10 – Minute pan fried Greek chicken breasts
When it comes to easy suppers, I have a handful of quick and easy recipes. This is one of them. It doesn’t get better 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
- 30 ml (2 tablespoons) olive oil
- 4 free range chicken fillets
- 2.5 ml (1/2 teaspoon) paprika
- 5 ml (1 teaspoon) dried oregano
- 2.5 ml (1/2 teaspoon) mixed spice
- 2.5 ml (1/2 teaspoon) sea salt flakes
- freshly ground black pepper
- zest of 1 lemon, plus juice of half
- 2 sprigs 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 over 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 for 4-5 minutes until golden. Turn the fillets over, then add the rosemary and whole garlic clove. Cook for several more minutes until cooked through. Squeeze over the lemon juice and deglaze the pan with a splash of water, about 40 ml should be sufficient. Turn to coat the chicken in the pan juices.
Serve immediately with your choice of sides. (see above suggestions)
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.