These rosemary chicken fillets with turmeric are full of the flavour of herbs and spice, yet are a very easy dinner recipe. Perfect for a busy weeknight meal served with salads, grains or rice dishes, the chicken breast fillets are pan fried and have minimal 'hands on' cook time.
Chicken is a staple for many of us, and so easy to flavour in so many ways. If you like a bit of sweetness, then my baked chicken with apples and honey is so lovely, and for a fun easy family dinner my pesto chicken tray bake is so tasty!
For another skillet chicken idea you may like to try out my blueberry chicken. It's so flavourful, with the sauce made in a skillet and then baked in the oven.
These chicken fillets are flavoured with rosemary and turmeric, a flavour combination that may not sound like a typical pairing but works so well. It was inspired by a chicken recipe in Sabrina Ghayour's Persiana but with many ingredients swaps and substitutions. I think you will love it!
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Why you'll love this recipe
- Minimal ingredients: most are from the pantry (or my garden in the case of the rosemary!)
- Easy to make: there are only a few steps to this simple pan fried chicken recipe and it's very quick and easy.
- Choose your own sides! This is such a versatile chicken recipe as you can pair it with salads, rice or other sides of your choice.
Ingredients
You don't need too many ingredients for this pan fried chicken and most are pantry staples:
- Chicken breasts: as always, use the freshest you can.
- Rosemary: the star herb of this recipe. I have a plant growing in my garden, but of course you can add it to your shopping list next time you are in store too.
- Turmeric: for that hint of spice and all the healthy properties of turmeric too. I use either the Schwartz turmeric, or the Simply Organic turmeric.
- Apple juice: used in place of stock, it lends a hint of sweetness to the chicken.
- Garlic: use fresh if you can, or if not just a touch of garlic powder.
Variations on the recipe
You can always just use rosemary as the main flavour, and omit the turmeric.
The recipe in Persiana uses saffron water, where I have used apple juice. It's unclear whether saffron is low histamine, and it is frightfully expensive where I live. But if it works for you then it would be a lovely flavour.
Step by step instructions
The beauty of this recipe is how simple it is, yet you still gets lots of flavour. There's minimal prep time, optional 'hands off' marinating time and then a quick fry. Dinner is then served with the sides of your choice!
STEP 1
Cut your chicken breasts into thick fillets. Depending on the size of the chicken breast, I would cut it into 2-3 pieces.
Then finely dice the rosemary, after having picked the leaves. Make sure not to use the woody stems.
STEP 2
In a large bowl, add the rosemary, turmeric, apple juice, garlic, oil, salt and pepper (if using). Stir or use your hands to coat the chicken in the marinade. Cover and set aside for at least an hour in the fridge.
For my low histamine readers, see the note below on marinating time.
STEP 3
Add a drizzle of oil to a pan and then fry the chicken fillets on a medium heat for 4-5 minutes on each side (depending upon the thickness of the chicken, you may need extra time).
If using a meat thermometer the internal temperature should be 165F, and the chicken should be white throughout.
A note on marinating time for my low histamine readers
If you have issues with histamine formation on food, then skip the marinating time or reduce the time doing so. The chicken fillets will still be flavourful!
How to know when your chicken fillets are cooked through
Ensure the chicken fillets are cooked throughout. To do so you can:
- Use a meat thermometer. The internal temperature of the chicken should be 165F / 75C.
- Use a skewer and pierce into the thickest part of the chicken. If the water that comes out pink it is not cooked. It should be clear.
- Slice through the chicken to ensure that it is white meat throughout.
How to serve
I think these chicken fillets are best served warm with salads, especially grain-based salads, or perhaps a green salad with some rice on the side. Some ideas to try:
Turmeric cauliflower quinoa salad
More chicken recipes to enjoy
So many ways to enjoy a chicken dinner, from tray bakes to soups and more! See my chicken recipes page for lots more tasty ideas.
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
For a fun tutorial, you can see this recipe on my pan fried rosemary chicken fillets web story!
Recipe
Rosemary chicken fillets (pan fried)
Ingredients
- 2 chicken breasts cut into small fillets
- 1 tablespoon rosemary leaves picked, finely chopped
- 1 teaspoon turmeric
- 2 tablespoon apple juice
- 1 tablespoon olive oil
- 1 garlic clove finely diced
- salt
- black pepper optional
- oil for frying
Instructions
- Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).
- In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.
Notes
- Cut the chicken breasts into smaller pieces if required.
- If you are here for the low histamine aspect of the recipes, then note that you may wish to skip marinating time if you are sensitive to histamine formation on food.
- Check the internal temperature of the chicken (should be 165F) or ensure the chicken is white throughout. Adjust cooking time dependent on the size and thickness of the fillets.
- chicken rates 0 but has a note that it is highly perishable and rapid formation of histamine.
- garlic, which scores 1.
- black pepper, which scores 2.
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