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Plate of Chicken with Rhubarb Sauce and a side of potatoes and broccolini

Chicken with Rhubarb Sauce

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Don’t know what to do with rhubarb? This chicken with rhubarb sauce is an amazing savoury recipe.


  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) vegetable oil
  • 4 chicken breasts
  • 2 rhubarb stalks, washed and chopped
  • 30ml (2 tbsp) honey
  • 30ml (2 tbsp) white wine vinegar


  1. Heat the butter and oil in a large frying pan. 
  2. Add the chicken breasts and cook 5 to 7 minutes per side, or until browned and cooked through. 
  3. Remove the chicken and season on both sides with salt and pepper. 
  4. Keep the cooked breasts warm while preparing the sauce. 
  5. Add the rhubarb and vinegar to the same pan.
  6. Stir regularly over a medium heat and continue to cook for 2 minutes, then add the honey and 125ml (½ cup) of water. 
  7. Gently simmer for 5 minutes, or until the rhubarb has “melted” and turned into a sauce. 
  8. Season to taste. Add a bit more honey if you’d like the sauce to be sweeter.
  9. Cut the chicken breasts crosswise into 2.5cm (1in) slices.
  10. Serve the chicken with your favourite vegetables – in this case roast baby potatoes and broccoli – along with the rhubarb sauce. Enjoy!


  • Oil is added to the butter because the latter has a habit of burning at high heat. The oil prevents it from doing so.
  • Category: Dinner
  • Method: Pan Fry
  • Cuisine: British