Panfried chicken breast

Simple, easy and tasty, this recipe is going to make your dinner uncomplicated even if you have never cooked low histamine or gluten free before 🤗

You need 4 ingredients and around 15 minutes!

  • 1 sliced chicken breast (check that the expiring date is more than 5 days away)
  • 3 tablespoons of extra virgin olive oil
  • Sea salt (with no iodine addition)
  • 2 twigs of fresh thyme

I normally use organic products to reduce intake of hormones, antibiotics, pesticides and other unhealthy chemicals used to grow animals and vegetables.

Before start cooking make sure that you check again the golden rules and clean well surfaces and any utensils or cloths you are going to use.

Pour the oil in a pan and turn on the heat at low/medium (I use 4 out of 9). If you have doubts, always prefer a lower temperature for this recipe. Now if you feel that the butcher or the atmosphere where the chicken was sliced and packed could be unsafe, make fresh water run and quickly wash the chicken.

Add the chicken in the pan, adjust with the salt and add the twigs of thyme that you have previously separated in small pieces.

Let cook for 8 minutes, checking that the chicken is releasing its moisture. If not, lower the heat. Turn the chicken to let cook on both sides.

The chicken is ready when you cannot see any clear moisture in the pan.

Serve with vegetables as asparagus, broccoli, potatoes, carrots or a vegetable mix.


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