Chicken breast becomes an easier dinner when the pieces have similar thickness and the side dish cooks alongside the main preparation. Try these two four-person meals: pepper chicken wraps and a mustard chicken skillet.
Pepper chicken wraps
Ingredients: 500 g chicken breast in thin strips, 2 sliced peppers, 1 sliced onion, 1 tablespoon oil, 1 teaspoon smoked paprika, 8 small wraps, 150 g plain yogurt and shredded lettuce.
- Heat half the oil in a large frying pan. Soften peppers and onion for about 8 minutes, then transfer to a bowl.
- Add the remaining oil and cook chicken with paprika, turning until the safe temperature below is reached.
- Return the vegetables and warm through. Warm wraps according to their packet.
- Serve the filling, yogurt and washed lettuce separately so everyone can assemble their own wrap.
Allow approximately 30 minutes. A dairy-free yogurt alternative works if unsweetened and suitable for the diners.
Mustard chicken with peas
Ingredients: 4 thin chicken fillets totalling 600 g, 1 tablespoon oil, 150 ml low-salt stock, 100 ml cooking cream, 2 teaspoons mustard and 200 g frozen peas.
- Brown the chicken in oil for about 3 minutes per side in a wide pan.
- Add stock, cream and mustard. Simmer gently until the chicken reaches the temperature below.
- Add peas and cook for their packet’s required time, ensuring the chicken stays hot. Serve with separately cooked potatoes or rice.
Allow around 30–35 minutes plus any extra time needed for the side. Mustard and dairy are allergens; check the stock label too.
Avoid dry edges and an undercooked centre
Flatten thick ends or cut large breasts horizontally into thinner fillets using a stable board and sharp knife. Do not rely on colour or an estimated cooking time alone. Check the thickest piece and avoid continuing to cook well beyond the safe endpoint.
Safety: chicken must reach 74°C/165°F internally. Keep raw poultry separate; wash hands and utensils after handling it.
