Baked Chicken Shakshuka
A hearty and flavorful one-skillet dinner combining tender chicken thighs with a spiced, savory tomato and pepper sauce.
Ingredients
- •4 boneless, skinless chicken thighs
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •1 red bell pepper, seeded and diced
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground coriander
- •1/4 teaspoon red pepper flakes
- •1 can (28 ounces) crushed tomatoes
- •1/2 cup chicken broth
- •Salt and freshly ground black pepper, to taste
- •1/2 cup crumbled feta cheese
- •1/4 cup fresh cilantro or flat-leaf parsley, chopped
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 2
Season the chicken thighs generously on both sides with salt, black pepper, a pinch of cumin, and smoked paprika.
- 3
Heat the olive oil in a large oven-safe skillet, such as cast iron, over medium-high heat.
- 4
Add the chicken thighs and sear until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- 5
Reduce the heat to medium, add the diced onion and red bell pepper to the same skillet, and cook until softened and lightly browned, about 5 minutes.
- 6
Stir in the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes, cooking for about 1 minute until fragrant.
- 7
Pour in the crushed tomatoes and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the skillet. Season the sauce with salt and pepper.
- 8
Nestle the seared chicken thighs back into the tomato sauce, spooning some of the sauce over the top of the chicken.
- 9
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- 10
Remove from the oven, sprinkle the crumbled feta cheese and fresh cilantro over the top, and serve warm.
💡 Chef tips
- For extra richness, crumble goat cheese or dollop Greek yogurt over the dish instead of feta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with warm crusty bread, pita, or over a bed of fluffy couscous to soak up the flavorful tomato sauce.
✅ How it should turn out
The finished dish features juicy, tender chicken nestled in a thick, spiced tomato sauce topped with melted tangy cheese, filling the kitchen with warm, aromatic Mediterranean spices.