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Pan-Fried Chicken

Pan-Fried Chicken

with Spiced Creamy Lentils

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We're so used to seeing lentils dried or in tins that it only occurred to us the other day to wonder what a lentil plant looks like. The answer; not dissimilar to a pea plant, but bushier. Here we've put these lovely legumes in a spicy, creamy sauce which pairs perfectly with pan-fried chicken. Beautiful!

Tags:SpicyUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


½ unit(s)

Red Bullet Chilli

½ bunch(es)


½ bunch(es)


2 unit(s)

Chicken Breast (skin-on)

1 tin(s)

Brown Lentils

1 sachet

Chicken Stock Powder

100 grams

Creme Fraiche

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2067 kJ
Energy (kcal)494 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate29 g
of which sugars8.0 g
Protein48 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Rolling Pin
Instructionsarrow up iconarrow up icon
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Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the root and the dark green leafy part from the leek. Slice into rounds about 1/2 cm thick. Halve the chilli lengthways, remove the seeds then finely chop.


Pick both the thyme leaves and the sage leaves from their stalks (discard the stalks from both herbs.) Roughly chop the sage leaves.


Heat a splash of oil in a large saucepan over medium heat. Add the carrot, leek, a pinch of chilli (add more or less depending on how much you like spice!) and all of the thyme and sage. Season with salt and cook gently until soft, 8-9 mins, stirring occasionally. Tip: Turn the heat down if the ingredients start to brown.


Meanwhile, place each chicken breast between two sheets of clingfilm. Bash with the bottom of a saucepan or a rolling pin until just under 1cm thick all over. Heat a splash of oil in a frying pan on medium-high heat. Season both sides of the chicken with salt and pepper, then lay in your pan, skin-side down. IMPORTANT: Wash your hands after handling raw meat. Cook for around 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While the chicken cooks, drain and rinse the lentils in a sieve. Once the veggies are soft, add the lentils along with a splash of water, stock powder and crème fraîche. Stir to dissolve the stock powder, bring to the boil and then remove from the heat. Season to taste with salt and pepper if needed. Add more chilli if you want it spicier!


Spoon the spiced creamy lentils onto your plates and top with the pan-fried chicken. Enjoy!