Chicken With Pine Nut Sauce

chicken with pine nut sauce

Chicken with Pine Nut Sauce

5-Ingredients 10-Minutes

So you’re probably wondering why this recipe didn’t make it into the book. And truth be told, it was just laziness on my part. The original version was made using fish fillets but I wasn’t 100% happy with it or the photo I had taken. So it got the cut.

I made it again the other day, this time with chicken so I could take a Stonesoup-worthy photo. I just loved it so much I’m kinda kicking myself I didn’t retake the photo earlier.

Enough for 2
4 chicken thigh fillets
100g (3.5oz) pine nuts
1/2 clove garlic
2 tablespoons lemon juice
4 large handfuls baby kale or other salad leaves to serve

1. Preheat a large frying pan or skillet on a high heat.

2. Trim fat from chicken and bash with the palm of your hand so that the thigh fillets are an even thickness across. Rub with a little oil. Season.

3. Pop chicken into the pan and cook for 3-4 minutes on the first side.

4. Meanwhile, whizz pine nuts, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season.

5. Turn chicken when well browned and cook on the second side for another 3-4 minutes or until cooked through and no longer pink.

6. Divide sauce between 2 plates. Top with chicken and serve leaves on the side.

different meat – chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with fish fillets (adjust cooking time and no need to bash) or pork chops. Lamb fillet or back straps will also be great.

vegetarian – replace chicken with sliced halloumi – just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each.

vegan – replace chicken with eggplant ‘steaks’. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too.

budget – replace pine nuts with cheaper nuts like cashews or almonds. Also consider using 1/2 nuts and 1/2 soft breadcrumbs.

nut-free – serve chicken and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.

Video Version of the recipe.

With love,
Jules x


  • Jules I absolutely adore the new book. When I found it yesterday in Dymocks I knew instantly I had to take it home: these are the exact sorts of recipes I love and swear by, and I’m always seeking out inspiration. And now I’m on your site! Love your work: this is the book I always wanted to write, but I’m very grateful because now I don’t have to. Tested the peas, lentils, mint and prosciutto last night with great success. Thanks a million!

    • I don’t understand, I’ve had the book on order since the 10th of January, and it is saying “waiting for publication”. How did you manage to get a copy in Dymocks you lucky person.

      • Thanks for ordering the book Olannah!
        I really appreciate it
        As far as I know it’s not out in Australia until the 20th March… so I’m pretty sure Dymocks isn’t selling it yet :)

    • HI Jessica
      Are you sure it was my book? I’m pretty certain it’s not available in Oz until the 20th March.
      Thanks for letting me know!

  • Hello! I’ve enjoyed your recipes very much and am interested in your new printed cookbook. Could you elaborate on the content? Does it contain new recipes or recipes from your blog? Thank you so much.

    • Hi Samantha,
      It’s pretty much all new recipes. Although from memory there are 2 previously published on Stonesoup… although I should go through and check exactly!
      I’ll have more details in the coming weeks
      Thanks for asking!

  • Hi Jules. That recipe came at a very serendipitous time as I was just about to head off to the beach and have a bbq. So I pounded the chicken and rubbed it with some oil and home made pesto (which I had already made a couple of days ago from basil in my garden), made a quick salad and also the paste. Too easy, and now we’re off for a beach bbq. Love your site.

  • Love this post Jules! And congrats on the print book. :)
    I’m seeing more and more food coaching clients, and this is a fabulous cookbook to recommend to those struggling with time in the kitchen after a long day at work (I also love your 30-dinners in 30 days for that reason too!)

    L x

  • hi Brilliant have put it on wish list till next months pay comes in – thank you and congratulations on the new print book

  • Truly love receiving your emails, they are a visual delight and the simplicity of your delicious recipes are great inspiration. I have pre-ordered a two copies of your book (thanks for the Book Depository info!!!) for myself and a friend I have sent your email recipes too. She reads cookbooks for enjoyment like I do.

    • Thanks Mia!
      Really appreciate your support.
      FYI I’m going to be announcing bonuses for people who buy multiple copies next week…

    • Thanks Claire!
      At this stage I don’t think it’s going to be published in the US so your best bet is to get a copy online. The book depository has free shipping anywhere in the world and they’re pretty quick and you can pay in US dollars if you prefer.

    • Good question Katie.
      It’s just unflavoured yoghurt that doesn’t have any sweeeteners added. Greek style yoghurt is typically ‘natural’.

  • Made this for lunch yesterday and it was a hit! Super simple, really flavorful, and fast! I’m definitely adding this to my regular meal rotation. Thank you!

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