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Pan Fried Chicken

with Roasted Squash and Garlicky Greens
4.0(3.1K)
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2025
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Calories
: 
326 kcal
Protein
: 
37.3g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Ground Coriander

200 grams

Sliced Spring Greens

2 unit(s)

Skin-On British Chicken Breasts

1 unit(s)

Butternut Squash

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 sachet(s)

Mayonnaise

Energy (kJ)1363 kJ
Energy (kcal)326 kcal
Fat6.7 g
of which saturates1.6 g
Carbohydrate29.4 g
of which sugars17.2 g
Dietary Fibre8.5 g
Protein37.3 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop it widthways into 1cm wide slices, then chop into 1cm chunks (no need to peel) - it needs to be cut really small or it'll take ages to cook. Lay on a baking tray, drizzle with oil, salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.

2

Meanwhile, peel and grate the garlic (or use a garlic press) - set aside. Grate the lemon zest and halve the lemon. Put the ground coriander and lemon zest in a large bowl with a pinch of salt and pepper and a drizzle of oil. Mix to combine, then add the chicken breasts to the bowl. Toss to coat in the mixture and then set aside.

3

Heat a frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin side down and cook until the skin is nice a crispy, about 5-6 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray and roast in your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While the chicken roasts, get your washing up done (but don't wash your frying pan). When everything is about 6 mins from being ready, pop your frying pan back on medium high heat (no need to wash your pan) and add a splash of oil. Add the spring greens, a pinch of salt and pepper and stir fry until softened, 3-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat.

5

Once the chicken and squash are cooked, remove from the oven and pop your chicken on a board to rest. Stir the squash through the greens either in your baking tray or frying pan - whichever is easiest! 

6

Put the mayo in a bowl and add a squeeze of lemon and a pinch of salt and pepper. Mix together. Thinly slice the chicken. Serve the squash and greens in bowls with the chicken on top and a dollop of lemony mayonnaise. Chop the remaining lemon into wedges and serve alongside for anyone that likes things extra lemony! Enjoy!

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