How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pan-Fried Chicken With Hot Rhubarb Chutney?

You need 10 ingredients. The key ingredients include: 4 tablespoons sunflower oil, 2 shallots finely diced, 2 tablespoons green peppercorns pickled, chopped, 2 7/16 cups rhubarb sliced, and more.

Is Pan-Fried Chicken With Hot Rhubarb Chutney suitable as meat & poultry?

Yes, Pan-Fried Chicken With Hot Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pan-Fried Chicken With Hot Rhubarb Chutney?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Chicken With Hot Rhubarb Chutney Recipe

Name: Pan-Fried Chicken With Hot Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons sunflower oil; 2 shallots finely diced; 2 tablespoons green peppercorns pickled, chopped; 2 7/16 cups rhubarb sliced; 15/16 cup mango peeled, stoned and diced; 2 tablespoons honey; 6 3/4 tablespoons white wine vinegar; 5 tablespoons orange juice; 1 1/16 cups basmati rice; 4 chicken breasts

Try this homemade Pan-Fried Chicken With Hot Rhubarb Chutney recipe the whole family will love. Made with sunflower oil, shallots, green peppercorns and…

This Pan-Fried Chicken With Hot Rhubarb Chutney relies on simple, everyday ingredients such as sunflower oil, shallots finely diced, rhubarb sliced and honey. It comes together quickly and makes 4 servings, at about 502 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pan-Fried Chicken With Hot Rhubarb Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions