Pan-fried Chicken with Lemon and Thyme
A quick and easy way to cook chicken breast fillets. Simply by mixing a chicken stock cube with a little olive oil and making it into a smooth paste, you then coat the chicken with the paste before pan-frying.
*Post updated March 2022*
I got the idea from Marco Pierre White, he made this recipe at his cooking Masterclass for Knorr last week.
This is a great way to pan-fry chicken and keep it moist. Maroc used a skin-on chicken fillet, but I couldn't get one with skin on. So I gave it a go anyway and the result was just the same. I thought the chicken might go dry but it didn't.
15 Minute Meal
Simple, skinless chicken fillets, pan-fried and all done ready to serve in about 15 minutes, and that includes making the paste and heating up your pan!
Of course, you don't have to use a Knorr stock cube, you can use your favourite brand of stock cube instead.
Ingredients in this recipe
- olive oil
- 2 skinless chicken fillets
- freshly picked thyme
- 1 unwaxed lemon
Other Easy Chicken Recipes include
Spanish Roast Chicken - Jamie Oliver recipe
The list goes on!
What can you serve with pan-fried chicken - Hasselback Potatoes would be great but they do take a while to cook.Recommend Equipment
A good non-stick frying pan
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Pan-fried Chicken Breast with Lemon
Ingredients
- olive oil
- 2 skinless chicken fillets
- 1 Knorr chicken stock cube
- freshly picked thyme
- 1 unwaxed lemon - remove (and keep the zest) and then cut the lemon in half
Instructions
- Mix the Knorr chicken stock cube to a smooth paste by mixing it with 2 teaspoons of olive oil.
- Pick and chop some fresh thyme leaves, add to the paste along with the lemon zest. Squeeze in the juice of half the lemon. *Keep the other half of the lemon for later.
- Massage some paste over one side of the chicken fillets, so that it’s evenly spread.
- Heat up your pan till it's nice and hot. Put the chicken into the pan with the paste side down and turn the heat down to medium.
- While the chicken is cooking spread the remaining paste over the other side of the chicken.
- Cook for about 4-5 minutes and then turn over. Cook for another 4-5 minutes depending on the thickness of your fillets.
- Check to see if they're cooked through - if not return to the heat (but lower it) and drizzle over a little oil and cook.
- When you're happy it's nicely cooked through, remove the chicken from the heat, plate up.
- Squeeze the juice from the remaining half of lemon over the top and serve.
Oh Jan... this fried chicken definitely is really a mouth watering one.
ReplyDeleteAny chicken dish that cooks ip so quickly from start to finish has to be on my list of must haves.
ReplyDeleteJuicy and succulent - looks yummy
ReplyDeleteHow clever to make a paste with the stock cube, the chicken looks delicious.
ReplyDelete