This one is a 10-ingredient dinner guaranteed to like.
Goat cheese or Parmesan would make excellent substitutes for the feta.
Alternatively, halloumi, although less creamy, is a great match.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
This recipe was developed by Liz Mervosh and Marianne Williams.
Heat oil in a large oven-safe skillet over medium-high.
Sprinkle chicken with 1/2 teaspoon salt.
(Chicken will not be cooked through.)
Transfer to a plate.
Reduce heat to low.
Add cream and harissa; cook, stirring often, until slightly thickened and creamy, about 2 minutes.
Return chicken to skillet and bake:
Return chicken to skillet.
Spoon some sauce over chicken and sprinkle with 1/2 cup feta.
Bake until a thermometer inserted in thickest part of chicken reads 160F, 10 to 12 minutes.
Cook sweet potato fries:
While chicken bakes, cook sweet potato fries according to package directions.
Sprinkle fries with remaining 1/4 teaspoon salt.
Serve chicken with sauce, fries, and parsley:
Transfer chicken to plates.
Top chicken with sauceand remaining 1/2 cup feta.
Serve with fries, topped with parsley.
Make-Ahead:Store cooked, cooled chicken in sauce in the refrigerator for up to 1 day.
For best results, reheat over medium-low in a covered pan.
