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Crispy chicken with tomato & asparagus

crispy chickenWell what a swelteringly hot day it’s been here in the UK today! Far too hot to be slaving over a hot stove or preparing a lengthy meal for lunch or supper.

Therefore why not try out this quick recipe, which is also gluten free, from Jamie Oliver for crispy chicken with tomato and asparagus? You can jazz it up however you want maybe by adding some anchovies or sundried tomatoes, whatever takes your fancy!

Serves 2.


  • 2 x 120 g free-range, skinless chicken breasts
  • sea salt
  • freshly ground black pepper
  • 1 bunch of asparagus
  • olive oil
  • 4 rashers of pancetta
  • 250 g cherry tomatoes, halved
  • 5  black olives, destoned
  • a couple of sprigs of  fresh basil, leaves picked
  • a  small knob of butter
  • a splash of white wine


Place a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper. Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, pancetta and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway. Lift the pancetta on top of the chicken once golden and crispy.

Move the chicken, bacon or pancetta and asparagus to one side of the pan then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.

Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.

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