Pan Cooked Chicken with Asparagus, Pancetta and Olives – a delicious recipe with chicken, salt, Olive oil, pancetta, tomatoes, kalamata olives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.
2
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out).
3
This will help to cook the chicken much faster.
4
Season with salt and pepper.
5
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides.
6
Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over.
7
Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter.
8
Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
117
kcal
Calories
1
g
Fat
16
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 chicken breast supreme, skin removed, Sea salt and freshly ground black pepper, Olive oil, 3 slices smoked pancetta, and more.
Yes, Pan Cooked Chicken with Asparagus, Pancetta and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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