Chicken fillets are the midweek workhorse: quick to cook, easy to flavour and liked by nearly everyone. Here are five dinners we make again and again.
1. Garlic Butter Chicken
Season the fillets, sear in a hot pan for 5 to 6 minutes per side, then add butter, crushed garlic and a squeeze of lemon for the final minute. Serve with new potatoes and green beans.
2. Chicken Stir-Fry
Slice the fillets into strips and fry over a high heat with peppers, onion and mangetout. Add soy sauce, honey and a splash of vinegar at the end and serve over rice or noodles.
3. Creamy Chicken and Bacon Pasta
Fry chopped bacon until crisp, remove it, then cook the sliced chicken in the same pan. Stir in cream and grated parmesan, return the bacon, then fold through cooked pasta with a splash of its water.
4. Chicken Fajitas
Slice the fillets, toss with smoked paprika, cumin and a squeeze of lime, then fry fast with onions and peppers. Pile into warm tortillas with sour cream and salsa.
5. Lemon Roast Chicken and Potatoes
Roast chunked potatoes and seasoned fillets together on one tray at 200C for around 25 to 30 minutes, with lemon wedges and a drizzle of oil, until the chicken is cooked through.
Cooking Chicken Safely
Whatever the recipe, chicken is done when it is steaming hot throughout, with no pink meat and juices that run clear. A probe reading of 75C in the thickest part takes the guesswork away.
Order chicken breast fillets, or browse the full chicken and poultry counters for thighs, diced chicken and whole birds, with delivery or collection available.
