recipes

One Pan Garlic & Rosemary Summer Chicken

June 30

This dish is a vibrant, comforting midweek meal that brings bold Mediterranean flavours to your table with minimal effort. The garlic and rosemary crust infuses the chicken with aromatic depth, while the blistered cherry tomatoes and lemon zest add brightness. Pan-crisped gnocchi gives a satisfying texture, complemented by sweet peas and tender spinach. Finished with a sprinkle of basil and pecorino, it’s a simple yet elegant plate that feels both hearty and fresh. Perfect for a relaxed dinner for two in just 25 minutes.

Serves 2
25 mins

Method

1. Mash one of the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the rosemary leaves and lemon zest and finely chop. Smear the garlic and herb paste over the chicken breasts to coat both sides.
2. Heat the oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for two minutes on each side until golden.
3. Push the chicken breasts to one side of the pan and add the remaining garlic and tomatoes to the pan with the extra-virgin olive oil and butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly.
4. Stir in the gnocchi, spreading it around the pan in contact with the hot surface. Let it cook undisturbed for 2–3 minutes to lightly crisp and brown, then gently stir.
5. At this stage you can add the fresh spinach, asparagus and peas to the pan along with a splash of water. Cook for another 4–5 minutes with the lid on, until the gnocchi is golden and tender, the chicken and peas have cooked through and the spinach has wilted.
6. Finish with zest and juice of remaining lemon, then serve the chicken and gnocchi in wide bowls garnished with basil leaves & pecorino cheese

2 garlic cloves, crushed

Pinch of sea salt (about 1/16 teaspoon)

2 rosemary sprigs, leaves stripped

Zest of 1/2 lemon, pared

2 chicken breast fillets (about 1.1 lb total)

2 tablespoons olive oil

10.5 oz cherry tomatoes (about 2 cups)

2 tablespoons (2.1 oz) unsalted butter

10.5 oz fresh gnocchi (about 2.5 cups)

3.5 oz fresh baby spinach (about 3–4 cups loosely packed)

1.75 oz frozen peas (about 1/3 cup)

6 asparagus stalks, chopped

To Serve

Juice and zest of remaining lemon

Large handful of fresh basil leaves (about 1/2 cup)

Grated pecorino cheese, to taste

2 garlic cloves, crushed

Pinch of sea salt

2 rosemary sprigs, leaves stripped

Pared zest of 1/2 lemon

2 chicken breast fillets

2 tbsp olive oil

300g cherry tomatoes

30g unsalted butter

300g fresh gnocchi

100g fresh baby spinach

50g frozen peas