Chicken with asparagus, smoked bacon and tomatoes - Jamie Oliver recipe.
An easy, one-pan midweek chicken dinner.
Oh yes, this was seriously delicious. Okay, mine doesn't look 'quite' the same as his did, but it was still delicious.
You've gotta love a one-pan meal. We particularly like this Chicken and Bacon Spaghetti Recipe (another of Jamie Oliver's recipes) as it's on the table in just 30 minutes. 😉
For this recipe, I didn't have any pancetta but wanted to make it straight away, so I used smoked streaky bacon.
Ingredients to serve 2
- 2 skinless and boneless chicken breasts
- sea salt & freshly ground black pepper
- olive oil
- 8 slices smoked streaky bacon or pancetta
- a bunch of asparagus
- 16 baby (grape) tomatoes - halved
- 8 pitted olives
- a small handful of fresh basil leaves
- 10g butter - unsalted
- a splash of dry white wine
How to do it
If you're using streaky bacon, place the rashers between clingfilm and roll them with a rolling pin to make the slices thinner.
Put a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top.
Sprinkle with a pinch of salt and pepper.
Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, bacon (or pancetta) and asparagus.
Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway.
Put the bacon or pancetta on top of the chicken once it is golden and crispy.
Move the chicken, bacon or pancetta and asparagus to one side of the pan, then throw in the tomatoes, olives, basil leaves and butter.
Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your two plates.
Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Pan-fried Chicken Bacon and Asparagus
Easy midweek dinner. Jamie Oliver's one-pan chicken recipe.
Ingredients
- 2 skinless and boneless chicken breasts
- sea salt & freshly ground black pepper
- olive oil
- 8 slices smoked streaky bacon or pancetta
- a bunch of asparagus
- 16 baby (grape) tomatoes - halved
- 8 pitted olives
- a small handful of fresh basil leaves
- 10g butter - unsalted
- a splash of dry white wine
Instructions
- If you're using streaky bacon, place the rashers between clingfilm and roll them with a rolling pin to make the slices thinner.
- Put a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper.
- Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, bacon (or pancetta) and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway.
- Put the bacon or pancetta on top of the chicken once it is golden and crispy.
- Move the chicken, bacon or pancetta and asparagus to one side of the pan, then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
- Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your two plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.
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Jan