Pan-fried chicken with lemon and oregano
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Serves:     people
Notes from Anna

A quick, simple way to jazz up the humble chicken breast.  The lemon and oregano add a zesty note to the dish.

Make a pea risotto in 25 minutes with arborio rice, frozen peas, an onion, stock and some chopped parsley.



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  1. Make a few diagonal slits across the chicken breasts with a sharp knife and put them on a plate.
  2. Squeeze the lemon. Mix together the lemon juice, the oil, a pinch of salt, a good grind of black pepper and the oregano. Pour over the chicken. Leave to marinate for about 10 minutes.
  3. Warm a frying pan on a medium heat. Add the chicken in its marinade and cook for about 4-5 minutes on each side.
  4. Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, cook it for a bit longer, but be careful not to overcook it or the chicken will become tough and stringy.
  5. Perfect served, as pictured, with pea risotto .

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