One Pan Chicken with Lemon & Paprika


One of my favourite things to do is find ingredients in the kitchen and take it from there, it’s kind of like your very own Mystery Box from MasterChef. One of the most important things for those days when you don’t feel like shopping, is to pack your pantry, fridge and freezer with the staples. Take a look at my pantry list for some inspiration.

This is a super healthy dinner option and it is so easy to cook.


6 free-range chicken breasts, bone in, skin off
Olive oil
4 garlic cloves, crushed
Dried chilli flakes
1 large lemon, cut in half
1 tbsp paprika
180 ml white wine
180 ml chicken stock
½ punnet baby tomatoes
1 bunch fresh rosemary, twigs removed
Sea salt & black pepper
To Serve:

Long stem broccoli

2 breasts per person
Preparation 30 minutes
Cooking time 20 minutes

Put the chicken breasts on a plastic chopping board, then place a layer of cling film over the breasts and flatten with a rolling-pin. Once they are a bit flatter, score them, being careful not to cut straight through. Then in a marinating dish, add in a good lug of olive oil, a large pinch of salt, pepper, chilli flakes, half of the rosemary and some of paprika (reserving some for the end). Add in the crushed garlic and the juice of 1 lemon. Massage the chicken with the marinade then place in the fridge for 25 minutes.

Place a large frying pan on high-heat, spray with some spray n cook and add a dash of olive oil. Sprinkle a bit more paprika on the breasts, then fry for about 5 minutes on each side, depending on the size of the breasts. When they are still a bit opaque (look in the scored part of the breast) add in the wine and boil for 1 minute, then add the stock, baby tomatoes, the rest of the rosemary and the cut lemon. Simmer for another 5 minutes.

To serve adjust the seasoning, sprinkle over the rest of the paprika and serve with couscous and steamed long stem broccoli.


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