Basil Chicken Hash Recipe

Name: Basil Chicken Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, bone-in, skin-on; fresh basil leaf; olive oil; kosher salt and freshly ground black pepper; 6 tablespoons unsalted butter, divided; 2 lbs boiling potatoes, peeled and large diced; 2 red onions, chopped; 2 red bell peppers, large diced; 3 garlic cloves, minced; 2 teaspoons fresh thyme leaves; 1 teaspoon paprika; 1 tablespoon tomato paste; 4 minced scallions, white and green parts; ¼ cup chopped fresh leaf parsley; sour cream, Cheddar and sliced lemons, for serving

Servings: persons

2 whole chicken breasts, bone-in, skin-on
fresh basil leaf
olive oil
kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, divided
2 lbs boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
4 minced scallions, white and green parts
¼ cup chopped fresh leaf parsley
sour cream, Cheddar and sliced lemons, for serving

1
Preheat the oven to 350 degrees F.
2
Place the chicken breasts on a baking sheet.
3
Loosen the skin from the meat with your fingers, leaving one side attached.
4
Place 4 basil leaves under the skin of each chicken breast.
5
Pull the skin over as much of the meat as possible so the chicken won't dry out.
6
With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper.
7
Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.
8
Set aside until cool enough to handle, then remove the meat from the bones.
9
Cut the chicken in large dice pieces and set aside.
10
Melt 4 tablespoons of the butter in a large saute pan.
11
Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
12
In a separate saute pan, melt the remaining 2 tablespoons of butter.
13
Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
14
Add the chicken and the pepper mixture to the potatoes and heat through.
15
Add the scallions and parsley, toss together and place on a serving platter.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole chicken breasts, bone-in, skin-on, fresh basil leaf, olive oil, kosher salt and freshly ground black pepper, and more.

Yes, Basil Chicken Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil Chicken Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions