Pan fried chicken breast with chickpea and chorizo mash
Prep time: 
Cook time: 
Total time: 
For the chicken:
  • 2 chicken breasts, skin on
  • 1 Tbsp oil
  • 50g butter
  • 2 garlic cloves, skin on
  • 3 thyme sprigs
For the chickpea mash
  • 150g chorizo
  • 1 Onion, finely diced
  • 1 Garlic clove
  • 1 Chilli, sliced
  • 2 Sprigs of thyme, stripped
  • 240g chickpeas
  • 300ml chicken stock
  • 1 Lemon
  1. Finely dice the chorizo. Add to a medium skillet along with the onion.
  2. Once the onions have started to soften, add the minced garlic, chilli and thyme and continue to cook for a few minutes.
  3. Add in the chickpeas and half of the chicken stock then bring to a simmer. Leave to cook and move on to the chicken breasts. Keep an eye out to add more stock if needed to keep the chickpeas moist.
  4. Preheat a skillet or frying pan with the oil in on a medium high heat.
  5. Place the chicken breasts on a chopping board and cover with cling film, use a rolling pin to flatten the breasts until they are an even thickness.
  6. Season both sides of the chicken generously with salt and pepper then place in to the hot pan (skin side down if using skin on breasts). Cook for 8-10 minutes until golden brown.
  7. Turn the chicken over then add the garlic, thyme and butter.
  8. When the butter starts to foam, tilt the pan towards you and spoon the butter over the chicken breasts constantly until cooked through and golden all over.
  9. Let the chicken rest whilst you finish the chickpeas. Give them a stir and add more stock if needed.
  10. Squeeze the lemon juice over the chickpeas before gently mashing. I like to leave some texture but you can make this as smooth as you like. Make sure you taste and season.
  11. Serve!
Recipe by A Life of Geekery at

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