Pan Cooked Chicken with Asparagus, Pancetta and Olives

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed[ as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.]

Total Time:
25 min
10 min
15 min

1 serving

  • 1 chicken breast supreme, skin removed
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 3 slices smoked pancetta
  • 8 medium-sized spears asparagus, woody ends trimmed off
  • 8 cherry tomatoes, halved
  • 5 kalamata olives, stones left in
  • Handful basil leaves
  • Small knob unsalted butter
  • Splash white wine
  • In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.

  • Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.

  • Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

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