This dish keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Serve with warm pita bread or crusty sourdough to soak up the flavorful tomato sauce.
✅ How it should turn out
The finished dish features tender, succulent chicken nestled in a thick, vibrant red sauce that smells of warm spices and sweet roasted peppers.