Amelia Grace Some dinners feel like they should take more effort than they actually do, and this one is right at the top of that list.
Pan-seared chicken breast, sliced and served over a bright, creamy avocado salsa, is one of the quickest proper dinners I make when I want something that feels fresh and a little different from the usual midweek options.
The avocado brings a lovely creaminess that pairs beautifully against the charred, well-seasoned chicken, and the whole thing comes together in well under half an hour.
Why Resting the Chicken Matters More Than You’d Think
It’s a small step that’s easy to skip when you’re hungry and the chicken looks ready, but resting it properly makes a genuine difference to the finished dish.
When chicken cooks, the muscle fibres tighten and push juices towards the centre of the breast. Cutting into it immediately means those juices spill straight out onto the board rather than staying in the meat, leaving you with chicken that’s noticeably drier than it needs to be.
A few minutes of resting lets the fibres relax slightly and the juices redistribute evenly back through the meat, which is exactly what keeps each slice moist.
Ingredients for Delia Smith Chicken and Avocado
Chicken:
- 2 large chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
Avocado Salsa:
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 tomato, deseeded and diced
- Juice of 1 lime
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper
How to Make Delia Smith Chicken and Avocado — Step by Step
Step 1 — Season the Chicken
Pat the chicken breasts dry with kitchen paper. Rub all over with the olive oil, smoked paprika, salt and pepper.
Step 2 — Sear the Chicken
Heat a large frying pan over medium-high heat. Cook the chicken for 6–7 minutes on each side, until golden and cooked through, with no pink remaining and the juices running clear.
Step 3 — Rest the Chicken
Transfer the chicken to a board and rest for 5 minutes before slicing.
Step 4 — Make the Avocado Salsa
While the chicken cooks and rests, gently combine the diced avocado, red onion, tomato, lime juice, coriander and olive oil in a bowl. Season with salt and pepper, tossing very gently to avoid mashing the avocado.
Step 5 — Slice the Chicken
Slice the rested chicken into thick strips.
Step 6 — Plate Up
Spoon the avocado salsa onto plates, then arrange the sliced chicken on top.
Step 7 — Finish
Scatter with any remaining coriander and an extra squeeze of lime, if you like.
My Top Tips for the Best Delia Smith Chicken and Avocado
Always rest the chicken before slicing. Those 5 minutes make a genuine difference to how juicy the finished dish is, so resist the urge to cut into it straight away.
Use ripe but firm avocados. They should give slightly to gentle pressure but not feel mushy — this keeps the salsa looking fresh rather than turning to paste.
Make the salsa just before serving. Avocado browns quickly once cut, so this isn’t a dish to prep too far ahead of eating.
Toss the salsa gently. Stirring too vigorously breaks down the avocado, so use a light hand to keep everything looking distinct.
Don’t overcook the chicken. Check for doneness from around the 6-minute mark on each side, as overcooked chicken breast dries out quickly.
Serving Suggestions
Serve as it is for a light dinner, or alongside warm tortillas for a more substantial meal. A side of rice or a simple green salad rounds things out nicely if you want something a bit heartier.
How to Store Delia Smith Chicken and Avocado
In the fridge: Store the chicken and salsa separately in airtight containers for up to 2 days. The avocado salsa is best eaten within a day, as it browns over time.
At room temperature: Not suitable — refrigerate promptly once cooled.
In the freezer: The cooked chicken freezes well for up to 2 months, but the avocado salsa is not suitable for freezing, as the texture changes considerably on thawing.
Delia Smith Chicken and Avocado Recipe
Ingredients
Method
- Season the chicken with oil, paprika, salt and pepper.
- Sear for 6–7 minutes on each side until cooked through.
- Rest for 5 minutes before slicing.
- Combine avocado, red onion, tomato, lime juice, coriander and oil, seasoning to taste.
- Slice the rested chicken.
- Spoon salsa onto plates and top with sliced chicken.
- Finish with extra coriander and lime, if desired.
Notes
Frequently Asked Questions About Delia Smith Chicken and Avocado
Why does my avocado salsa go brown so quickly?
This is a natural reaction when avocado flesh is exposed to air. The lime juice in this recipe helps slow it down, but it’s still best made close to serving time rather than well in advance.
Can I grill the chicken instead of pan-searing it?
Yes, this works equally well on a grill or barbecue — cook for a similar amount of time, checking that the juices run clear before serving.
How do I know when the chicken is properly cooked?
The juices should run completely clear when the thickest part is pierced, with no pink remaining. A meat thermometer reading of 75°C in the thickest part is the most reliable check.
Can I make this dish spicier?
Yes, add a finely chopped red chilli to the avocado salsa, or a pinch of chilli flakes to the chicken seasoning, for a bit more heat.
