Spicy lemon chicken breasts with crusty bread: an easy recipe that you can transform into a salad


We all know that chicken breasts are the most popular "protein" to always have in the fridge, inexpensive and low in fat, quick to cook and suitable for almost all ages. The problem is that we usually fall into the monotony of cooking them on the grill and that's it, so today we are going to give this lean meat a little joy.

The Lemon Spicy Chicken Breasts Recipe combines two techniques to achieve great flavor and juicy texture in one piece that can be bland and dry if not prepared well. Adapting the indications of its original author, the suggestion of accompanying them with a base of romaine lettuce and homemade croutons works wonderfully and makes it possible to turn the dish into a warm salad.

The idea is to save the previous marinade that suits the chicken so well, to have the dish ready in half an hour. To do this, the meat is first cooked over a happy heat on the griddle, marking it on both sides, and then water is added, covering it, to finish the cooking, creating moisture inside. It is "marinated" later, adding the lemon sauce when removing from the heat.


For 4 people
  • Small chicken breast (best free-range chicken) 4
  • Sliced ​​loaf or loaf bread (may be from the day before) 4
  • Extra virgin olive oil 80 ml
  • Lemon juice 60 ml
  • Lemon zest 1
  • Very fine grated garlic clove 1
  • 1 teaspoon dried oregano
  • 1/2 or 1 teaspoon chili flakes
  • Romaine lettuce or to taste
  • Ground black pepper
  • Salt

How to Make Spicy Lemon Chicken Breasts with Croutons

Difficulty: Easy
  • Total time 30 m
  • Elaboration 5m
  • Cooking 25 m

If possible, take the chicken out of the fridge for a few minutes to warm up and pat dry with kitchen paper. Preheat the oven to 190ºC, wash the lemons (we will need 1 or 2, depending on the size), squeeze the juice and reserve one to grate the fine skin. Grate or finely chop the garlic. Wash and dry the lettuce.

Place the slices of bread (this recipe is perfect to take advantage of a mediocre and somewhat stale loaf) in a bowl, brush with two tablespoons of oil, lightly salt and bake for 10-15 minutes, turning them halfway through. They should be very golden and crisp, without burning.

In a bowl, whisk three tablespoons of the remaining oil with the lemon juice, zest, oregano, garlic, chili flakes and 1/2 teaspoon of salt. Reserve.

Heat a good skillet or skillet with the remaining oil, season the chicken and brown over medium-high heat until golden on both sides, turning only once; it will be about 5-7 minutes on each side.

Add 60 ml of water, cover and cook for 5-10 minutes, depending on the thickness of the chicken. Check that it is not yet raw inside with a small cut or a meat thermometer and remove.

Pour the lemon marinade on top, mixing all the pieces well. Arrange a platter with the lettuce base, add the chicken and spread the crusty bread broken into pieces with your hands. If desired, add a little more oregano, pepper, or lemon zest.

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