Pan-fried chicken with chilli butter

Simple, fast and full of flavour, the ideal mid-week dinner recipe.

  • 30 mins cooking
  • Serves 4
  • Print


Pan-fried chicken with chilli butter
  • 60 gram softened butter
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon coarsely chopped drained semi-dried tomatoes
  • 1 tablespoon coarsely chopped roasted pine
  • 200 gram thigh fillets


Pan-fried chicken with chilli butter
  • 1
    Combine butter, chilli flakes, tomatoes and pine nuts in small bowl. Place mixture on piece of plastic wrap, shape into rectangular block, wrap tightly; freeze.
  • 2
    Cook four 200g thigh fillets in heated oiled large frying pan until browned both sides and cooked through. Slice butter; serve on chicken. Goes well with roasted potato wedges.

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