10 – Minute pan fried Greek chicken breasts
24 October 2016
When it comes to easy suppers, I have a handful of fast and reliable recipes. This is one of them. It doesn’t get any easier than these 10 – minute pan fried Greek chicken breasts. Succulent chicken fillets sautéed in a lemony rosemary olive oil.
I’ve spoken before about the versatility of recipes and these Greek chicken breasts fit the bill. Here are several serving suggestions:
- Greek chicken burgers (I use this spelt hamburger bun recipe)
- Scrumptious for wraps, ’cause who doesn’t love a wrap? Think flatbreads, hummus, rocket, fried halloumi, cherry tomatoes and slices of this awesome Greek chicken. (I’m having this one tonight)
- Tabbouleh inspired bulgar wheat salad topped with Greek chicken breasts and chunks of Danish feta.
- A loaded Greek chicken salad – piles of olives, feta, red onions and crispy cos lettuce (Banting friendly and gluten free)
- Creamy lemon tagliatelle pasta, strips of chicken topped with grated pecorino cheese.
And there you have it. Five easy midweek suppers or lazy weekend lunches, done. I could carry on with loads more mouthwatering options, but I’m assuming you’re just plain hungry now, right?
10 – Minute pan fried Greek chicken breasts
Serves: 4
- 2 tablespoons olive oil
- 4 free range chicken fillets
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon all-spice (mixed spice)
- 1/2 teaspoon flaky sea salt
- freshly ground black pepper
- zest of 1 lemon, plus juice of half
- 2 stems rosemary, roughly torn
- 1 garlic clove, bruised
- lemon wedges, to serve
- Lay a length of cling film on a chopping board.
- In a small bowl, combine all the dried herbs and spices, salt, pepper and lemon zest.
- Scatter half the spice mix on the cling film. Place the chicken fillets on top. Sprinkle with the remaining spice mix and cover with another layer of cling.
- Pound lightly with a rolling pin to flatten and tenderise the chicken.
- Heat the olive oil in a pan. Cook the chicken in the hot oil for about 4 minutes until golden.
- Turn the chicken, add the rosemary and whole garlic clove and continue to cook for several more minutes until cooked through.
- Squeeze over the lemon juice and deglaze the pan with a splash of water. (2-3 tablespoons should do it)
- Toss to coat the chicken in the pan juices.
- Serve immediately with your choice of sides. (see above suggestions)
Chicken is my go-to for quick and easy family suppers. Here are some of the most read chicken recipes on the blog.
8 Comments. Leave new
What a delicious quick and easy dish. I am always looking for new ways with chicken.
Hi there Angela. Sometimes a few simple ingredients can make for a perfectly delicious meal. This chicken recipe is just that. Hope it helps out when time’s short!
Hi Dianne, i love this and you know they will eat this for the whole month.
Such a quick and tasty recipe.
Thank you
Pleasure Habi. When you’ve only got 10 minutes to spare, this is fast food on another level.
This is a great, quick recipe! I’m Greek, and I loved! = )
So glad to hear Lisa! This is one of those recipes that just keeps popping up for last minute suppers in my house. They make great burgers too.
Hi, I believe that there is a difference between all spice and mixed spice? Which one do we use for this recipe.
Thanks
Hi Carol. All spice is a singular spice made from unripened berries from a pimento tree. Mixed spice combines all spice, cumin, nutmeg, coriander and caraway. I usually go with mixed spice as it’s a well-rounded taste. I’ve given the option of both in the recipe, depending on what’s available.