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Pan-fried chicken with rosemary and parsley infused tomatoes

Take your pick between boneless thighs or lean chicken breasts because they’re all fair game in this tasty griddle pan recipe.

Serving: 4
Time: Less than 30 minutes
Difficulty: Easy


  • 4 skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh parsley
  • 1 sprig fresh rosemary, chopped
  • salt and freshly ground black pepper 

For the rosemary and parsley infused tomatoes:

  • 1 tbsp olive oil 
  • ½ onion, sliced 
  • 1 garlic clove, chopped 
  • 4 canned plum tomatoes, drained, chopped 
  • Salt and freshly ground black pepper 
  • 1 sprig fresh rosemary, chopped 
  • Small handful chopped fresh parsley 


  1. For the chicken, place the breast between two sheets of cling film and flatten to 1cm thickness with a rolling pin.
  2. Drizzle the chicken breasts with olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper.
  3. Heat  a griddle until smoking hot, add the chicken and fry for 2-3 minutes on each side - repeat until cooked through
  4. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened. 
  5. Add the garlic and fry for one minute.
  6. Add the chopped tomatoes, salt and freshly ground pepper, rosemary and parsley and simmer for three minutes.
  7. To serve, spoon the tomatoes onto a serving plate and top with the chicken breasts. 

Recipe courtesy of Russell Hobbs

For more tasty poultry recipes, click here. 


This recipe tastes great when served with freshly baked breadrolls.