One Pan Chicken and Chorizo Supper

Chicken supremes are boneless, skin-on chicken breasts with the wing attached. It’s a treat to have a little wing to gnaw on at the end, so give it a go if you wouldn’t usually pick up this cut. However, if you can’t find supremes, skin-on chicken breasts will obviously work just fine.

Feeds 2


2 chicken supremes
Salt and pepper
2 tsp olive oil
4 – 5 inches of cured chorizo, casing removed and sliced into coins
2 handfuls of fresh tomatoes, cut into chunks
2 handfuls of potatoes, parboiled and cut into bite-sized pieces
2 cloves garlic, minced
To finish: handful each of green olives and chopped parsley


Preheat the oven to 375F / 190C / 175C Fan.

If you haven’t done so already, boil your potatoes until just tender, then leave to steam dry. Cut into bite-sized pieces and set aside.

Preheat a large oven-proof skillet over medium-high heat. Season the chicken generously with salt and pepper on both sides, then add the olive oil to the pan and sear, skin-side down, until well browned. Flip the chicken, turn off the heat and drain the pan of any excess fat.

Tumble in the chorizo, tomatoes, potatoes and garlic. Give everything a little stir round, then pop in the oven for 20 minutes, or until the chicken has cooked through.

Scatter over the olives and parsley, then dish out onto waiting plates.

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