Main content

Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme

This recipe will seduce your taste buds. It’s delicious, memorable and a succulent recipe. See how our Chef Chris Cranswick-Smith prepares it and try it yourself!



  • 1.

    Season chicken supremes with 1 tsp Vegeta Chicken.

  • 2.

    Heat up olive oil in oven-proof frying pan. Fry the chicken first skin side down, seal both sides well.

  • 3.

    Add tomatoes, thyme and lemon slices, ½ cup water and sprinkle with 1 tsp Vegeta Chicken. Simmer for 5 minutes.

  • 4.

    Preheat the oven to 180°C and place the chicken in the oven. Bake for about 6-7 minutes or until just cooked through.

  • 5.

    Remove from the oven and leave to rest for 3-4 minutes.

  • 6.

    Serve immediately. Serves well with potatoes or rice.


This recipe is brought to you by:

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine