Greek chicken skillet with feta and new potatoes
From the foundersAlexander Eriksson·Founder & CEO
A colourful Mediterranean skillet with juicy chicken fillet, oven-roasted new potatoes, sweet pointed peppers and a creamy sauce made with cream cheese and oregano.
Ingredients
2 servings
- 500 gFresh chicken fillet
- 600 gPremium new potatoes
- 200 gRed pointed pepper
- 200 gRomantica vine tomatoes
- 2 mskBregott® butter and rapeseed oil spread
- 200 gPhiladelphia Original cream cheese
- 100 gFeta cheese
- 2 klyftorGarlic
- 1 matskedDried oregano
- 1 matskedLemon juice
How to make it
- 1
Preheat the oven to 225°C fan. Halve the new potatoes and place them on a baking tray. Drizzle with melted Bregott and season with salt and pepper. Roast in the oven for 20-25 minutes until golden.
- 2
Cut the chicken fillet into bite-sized pieces. Season with salt, pepper and half of the oregano. Brown the chicken in a large frying pan in the remaining Bregott until nicely coloured.
- 3
Slice the pointed pepper into strips and halve the vine tomatoes. Add them to the pan with the chicken and crush in the garlic. Fry for 3 minutes.
- 4
Lower the heat on the hob. Stir in the cream cheese, lemon juice and the rest of the oregano, and crumble in half of the feta. Leave to simmer for 5 minutes to form a creamy sauce.
- 5
Take the potatoes out of the oven and fold them straight into the chicken skillet, or serve them on the side.
- 6
Top the skillet with the remaining crumbled feta and freshly ground black pepper before serving.
Kitchen tips
- If the sauce feels too thick, thin it with a splash of water or chicken stock.
- Let the chicken rest for a minute before serving so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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