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Pan-fried chicken with apples & rosemary

Pan-fried chicken with apples & rosemary

This is a simple, one-pan dish by Tara Wigley, but it still feels rather special. Serve it with buttery mash or polenta to mop up all the juices. 

3.5 out of 5 stars(2) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g pack Essential Chicken Mini Breast Fillets, larger fillets halved lengthways
  • 2 tbsp plain flour
  • ½ tsp salt
  • 2 tbsp olive oil
  • 60g unsalted butter
  • ¼ x 20g pack rosemary, leaves finely chopped
  • 1 unwaxed lemon, 1 long strip pared zest, 2 tbsp juice
  • 3 British apples, cut into 11⁄2-2cm wedges
  • 150ml dry white wine
  • 2 clove/s garlic, thinly sliced
  • ⅓ x 15g pack oregano, leaves chopped
  • 40g pitted green olives (or capers), halved
  • 100ml chicken stock (or water)


  1. Put the chicken in a large bowl with the flour, salt and plenty of freshly ground black pepper. Toss to combine and set aside. Put the oil and 30g butter in a large sauté pan (about 28cm diameter) and set over a medium-high heat. Once hot, add the rosemary, lemon zest and apple wedges, laying them flat on their sides. Cook for about 8 minutes, turning halfway, until golden on both sides. Use a slotted spoon to transfer the apples to a plate lined with kitchen paper; set aside.

  2. Keeping the pan on the heat, add the chicken and cook for 5-6 minutes, turning halfway through, until golden on both sides. Transfer to a plate and set aside.

  3. Add the wine, garlic, oregano and olives (or capers) to the pan. Bring to a simmer, then cook on a high heat for about 2 minutes to thicken the sauce slightly. Add the lemon juice, stock (or water) and remaining 30g butter. Stir to combine and heat for a minute, then return the chicken and apples to the pan. Season, stir, bring to a simmer and gently bubble away for about 3 minutes until the chicken is cooked through, no pink meat remains and the juices run clear. Serve at once with some buttery mash or polenta, or a crisp green salad, if liked.

And to drink...

Waitrose Blueprint White Burgundy, France. This elegant Chardonnay makes an excellent match for the chicken. 


Typical values per (excluding mash, polenta and salad) when made using specific products in recipe


1,926kJ/ 461kcals



Saturated Fat












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