Pan-Fried Chicken Breast with Crispy Bacon and Roast Potatoes
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken breast topped with crispy bacon, served with oven-roasted potatoes and herb butter.
Ingredients
4 servings
- 650 gChicken breast fillets 🏷️
- 140 gBacon 🏷️
- 900 gpotatoes
- 2 mskOlive oil 🏷️
- 30 gbutter
- 3 stgarlic cloves
- 0.5 krukafresh thyme
- 0.5 stlemon
- 2 stspring onion
- 0.5 tskSalt
- 0.5 tskBlack pepper
How to make it
- 1
Preheat the oven to 225°C fan.
- 2
Cut the potatoes into wedges, toss with olive oil, salt and pepper on a baking tray and roast in the oven for 20 minutes.
- 3
Snip the bacon into smaller pieces and fry in a pan until crisp, then remove the bacon but keep the fat.
- 4
Season the chicken breasts and brown them in the bacon fat with the butter, crushed garlic and thyme.
- 5
Finish cooking the chicken over a medium heat for about 6-8 minutes per side until the core temperature reaches 72°C.
- 6
Squeeze fresh lemon juice into the pan for the last minute.
- 7
Top the chicken with the crispy bacon and sliced spring onion, and serve with the roast potatoes.
Kitchen tips
- Let the chicken rest for a couple of minutes before serving to make it extra juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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