Juicy pan-cooked chicken with lemon, garlic and plenty of cracked pepper. The quick pan sauce makes it feel special without adding much work.
Ingredients
- 4 small chicken breast fillets or 6 thigh fillets
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/2 tsp freshly cracked black pepper
- 1 tsp sea salt
- 1 tsp lemon zest
- 2 garlic cloves, finely grated
- 1/2 cup chicken stock
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tbsp chopped parsley
Method
If using chicken breasts, slice each horizontally or pound gently to an even thickness. Season with salt, cracked pepper and lemon zest.
Heat olive oil and butter in a large pan over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate.
Reduce heat to medium. Add garlic to the pan and stir for 20 seconds, then add stock, lemon juice and honey.
Simmer for 2 to 3 minutes, scraping up the browned bits, until slightly reduced.
Return chicken to the pan and spoon over the sauce. Finish with parsley and extra cracked pepper.
Cook’s note: For best flavour, use freshly cracked pepper rather than pre-ground pepper.