How long does Golden Herb Chicken with Oat Pancakes take to make?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. Make the pancake batter while the chicken cooks.

Is Golden Herb Chicken with Oat Pancakes vegetarian?

No, it contains chicken breast, seasoned with parsley and garlic and pan-fried until golden. It is served with oat pancakes and a lemon and olive oil drizzle.

Can I use rice flour instead of oat flour for the pancakes?

Yes, rice flour makes a lighter, crisper pancake. Add milk gradually, as rice flour absorbs liquid differently from oat flour.

How do I get fluffy oat pancakes?

Whisk the batter smooth and let it rest briefly so the oat flour hydrates. Cook small pancakes on a lightly greased pan over medium heat.

What sauce goes with Golden Herb Chicken with Oat Pancakes?

The simple lemon and olive oil drizzle is enough, but a garlic yogurt sauce or a spoon of crème fraîche with herbs also works well.

Golden Herb Chicken With Oat Pancakes Recipe

Name: Golden Herb Chicken with Oat Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; NaN Large English Brown Eggs; 1 Lemon - 1 Each; 1 L Moo Whole Long Life Milk; 50G Natoora Fresh Italian Flat Leaf Parsley; 500 g Flahavan's Irish Porridge Oats 500g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

British cuisine · 660 calories

About this recipe

Start your day with Golden Herb Chicken and Oat Pancakes, a quintessential British breakfast that ticks all the boxes for flavor, nutrition, and satisfaction. The tender chicken breast, seasoned with fresh parsley and garlic, is cooked to golden perfection, offering 32g of protein to fuel your day. The oat pancakes, light and fluffy with a subtle nuttiness, complement the savory chicken beautifully. A tangy lemon drizzle ties the dish together, adding brightness and depth. Preparing this meal is a delightful experience, with simple yet rewarding techniques like whisking pancake batter and searing chicken to golden perfection. Serve this hearty breakfast for a weekend treat or as a midweek energy boost to keep you going strong.

Ingredients

100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
NaN Large English Brown Eggs
1 Lemon - 1 Each
1 L Moo Whole Long Life Milk
50G Natoora Fresh Italian Flat Leaf Parsley
500 g Flahavan's Irish Porridge Oats 500g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Blitz 100 g porridge oats in a blender or food processor to a fine flour and set aside.
2. Preheat a large skillet over medium heat and add 1 tbsp of olive oil.
3. Season 300 g chicken breasts with salt, pepper, and 5 g finely chopped fresh parsley.
4. Mince the garlic and rub it onto the chicken, then cook for 7-8 minutes per side until golden and cooked through (75°C in the thickest part).
5. While the chicken cooks, whisk the oat flour with 2 eggs, 150 ml milk and a pinch of salt to create a smooth pancake batter.
6. Heat a non-stick pan, lightly grease it with a little olive oil, and pour small portions of the batter to form pancakes.
7. Cook the pancakes for 2-3 minutes per side until golden brown and fluffy.
8. Zest and juice the lemon, mixing the juice with 1 tbsp olive oil for a simple drizzle.
9. Plate the cooked chicken alongside the pancakes, drizzling the lemon mixture on top of the chicken.
10. Garnish with the remaining parsley and a slice of lemon for a fresh presentation.
11. Serve immediately while warm and enjoy the balanced combination of flavors.

How to make Golden Herb Chicken With Oat Pancakes

Season the chicken. Preheat a large skillet over medium heat with 1 tbsp of olive oil. Season the chicken breasts with salt, pepper and finely chopped parsley, then rub over the minced garlic.
Cook the chicken. Cook the chicken for 7-8 minutes per side until golden and fully cooked through.
Make the pancakes. While the chicken cooks, whisk oat flour with eggs, milk and a pinch of salt into a smooth batter. Pour small portions into a lightly oiled non-stick pan and cook for 2-3 minutes per side until golden brown and fluffy.
Mix the lemon drizzle. Zest and juice the lemon, then mix the juice with a dash of olive oil for a simple drizzle.
Plate and serve. Plate the chicken alongside the pancakes and drizzle the lemon mixture over the chicken. Garnish with extra parsley and a slice of lemon, and serve immediately while warm.

Frequently asked questions

How long does Golden Herb Chicken with Oat Pancakes take to make?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. Make the pancake batter while the chicken cooks.
Is Golden Herb Chicken with Oat Pancakes vegetarian?: No, it contains chicken breast, seasoned with parsley and garlic and pan-fried until golden. It is served with oat pancakes and a lemon and olive oil drizzle.
Can I use rice flour instead of oat flour for the pancakes?: Yes, rice flour makes a lighter, crisper pancake. Add milk gradually, as rice flour absorbs liquid differently from oat flour.
How do I get fluffy oat pancakes?: Whisk the batter smooth and let it rest briefly so the oat flour hydrates. Cook small pancakes on a lightly greased pan over medium heat.
What sauce goes with Golden Herb Chicken with Oat Pancakes?: The simple lemon and olive oil drizzle is enough, but a garlic yogurt sauce or a spoon of crème fraîche with herbs also works well.