Pan-fried Chicken Breast

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.

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*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

• 1 Knorr chicken stock cube

• freshly picked thyme

• 1 unwaxed lemon

Other Easy Chicken Recipes include

Chicken Parmentier

Chicken and Chorizo Pasta

Chicken with Butternut Squash

Spanish Roast Chicken - Jamie Oliver recipe

Cajun Stuffed Chicken

Chicken Tagine

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. 

My favourite way is to serve with boiled rice, stirring a handful of spinach through it after draining. It's a good way to get more veg!

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, easy, recipe, pan fried chicken with lemon

Main, chicken, dinner

English

Yield: 2

Author: Jan Bennett

Pan-fried Chicken Breast with Lemon

This is a Marco Pierre White recipe, he used chicken fillets with the skin on, but I only had skinless, and it worked just fine.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

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

1. Mix the Knorr chicken stock cube to a smooth paste by mixing it with 2 teaspoons of olive oil.
2. 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.
3. Massage some paste over one side of the chicken fillets, so that it’s evenly spread.
4. 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.
5. While the chicken is cooking spread the remaining paste over the other side of the chicken.
6. Cook for about 4-5 minutes and then turn over. Cook for another 4-5 minutes depending on the thickness of your fillets.
7. 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.
8. When you're happy it's nicely cooked through, remove the chicken from the heat, plate up.
9. Squeeze the juice from the remaining half of lemon over the top and serve.

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